Peel and slice the mushrooms
Cut the onion into small pieces.
Flatten the garlic cloves.
Heat 1 tbsp olive oil with 1 tbsp butter in a pan, simmer the onion and garlic for 2 minutes until transparent, stirring constantly. Add the chopped pepper and simmer for another 2-3 minutes.
Add the mushrooms, simmer for 3-4 minutes, and pour in the wine...
... and stew the vegetables until they have completely evaporated. Toss the vegetables on a plate.
Do not wash the pan, heat the olive oil and butter in it, fry the chicken cut into small pieces in it. Pour in the cognac, set it on fire, i.e. flambate it. Unfortunately, the photo with flaming did not work.
Add the vegetables to the chicken, add salt and pepper, mix and pour in water, simmer for 2 minutes. Then pour in the cream, mix and simmer until tender.
Readiness to determine by passing a spatula on the bottom of the pan, if the sauce is not going very quickly, the dish is ready.
Fry the rice in oil for 2-3 minutes.
Pour the broth into it, bring it to a boil, remove the heat to a minimum and cook until the broth has completely evaporated.
This is how the rice turns out.
Serve hot with chopped parsley and fresh Basil. (if using dry, add it along with the spices during cooking)