With a paring knife, bone the chicken legs to the first joint. Season with salt and pepper, place in an deep dish and pour the Cognac. Leave to marinate for 1 hour, occasionally turning the chicken over. Chop the chicken livers and the shallots, mix with the minced meat, season with salt and pepper and add the Cognac marinade. Stir using a spatula. Stuff the chicken legs with this mixture and tie up without firming too much. Melt 1 3/4 oz butter in a casserole, brown the chicken legs on all sides, add the thinly sliced onions and 3 1/2 oz of chopped carrots. Season with salt and pepper, cover and braise gently for 45 minutes. Meanwhile, cut the remaining carrots and the turnips into sticks (3/4 inch long). Boil the carrots, turnips and beans separately in salted water. Drain and lay on a warm serving dish. Remove the chicken legs from the casserole, place on the bed of vegetables, keep in a warm oven. Deglaze the casserole with the white wine and bring to a boil. Strain the sauce through a fine mesh sieve then bind it, off the stove, by whisking in the remaining butter, cut in small pieces. Coat the chicken and vegetables with the veloutÄe sauce. Serve hot.
