Melt 2 tablespoons of butter in a Dutch oven. Add the chicken and sauté until golden. Season with salt and pepper. Cover and cook over low heat for 30 minutes. Remove the chicken with tongs and cover with a tent of foil to keep warm.

Add the shallots to the Dutch oven and sauté until golden. Place the chicken back in the Dutch oven. Pour the gin over the chicken and carefully flambé.

Add 1 tablespoon butter, 2 tablespoons cream, and the mushrooms. Add the ale and season with salt, pepper, and some cayenne pepper. Cover and simmer for 15 minutes.

When chicken is cooked through, cut it into 4 pieces. Keep warm.

Add the remaining cream to the Dutch oven. Boil until thickened. Season, if needed. Remove the Dutch oven from the stove and add the remaining butter, allowing it to melt naturally in the hot cream sauce. Serve the chicken with the sauce poured over it and parsley sprinkled over the whole.