Cut the smoked chicken into four, discarding the wings, carcass, skin and as much fat as possible.
Put the pieces in a dish with the smallest in the center.
Cover and microwave on HIGH for 6 minutes.
Blanch the peaches, cut in half, remove the pits (stones) and peel.
Transfer the chicken to a serving dish and cover with aluminum (aluminium) foil to keep warm.
Put the peaches in the dish with the chicken liquid and sprinkle with black pepper.
Add the cognac and cook on HIGH for 3 minutes.
Arrange the peaches in the dish around the chicken.
Mix the cornstarch (cornflour) and vinegar to a smooth paste in a bowl.
Add the cooking liquid from the chicken and peaches and heat for 1 minute on HIGH.
Stir well.
Add the butter.
Taste and adjust the seasoning.
Coat the chicken and peaches with the sauce and serve at once.
If fresh peaches are not available, simply use canned peaches in light syrup.
Heat for 1 minute on HIGH and add 1 or 2 tablespoons of the syrup to the chicken liquid.