Serves 2-4
\n<\/span>A cockerel. Or a chicken. Or a chicken with balls. Boned.
\n200g smoked lardons
\nA little butter
\nA handful of shallots, peeled and halved
\nGarlic, a few cloves, unpeeled but lightly crushed
\nRed wine – half a bottle
\nWater – a good slosh
\n200g girolles\/chanterelles
\nSlices of stale baguette – two each
\nA good handful of parsley, finely chopped
\nA clove of garlic, crushed
\nOlive oil, salt, pepper\n<\/p>\n– Preheat the oven to 160C. Fry the lardons in a little oil until crisp and bung in a saucepan. Brown the chicken pieces in the oil and bacon fat, seasoning with salt and pepper as you go, and add to the pan. Toss in a little butter, lower the heat, and add the shallots and garlic, shaking now and then and gently frying until slightly softened and slightly browned. Into the pot with them.<\/p>\n
– Add the wine and a glass of water to the frying pan to deglaze, then add this to the pan along with herbs if you have them – thyme, bay, parsley stalks, rosemary if you like. Worreva. Oh, and the mushrooms. Bring back to a boil, cover, and bung in oven for 1 1\/2 – 2 hours.<\/p>\n
– When ready to serve heat a little oil in a frying pan and fry the bread until toasted. Mix the parsley and crushed garlic with a little oil and spread over the toasts. Serve with the chicken and a generous spoonful of juices.<\/p>\n
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