Ingredients: 1 whole chicken, peeled potatoes, 20g flour, 500g mushrooms, 1 onion, 2 shallots, a clove of garlic, a bunch of mixed herbs (thyme, laurel), a glass of dry white wine, 40g butter, 3 tbsp olive oil.
Preparation: Put butter and olive oil in a casserole dish and heat. Cut the chicken in large pieces and place in the hot butter in the casserole dish. Toss the chicken until it is slightly brown, then add a little salt and black pepper. Add the flour while turning the chicken over. Dice the onions and shallots in small pieces and add to the chicken with a clove of garlic. Add tomatoes and mixed herbs. Pour the glass of wine. Cook for 30-40 minutes.
French cuisine:
Bourdaloue Tart
