1 In a casserole, melt a little oil and butter (or duck fat), then when well hot, brown your paleron pieces on all sides.
2 Then add your mixture of carrots, onions, garlic, thyme, bay leaf and dried porcini, season, then lower the heat and let sweat like this for 7 to 8 minutes covered.
3 Preheat your oven to 170°C (340°F) (350°F).
4 Sprinkle with flour (singer), stir then let cook 5 to 6 minutes, pour in your wine and 30 cl (1.25 cups) cold water (or broth), wait for boiling, and test the seasoning, then put your covered casserole in the oven for 2 hours.
5 Prepare your garnish: in a saucepan put together your turned apples, pearl onions, and green olives cover with cold water and bring to boil (blanch) maintaining 2 minutes of boiling, then cool them and drain them.
6 Your stew is cooked, remove the pieces with a slotted spoon and meat fork (decant) place them on a small plate, then blend your sauce adding your anchovy fillets, pass through a strainer then test the seasoning and consistency (if too thick add a little water or broth), return your sauce to your clean casserole, add your meat pieces and your garnish for 10 minutes gentle cooking covered.
7 Arrange harmoniously on nice plates adding if you wish small croutons and smoked magret bacon strips.
We tested this recipe with in accompaniment in moderation a wine I know well "Le Clos Triguedina" great Cahors if there is one from the vines of my friend Jean Luc Baldès.
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