Recipe: Chicken Fricassee Perigord Style

1 On your board, place your chicken pieces skin-side down. Salt and pepper them, then with a fine knife, make a small slit in each piece and insert a slice of garlic. Arrange on a plate, sprinkle with a little thyme flowers and drizzle with olive oil. Cover with cling film and refrigerate for 1 hour.

2 Take a fairly tall sauté pan and place it over the heat. When it's hot, place your oiled chicken pieces skin-side down. You need to sear them without browning too much (7 minutes). Add the spring onions around them, then turn and do the same for the same amount of time.

3 Pour in your wine and 0.4 cup (10 cl) of water. Just bring to a simmer, salt and pepper, then remove from the heat. Cover and let rest for 15 minutes.

4 In a frying pan, pour a little olive oil and a knob of butter. When it's hot, add your brunoise of potatoes. Sauté for 5 minutes, then add the mushrooms. Cook over high heat uncovered for 5 minutes. Salt and pepper (you can add a small persillade if you like), then stop cooking and cover.

5 Plating: on a large plate, arrange your chicken pieces in a star shape. Place the stewed onions in between. The potato and mushroom mixture, still hot, in the center. Drizzle with some of the cooking juices and serve the rest in a sauceboat.