Recipe: Coquelet à la crapaudine

1- Preheat your oven to 210°C (gas mark 7).

2- On your work surface with a large knife, open the small chickens by the back. Then, remove the spine from each side, flatten them and season with salt and ground pepper.

3- Then, place them flat in an oven dish, salt and pepper the top and pour a little oil and place a few knobs of butter. Around them, place your shallot cut in half and some thyme and bay leaf then place your dish in the oven at mid-height. Cook for 30 minutes. After 10 minutes add 10 cl of water to the dish. Using a tablespoon, baste your small chickens every 5 minutes with the cooking juices.
After 20 minutes of cooking, remove the dish then using a brush coat them with mustard and sprinkle with breadcrumbs and finish cooking in the oven for the remaining 10 minutes.
While your small chickens are cooking, prepare the garnish:

4- Pour your potatoes cut into small dice into a saucepan then cover with cold water to the level, bring to a boil for 2 minutes then drain them (blanch).

5- In a pan heat oil and a knob of butter (or duck fat) place your potatoes in it and start to brown them, then add your mushrooms, lower your heat and add the clove of garlic just crushed, salt and let cook for about ten minutes then remove from heat by covering your pan.

6- Finishing:
Give your potatoes another turn in the pan, heat your tomato coulis by adding a pinch of Espelette powder
Cut your small chickens in half at the center and serve on plates with the potatoes molded in a small circle on one side and the sauce on the side
Normally this classic recipe is prepared with "Straw" potatoes and a "Devil" sauce (of which I would indicate the recipe