Recipe: Fricassée of Poultry Perigordine Style

1- On your cutting board place your poultry pieces skin side down, salt and pepper them, then with a fine knife make a slit in each piece and insert a garlic sliver. Transfer to a plate, sprinkle with a little thyme flowers and drizzle with olive oil. Cover with plastic wrap and refrigerate for 1 hour.

2- Take a fairly deep sauté pan, place over heat and when it is hot, place your oiled poultry pieces skin side down. You should stiffen them without too much color (7 minutes), add the onions around them, then turn them over and do the same for the same amount of time.

3- Then pour in your wine and 10 cl of water, just bring back to a boil, salt and pepper, then remove from heat, cover and let rest for 15 minutes.

4- In a pan pour a little olive oil and a knob of butter. When hot, pour in your potato brunoise and sauté for 5 minutes, then add the porcini mushrooms. Cook over high heat uncovered for 5 minutes, salt and pepper (you can add a little parsley mixture if you like), then stop and cover.
Plating:
On a large plate arrange your poultry pieces in a star pattern, the candied onions in the spaces between, the potato and porcini mixture hot in the center, drizzle with a little of the jus and serve the rest in a sauce boat.