Poulet sauté Joséphine (Sautéed Chicken with Mirepoix, Ham and Cèpes)

Ingredients

• chicken
• butter
• oil
• 1 spoonful Mirepoix à la bordelaise
• 2 spoonfuls lean cooked ham
• 50 grammes raw mushrooms
• 1 decilitre fine Champagne
• 1 decilitre mushroom cooking liquor
• 1 decilitre veal juice
• 50 grammes butter
• medium cèpes

Instructions

1. Sauté the chicken with butter and oil.
2. Halfway through the cooking, drain off nearly all the fat.
3. Add the Mirepoix à la bordelaise, the chopped lean cooked ham and the coarsely chopped raw mushrooms.
4. Stew the whole together until the chicken is completely cooked, then dress it.
5. Deglaze the sautoir with the fine Champagne and reduce by two-thirds.
6. Add the mushroom cooking liquor and as much veal juice, and reduce again by half.
7. Off the fire, bring to point with the 50 grammes of butter and pour over the chicken.
8. Sauté the medium cèpes in oil at the last moment and set them round the chicken as a border.