Poulet de Grains à la Bergère (Spring Chicken with Mousserons and Bacon)

Ingredients

• 1 spring chicken
• butter
• 125 grammes breast bacon
• 250 grammes whole mousserons
• 100 grammes mousserons
• half an onion
• 100 grammes butter
• 1 teaspoonful chopped parsley
• salt
• pepper
• 1 decilitre white wine
• 4 spoonfuls jus de veau (veal gravy)
• arrow-root
• straw potatoes

Instructions

1. Fry the diced blanched breast bacon and the whole mousserons in butter, then drain them.
2. For the stuffing, toss the chopped mousserons and the chopped half onion in butter and mix them with the 100 grammes of butter, the teaspoonful of chopped parsley, salt and pepper.
3. Stuff the chicken with this, truss it as for an Entrée and colour it in the same butter.
4. When it is well coloured, put the bacon and mousserons back around it.
5. Deglaze with the white wine, reduce by two-thirds, add the jus de veau and finish the cooking in the oven.
6. Dress on a round dish; thicken the pan juices with arrow-root or with a piece of beurre manié the size of a hazelnut.
7. Pour sauce and garnish around the chicken and surround it with a border of straw potatoes straight from the fryer.