Poulet sauté à la Fermière (Sautéed Chicken with Garniture Fermière and Ham)

Ingredients

• chicken
• butter
• garniture Fermière
• 80 grammes ham
• 4 or 5 spoonfuls fonds de veau

Instructions

1. Colour the chicken in butter.
2. Put it in a terrine with the garniture Fermière, half-stewed in butter beforehand.
3. Add the diced ham.
4. Cover the utensil and complete the cooking of the chicken and the garnish in the oven.
5. At the last moment moisten with 4 or 5 spoonfuls of fonds de veau and serve just as it is.