Poulet de Grains en Compote (Spring Chicken with Lardons, Mushrooms and Onions)

Ingredients

• 1 spring chicken
• butter
• 1 decilitre white wine
• 1 decilitre mushroom cooking liquor
• 2 decilitres sauce Demi-glace
• garniture Compote (lardons

Instructions

1. Fry the chicken in butter and drain it.
2. Deglaze the pan with the white wine and the mushroom cooking liquor and reduce by two-thirds.
3. Add the sauce Demi-glace and pass through the chinois.
4. Put the chicken back in the pan with the lardons, mushrooms and onions of the garniture Compote.
5. Add the sauce, complete the cooking and glaze the chicken at the last moment.
6. Dress on a round dish with the sauce and garnish around it.