Poularde à la Languedocienne (Poularde Languedoc-Style)

Ingredients

• 1 poularde
• tomatoes
• butter
• aubergines
• cèpes
• thickened chicken gravy (jus de volaille lié)
• Madeira

Instructions

1. Pot-roast the poularde.
2. Sauté the tomatoes in butter, fry the aubergines in rounds and sauté the cèpes.
3. Dress the poularde and set a bouquet of tomatoes at each end.
4. Garnish the sides with alternating bouquets of fried aubergine rounds and sautéed cèpes.
5. Finish a thickened chicken gravy with Madeira and coat the bird with it.