Poulet sauté à l'Égyptienne (Sautéed Chicken with Ham, Mushrooms and Tomatoes)

Ingredients

• chicken
• oil
• 1 large onion
• 50 grammes mushrooms
• 200 grammes raw ham
• 2 tomatoes
• 1 spoonful fonds de veau

Instructions

1. Colour the pieces of chicken in oil.
2. At the same time, sauté in oil the large onion, the sliced mushrooms and the diced raw ham.
3. Drain the chicken and the garnish well and arrange them in alternating layers in a terrine.
4. Cover the whole with the thick slices of tomato.
5. Close the terrine and finish the cooking in the oven for 20 minutes.
6. At the last moment add a spoonful of fonds de veau, and serve just as it is.