Poulet Sauté à la Catalane (Chicken with Sauce Espagnole, Mushrooms, Chestnuts and Chipolatas)

Ingredients

• 1 chicken
• oil
• white wine
• 1 decilitre sauce Espagnole
• 100 grammes raw mushrooms
• 6 small glazed onions
• 6 small chestnuts
• 3 chipolata sausages
• 1 spoonful tomato fondue

Instructions

1. Sauté the chicken pieces in oil, take them out and keep them warm.
2. Drain off the oil and deglaze with white wine.
3. Add a decilitre of sauce Espagnole, 100 grammes of raw mushrooms cut in quarters and sautéed in butter, 6 small glazed onions and 6 small chestnuts cooked in Consommé, 3 chipolata sausages poached and cut in two, and a spoonful of tomato fondue.
4. Return the chicken pieces to this garnish and simmer the whole together for 5 minutes.
5. Dish up the chicken and cover it with the sauce and garnish.