Poulet de Grains Mascotte (Spring Chicken with Potatoes, Artichokes and Truffles)

Ingredients

• 1 poulet de grains (spring chicken)
• Butter
• 100 grammes potatoes
• 100 grammes artichoke bottoms
• 2 spoonfuls veal gravy (jus de veau)
• 10 slices truffle

Instructions

1. Colour the chicken in butter in a casserole.
2. Sauté the turned potatoes and the artichoke bottoms in butter beforehand, and surround the chicken with them.
3. When the chicken is almost cooked, put it into a terrine with its garnish, add 2 spoonfuls of veal gravy and arrange 10 slices of truffle on top.
4. Cover the utensil and hold it at the mouth of the oven for 10 minutes.
5. Serve just as it is.