Meat

Serves 6:
- 1 large chicken
- Coarse salt
- Thyme, savoury, rosemary
- 1 onion
- 1 tablespoon of marc de Bourgogne
- 400 g meadow mushrooms
- 1 dl white wine
- 1 egg yolk
- Salt, pepper

The day before:
Take a plump chicken and flame it to purify the flesh. Cut into pieces, making sure each piece it attached to a bone. Place the pieces in an earthenware pot. Sprinkle with coarse salt, thyme, savoury or rosemary, leave to rest for one night.

The next day:
1 - In a large cooking pot, fry the pieces in oil or butter on all sides over      high heat until golden and add a sliced onion.
2 - Once the chicken is golden on all sides, flambé with a spoonful of      marc de bourgogne and add the sliced mushrooms. Add a pinch of      coarse salt and cover so that the mushrooms lose their water      without evaporating: their juice will give flavour to the chicken meat.
3 - Add the white wine and reduce the heat and cook for 1 to 1 ½      hours, depending on the size of the chicken.
4 - When serving, add fresh cream and an egg yolk to the sauce and      check the seasoning. Serve with boiled pre-cooked whole wheat      grains.