• 1 poussin chopped into eight pieces

  • 250 g button mushrooms cut into quarters

  • 2 sliced shallots

  • 250 g chopped chat potatoes

  • 300 ml. red wine

  • 300 ml. water

  • 3 tbsp. arrowroot

  • salt and pepper


  • 1.

    In a hot pan seal the chicken, toss in the shallots and mushrooms and cook until the shallots are softened

  • 2.

    Pour in the red wine and bring to a boil, then add the water and simmer for 30 minutes

  • 3.

    Add salt and pepper to taste then thicken with arrowroot and serve with crispy greens.


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