Poulet au Lard Fumé et à la Laitue

Chicken and cooked lettuce may not be the most appetising proposition but having previously enjoyed cooking and eating peas cooked with lettuce and bacon I decided to give it a try.  It was extremely easy to put together and the resulting dish was tasty with a good amount of well flavoured sauce. I cooked it exactly as given by the author (double quantities) but when I make it again I will use chicken thighs cooked for about an hour as I think that they are better value and tastier than chicken legs.  We ate this with the inevitable salad and garlic and rosemary mini roasties ( par boiled bite size potato pieces, tossed in olive oil and roasted on a high heat for 30 minutes and then a mixture of finely chopped rosemary, garlic and Maldon Salt added for a final 10 minutes).  This is likely to become a favourite.

 Sue

Loved loved loved this dish. Chicken is one of those things I can never get enough flavour into when I cook it myself, so I always look forward to having a chicken dish cooked by mum. Chicken and bacon is also a comforting, familiar flavour combination which gives this meal the makings of a firm family favourite.

 Kate

Serves 2 (easily doubled.)

2 chicken portions
85g (3 oz) lard fumé or mild smokey streaked bacon
30g (1 oz) butter
1 shallot, chopped
salt
1 wineglass rosé wine
2 large leaves of lettuce

Skin the chicken and remove any fat from the meat. Finely dice the bacon and sauté in a pan until the fat runs. Add one third of the butter and sear the chicken all over. Remove the chicken and stir in the shallot for 3-4 minutes. Place the chicken back in the pan and season lightly. Add the wine. Cover the pan tightly and cook over moderate heat for 25 - 40 minutes depending on the size of the chicken portions. Check the liquid now and again, and add a splash of water if necessary.
Shred the lettuce and cut across a few times.
Remove the chicken to a hot serving dish. Toss the lettuce into the pan and stir over high heat until softened and the liquid in the pan is reduced. Stir in the remainder of the butter and remove from the heat. Spoon the sauce with the lettuce and bacon over the chicken and serve.

French Country Kitchen by Geraldene Holt, published 1987. ISBN 0 - 14 - 04674 1- 6