• 1 chicken cut into 8 pieces
  • 500g pearl onions
  • 500g of turnips
  • 100g lean bacon
  • 75 cl of red or white hypocras
  • 2 tablespoons flour
  • Parsley
  • Seasoning


In a sauté pan: Brown the diced bacon in a little oil or lard.
Remove in the fat, brown the baby onions.< br />Remove; Brown the chicken pieces.
Singer (flour your chicken fricassee) turning the pieces to avoid them sticking.
Moisten with your bottle of hypocras, add the bacon.
Cooking: 30 minutes over low heat. Add the baby onions (cook for 10 minutes). Adjust the seasoning and the consistency of the sauce if necessary. Serve very hot in the center of a dish, coating the chicken pieces with the sauce and the onions, sprinkle with parsley.
Arrange around your turnips and carrots cut into large sticks which have been cooked separately in a base of salted water with a knob of butter. Tip: Instead of aping, you can use cornstarch or thinned chicken stock, to add to the hypocras, but if you want to make a really authentic thinning, use two slices of dry toasted and very finely crushed bread. When cooking the vegetables, avoid turning them so as not to break the sticks and cover your vegetables with aluminum foil or parchment paper pierced with a central hole.