Joint chicken (plate 7). Remove skin and excess fat. Fry joints in oil until golden brown, drain well, pour away oil. Heat Espagnole sauce with tomato pulp, add chicken, sherry (if used), whole olives and mushrooms, truffle in large pieces, and season. Simmer gently until chicken is tender—about ¾ hr.
Pile in centre of hot dish, strain sauce over and garnish. Place fleurons or croûtes round the dish.