Poulet au Rivesaltes

• 8 small onions, peeled
• Butter
• 1 small chicken, jointed
• 3½ oz

Fry the onions until golden in some butter in a large flameproof casserole. Remove and reserve.

Fry the chicken and the bacon until the chicken is brown all over, add the wine and enough stock to cover. Add the tomato, the bouquet garni, salt and pepper. Simmer for 25 minutes and add the reserved onions.

Simmer for 20 more minutes, add the mushrooms and olives and cook for a fur