Poulet aux champignons

• 5 oz (150 g) butter
• 1 onion, chopped
• 4

Melt half the butter in a casserole and add the onion and ham. Add the chicken pieces and brown over a high heat. Add the salt, pepper, chanterelles and the rest of the butter.

Allow to cook for 1½ hours over a low heat, turning occasionally. Add the parsley and cook for a further 45 minutes before serving.