The mild smoky flavour of lard fumé enhances chicken considerably, but if not available replace with Italian coppa or a very lightly smoked English bacon.
Skin the chicken and remove any fat from the meat. Finely dice the lard fumé or 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
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.
© 1987 Geraldene Holt. All rights reserved.