Have for this dish a young chicken. Put a small piece of butter in a saucepan and fry in it for five minutes two or three small onions, cut in slices; remove them when they are getting brown; put in the same butter half a dozen mushrooms sliced, cook two or three minutes and remove them. Chop the liver of the chicken, and one more if possible, mix with the mushrooms and onions, add a little butter; season well, and fill the chicken with this stuffing. Sew up the opening (the thread to be removed at the end of the cooking).
Put in a cocotte (either cast iron, copper, or earthenware), two rashers of bacon cut in small cubes, a piece of butter the size of an egg. Remove the pieces of bacon when they are cooked and put in the chicken, which you turn on all sides, so that it is properly “seized.” Put back the bacon and the chicken, also half a dozen potatoes cut in slices and fonds d’artichauts (the heart or rather the bottom part, of the globe artichoke), cut in four. Cook in the cocotte, without a lid, in the oven, shaking and basting occasionally for half an hour. Remove out of the cocotte everything but the gravy, add a small glass of stock, and just a drop of dry white wine; reduce a few minutes. See that it is well seasoned and put back the chicken and the vegetable. Serve in the cocotte.
This chicken is, of course, a complete dish in itself, and no other vegetable should be served with it.