chicken

1 Pintade deboned
1 lbs minced Chicken
3 Chicken Livers
1 tbls Fresh chives
Fresh Tarragon 1 tbl Spn
Fresh Parsley 1 tbl Spn
Dried Thyme
1 small onions

1 can of Flageolet beans

1. Mince Chicken breasts livers and all Fresh herbs together Season very well with salt and
especially pepper

2. Lay out pintade open like a book salt and pepper the interior of the pintade then sprinkle with thyme (this is very important)

 3. Put the stuffing in and (using skewers) form the pintade into a sausage.

4. Tie the pintade up

5. With the bones of the pintade make a brown chicken stock. This requires you to brown the bones add the vegetables (that you like/celery, onions carrots) add a bouquet garni and simmer until the stock is reduced (about 30 cc)

6. Fry pintade until it is brown

7. Put finely chopped onion under pintade. Put in preheated oven 220C for 10 mins (be careful make sure that the onions don't burn just browned nicely).

 8. Now put in the brown stock of the pintade (this will stop the cooking of the onions)

 9. Cook the pintade for approx 40 mins, basting every 10 mins.

10. 10 mins from the end put in the Haricot beans.

11. Take pintade out and rest it under alumin foil for 10 mins

Wine: Cahors; Madiran