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Here is a simple and inexpensive recipe that I received from Keith Floyd. It 'a traditional dish that has been used for the French meat tough, especially pheasant. However, it works well with chicken (I recommend the small rods), and so infallible. Here, I have carrots celery onions and bacon. But it was not root vegetables. Swedes, turnips, parsnips, etc. Light Brown vegetables and bacon. Place in a saucepan. In the same skillet, brown the chicken (or other) joints. joints at the head tannedwith cabbage leaves. If you heat water before it is not the hand that wrap the meat to break. Add a few bay leaves and a few juniper berries, bread - maybe a bouquet garni, too - as a place of chicken wrapped in the head. Add the chicken broth and a little white wine to almost cover the chicken. Place sausage on top. Cover the pan in the oven at about 160C. For the best baked potato, then microwave for 10 minutes in the oven for about 10 minutes. ByUser www.youtube.com

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