Ingredients:

1 chicken
2 leeks
250 g carrots
250g celery
200g mushrooms
500g potatoes
1 liter of chicken stock seasoned with garlic and bay leaves
100ml whipping cream
Bay leaves
Thyme
Salt and pepper
Parsley

Preparation:
Quarter the chicken and sauté it in butter until crisp. Then put it into a 160 degree oven for 20 minutes.

Peel and trim the potatoes, then boil them in salted water.

Sauce:
Sauté celery, carrots, bay leaves and thyme in a pan, add chicken stock, simmer until the liquid is reduced, add the cream and continue simmering. Then strain the mixture through a sieve.

To serve:
Sauté the leeks, carrots and mushrooms in olive oil. Place them over the chicken, which has been cut into small pieces. Pour over a generous portion of sauce, arrange the potatoes around it and garnish with parsley.

This recipe comes to us courtesy of Jan Jansen, from the Belga Queen restaurant in Gent, Belgium.