Roast chicken is a typical Sunday dish, prepared with four onions, a couple of bulbs of garlic and a few wild mushrooms, whatever is in season at the time.
The countrywomen’s mantellina or apron is the term given to the lacy membrane covering the pig’s liver. It is used to make the meatballs which go so well with the dish. If the wild mushrooms are fresh, they can be added directly to the roasting pan; if they are salted, they should be soaked in water for a few hours and sautéed for a couple of minutes.
In spring, replace the salted mushrooms with múrgoles (morels), cama-secs or moixernons (varieties of fairy-ring mushrooms).
Clean the chicken well, making sure to remove any feathers; singe over an open flame if necessary.
Cut into eight pieces and season.
Remove the mushrooms from the preserves jar and soak for a little while in water if necessary.
In a casserole, lightly brown the chicken pieces in some oil.
Halfway through cooking, add the garlic and onions. Cover and simmer gently.
Pour in the mature wine and the brandy and stir gently. Allow the alcohol to evaporate.
Add a tablespoon or two of water so the chicken doesn't dry out, then add the meatballs. Check the seasoning.
A few minutes before the end of the cooking time, add the mushrooms sautéed in a little oil, and cook until done.