Hen is a bird with rather tough meat, which does not allow much variation. As the saying goes: "old hens make great stock". This meat can be used to make a good chickpea stew and good stocks for preparing casseroles, cream soups or stews, but also for wild mushroom casseroles, as in this case, with escarlets (russula), a wild mushroom which is suitable for long cooking periods. Other fresh or confitted mushrooms can be added, such as fredolics (grey knight mushroom), cualbres (another local variety of russula) or sabateres (oyster mushroom) As with all casseroles, this hen, wild mushroom and chestnut dish will taste even better after a few hours or even the next day.