Poulet a la Catalane

In a large flameproof casserole, heat the butter and 2 tablespoons of the oil together.

Season the chicken joints and cook them to a nice golden brown, turning them over in the hot fat, then add the onions and the crushed garlic. Stir them around and let them cook for about 5-7 minutes. Now pour in the cider, let it bubble for a minute or two, add the thyme and bayleaf, then put the lid on and place the casserole in the oven to cook for about 45 minutes.

Towards the end of that time, heat a little more of the oil in a frying pan and gently cook the chopped aubergines, peppers, tomatoes and mushrooms till soft, seasoning well with salt and freshly milled pepper. When the chicken is ready, take the casserole out of the oven, add all the vegetables plus the sliced olives and simmer the whole lot on top of the stove for about 5 minutes. Then spoon off any surplus fat, extract the thyme and bay leaf, and serve the chicken on a warmed serving dish, garnished if you like with little triangular croutons of crisp-fried bread.