FARM WATER HEN FRICASSEE WITH WILD CEPES
1 nice farm water hen cut in pieces
2 garlic cloves
15 cl of white wine
Clean mushrooms and cut them in 2 or 3 pieces, according to size
Chop up shallots coarsely and crush garlic
Cut ham in large cubes and keep rind
In a pot, heat up 4 tablespoons of olive oil and cook the pieces of water hen until gold. Add salt, pepper and set aside on a plate. Throw in the shallots for 2 minutes to melt them slowly and add ham using higher heat. When ham is brown, incorporate garlic and the pieces of water hen with their juice.
Mix well to combine all flavors. Add white wine to cut glaze and add thyme, laurel and mushrooms.
Lower heat, cover and cook for 15 minutes, stirring from time to time to avoid sauce to stick to the pot. After 15 minutes, check seasoning and rectify if necessary. If sauce seems too thick, add a cup of warm water or more and simmer for another 15 or 25 minutes.
Just before serving, cook the semolina in salted boiling water. Mix in 2 tablespoons of olive oil in serving plate.
Taste sauce to check if it is has the desired body. Bring to the table in cooking pot.
In the middle of each plate, place the steaming semolina. Make a hole in its center and fill in with mushrooms and sauce to make sure the dish will absorb all flavors. The piece of water hen set on side must be glazed.