1 large leg of chicken, boned, singed and trimmed
60g duck fat, rendered down
60g wild mushrooms
30g leeks, finely diced
15g fresh capers
30g pre-cooked lentils du pays
60cl brown chicken stock
Place a skewer through the boned leg. Season and poach gently for 25 minutes in the chicken stock. Remove and allow to cool. Reduce liquid to a glaze then add the leg and place in the oven. Turn frequently.
Fry the egg in duck fat until crispy but leaving the yolk soft. Season, place on plate and add a few drops of lemon juice to the egg white.
Add mushrooms, leeks, capers and lentils to the pan then deglaze with the glaze from the pan after the chicken leg has been removed. Add one-eighth of a pint of port and lemon juice and sauce the plate.