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Chicken Saute, Parmentier

Singe, cut head and feet off a tender two-and-a-half-pound chicken, draw, neatly wipe and cut twelve even pieces. Heat two tablespoons melted butter in a sautoire, arrange in the chicken, season with teaspoon salt and half teaspoon pepper, and gently brown ten minutes on each side. Add one ounce ham cut in small squares, six small chopped shallots, and brown five minutes. Remove butter from bottom (and save it). Pour a gill white wine on the chicken and let reduce on fire until nearly dry, then add two gills demi-glace, six sliced, canned mushrooms, juice of quarter of a lemon, half a bean sound, chopped garlic, half teaspoon finely chopped parsley and half teaspoon chopped chives. Mix well. Cover sautoire and cook for fifteen minutes. Dress chicken on a large dish, pour sauce over, arrange a potato noisette around the chicken and serve.