I head back up to the farmhouse on my bicycle clutching my chicken. I disjoint it, it has the most incredible deep yellow hue. I fry in up in a large saucepan with oil and salt and pepper. The chicken sizzles until it gets brown. I set it aside. I add a half cup of diced dried apricots and prunes to the pan. I add back the chicken pieces, add a full pint of chicken stock and a half cup of regular port and let simmer till chicken is done. Taste and season accordingly. Serve with rich blue cheese polenta.
Pick some wild flowers from the garden
Ripe pungent blue cheese from the farmers market in Perigord