Poule aux Olives Vertes from A Table in Provence by Leslie Forbes

Ingredients

• ½ a small french bread loaf, cut in thin slices
• 3 tbsp olive oil
• 4 tbsp fresh parsley, finely chopped
• 6 oz/175 green olives, stoned/pitted & rinsed well in cold water
• 3 cloves garlic, peeled and crushed
• 6 oz/175 g mushrooms (or dried ceps soaked in warm water)
• 2 medium tomatoes, peeled, deseeded & roughly chopped (or tinned tomatoes if Fresh ones are not tasty)
• salt
• pepper
• 4 ½ lb/2 kg boiling fowl
• 1 bottle white wine (not too acid)
• 2 tbsp/30 ml cognac
• 1 medium onion, finely chopped
• olive oil
• 2 tbsp/30 ml each chopped fresh thyme, marjoram & savory or 1 tsp/2.5 ml each of dried herbs