Braised Chicken

Chicken glazed with herb, mushroom and butter sauce.

Take three young fat chickens and cut them into quarters; put a little butter at the bottom of a saucepan, and when it is melted add a layer of sweet herbs, a little onion, shallot and mushrooms, all chopped fine, and a large bunch of parsley. Place the legs first, and then the remainder of the fowls on them, sprinkle over a little more sweet herbs, cover over the pan, set it on the fire and place hot ashes on the lid. Let this cook for twenty minutes or so, then put the meat on a dish, pour a little melted glaze over the herbs, then pour over the chicken, and serve.