Braised Spring Chicken

4-6 large flat mushrooms, wiped
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
4 slices lean ham, trimmed of fat
2 spring chickens, prepared
salt
freshly ground black pepper
1 wine glass white wine

Cut off the mushroom stalks, place the mushrooms in the bottom of a large casserole and sprinkle over the thyme. Lay the slices of ham over the mushrooms. Place the spring chickens on top. Add salt, pepper and the white wine.

Cover and cook in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for about 1 hour. Uncover and continue cooking for 5 minutes.

Cut each spring chicken in half and serve on a bed of mushrooms and ham.

SERVES 4