Alsatian Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken or poulard, young
- 1 clove garlic
- 65 g bacon, fatter, diced
- 50 g butter
- 2 onion (s), diced
- 1 glass white wine, dry, ideally Alsatian Riesling
- 125 g mushrooms, sliced
- 2 bay leaves
- 1 packet herbs (8-herb mixture frozen)
- Salt and pepper (freshly ground)
- 20 ml kirsch
For the sauce:
- 30 g butter
- 30 grams flour
- 1 glass wine, as above
- 100 ml cream, whipped
Print Recipe
Pin Recipe Instructions
- Cut the washed and dried chicken into 4 parts and rub well with crushed garlic. Heat the butter, leave the bacon in it, add the onion and the chicken pieces and brown. Deglaze with wine. Add the mushrooms and herbs, season with pepper and salt and stew on a low heat for 30 minutes.
- Take out the meat, place on a preheated plate, drizzle with the schnapps and keep warm covered.
- Make a brown roux, deglaze with wine and stir well with the stewing liquid. Season to taste, carefully fold in the whipped cream and pour it over the meat.
- We also like steamed chicory and boiled potatoes.
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