Summary

Ingredients

• 1 chicken, approx. .2 kg (alternatively 4 chicken legs with back piece)
• 400 g mushrooms, cleaned
• 100 g bacon, diced
• 1 teaspoon rosemary or sprig it
• 2 cloves garlic
• 2 tablespoon honey
• 6 tablespoon balsamic vinegar
• 2 bay leaves
• olive oil
• 300 ml water (possibly mixed with a little red wine)

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Instructions

1. The advantage of a whole chicken is that you get many different cuts. However, dividing it is not very easy and I therefore advise you to use clubs or other dismantled pieces. Anyone who dares or is familiar with it tries with the whole animal. It`s worth it because it`s interesting and cheaper. If you take clubs, you should also divide them at the joint. If the cut is easy, it`s the right spot.
2. First heat a few tablespoons of olive oil in a large roasting pan and fry the bacon and rosemary in it. Peel the garlic, cut into slices and add briefly. For the time being, the ingredients should only give off a little taste, but not burn. Therefore, after a few minutes, they are skimmed off with a skimmer.
3. The chicken pieces are then added to the remaining oil and salted. These parts now want to be seared all around and are happy to have a little browning. Fry for about 10 minutes, turning constantly. Mix the honey and balsamic vinegar with approx. 300 ml of water (or a portion of red wine) and add together with the bay leaves. Reduce the heat. With the lid closed, let it stew for about 30 minutes.
4. Then add the cleaned mushrooms and the bacon mixture again. Let simmer for another 30 minutes, adding a little more liquid if necessary.
5. Ciabatta or rice are ideal as a side dish. A fresh salad and red wine complement everything perfectly!
6. A great party recipe because it warms up quickly and is popular with everyone.