Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 1 large chicken
- salt
- pepper
- 1 lemon (s), the juice it
- 40 g butter
- 50 g bacon, smoked, sliced
- 100 g sour cream
- 150 ml red wine (Burgundy or Pinot Noir)
- 20 ml brandy
- 1 bay leaf
- 1 bunch parsley (approx. 50 g)
- thyme
- tarragon
- 1 pinch (s) nutmeg, grated
- 250 g mushrooms, sliced
Print Recipe
Pin Recipe Instructions
- Soak the Roman pot (clay cooking pot) in water for 15 minutes, or according to the manufacturer's instructions.
- Wash the chicken and pat it dry. Season inside and out with salt and pepper. Drizzle with lemon juice.
- Place the chicken in the soaked Roman pot and arrange the smoked bacon slices on top.
- In a bowl, mix together the sour cream, red wine, brandy, bay leaf, parsley, thyme, tarragon, and a pinch of grated nutmeg. Pour this mixture into the pot beside the chicken.
- Cover the Roman pot with its lid. Place in a cold oven and cook at 240°C (464°F) for 60-70 minutes until the chicken is very tender and reaches 74°C (165°F) internal temperature.
- Carefully pour the sauce from the pot into a bowl. Return the uncovered pot to the oven and brown the chicken at 220°C (428°F) for 10 minutes until the skin is golden.
- Heat the butter in a pan over medium heat. Cook the sliced mushrooms for 5 minutes until golden and tender. Stir the cooked mushrooms into the reserved sauce.
- Season the sauce with salt and pepper to taste. Serve the chicken with the sauce.
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