Summary

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

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Instructions

1. Water a Roman pot. Wash the chicken, drizzle with lemon juice and season with salt and pepper. Pour into the Römertopf and cover with the bacon slices.
2. Mix the sour cream with the red Burgundy or Pinot Noir, the brandy, the herbs and spices as desired and pour into the Roman pot next to the chicken.
3. Put the lid closed in the cold oven and cook for approx. 60 - 70 minutes at 240 ° C. Carefully pour off the sauce (the chicken is already very tender), then brown the chicken in an open pan for about 10 minutes at 220 ° C.
4. Enrich the obtained sauce with mushroom slices cooked in a little butter. Season to taste and serve as needed. A binding of the sauce is probably no longer necessary.
5. Rice or parsley potatoes go well with it.
6. Tips: Use yogurt instead of sour cream and leave out the bacon.
7. If more red wine is used, it can be combined with flour, cornstarch or locust bean gum.
8. Try a preparation with Pinot Gris.
9. Possibly let the mint soak in the sauce, but then do without parsley and mushrooms.