Summary

Ingredients

• 6 chicken legs
• 200 g bacon, mixed, smoked
• 1 medium onion (s)
• 2 cloves garlic
• 3 tablespoon butter
• 6 tablespoon white wine vinegar, good one
• 0.5 liter ½ white wine, drier
• 250 ml cream
• 2 tablespoon flour
• 1 pinch nutmeg, grated
• 2 egg yolks
• salt and pepper

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Instructions

1. Remove skin from chicken legs. Cut legs at the joints to separate thighs and drumsticks. Roughly dice 200 g bacon. Finely dice 1 medium onion. Mince 2 garlic cloves.
2. Melt 3 tablespoon butter in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken pieces on all sides for about 10-12 minutes until lightly golden. Add the bacon and fry for another 5 minutes. Sprinkle 2 tablespoon flour over the chicken and bacon, stirring to coat. Pour in 6 tablespoon white wine vinegar and 500 ml dry white wine, scraping the bottom of the pan to deglaze and release browned bits. Add the diced onion, minced garlic, and a pinch of grated nutmeg. Season with salt and pepper to taste. Cover with a lid and simmer over low heat for 1 hour until the chicken reaches an internal temperature of 74°C (165°F) in the thickest part.
3. Remove the chicken pieces from the pan to a warm serving plate. In a small bowl, whisk together 250 ml cream and 2 egg yolks until combined. Remove the pan from heat, then slowly pour the cream-egg mixture into the sauce while stirring constantly. Return the pan to low heat and stir gently for 2-3 minutes until the sauce thickens (do not let it boil or the egg yolks will curdle). Taste and adjust seasoning with salt and pepper as needed. Return the chicken pieces to the pan, stir gently to coat with sauce. Serve immediately.