Summary

Ingredients

• 4 chicken leg (s)
• 2 shallot (s), cut into rings
• 100 g bacon, smoked, finely diced
• 1 teaspoon ginger, finely chopped
• 1 pinch (s) ground cinnamon
• 1 pinch (s) nutmeg, grated
• 150 ml water
• 150 ml verjuice, (juice pressed from unripe grapes)
• 4 egg yolks
• salt and pepper

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Instructions

1. Leave the bacon in a saucepan, fry the salted chicken legs with the onion rings on all sides. Add the seasoning, water and 50 ml verjuice.
2. Let the lid stew for approx. 45 minutes.
3. At the end of the cooking time, mix in the egg yolk with the remaining verjuice and bring to the boil briefly over a mild heat.
4. It should be a thick sauce.