Every housewife in France probably has her own recipe for the well-known classic of French cuisine. Here is my variation, which is not that wine-heavy. That`s how it works:
Wash the chicken drumsticks and, if necessary, remove excess skin and fat. Season with salt and pepper.
Peel the onions. This is easier if you soak them in warm water for about 20 minutes. Scrape the carrot and cut it diagonally into thick slices. Clean the mushrooms and cut them into slices. Peel and dice the parsley root.
Leave out the bacon cubes in a roaster. Add the onions, carrot slices and parsley root and fry for 2 minutes. Add the mushrooms and swirl again briefly. Take the vegetables out of the roaster and set aside. Now sear the chicken in the roasting pan. Drizzle with calvados and flambé. If that`s too adventurous for you, you can just wait until the alcohol has gone. Take the meat out of the roaster and deglaze the roast with the chicken stock and red wine, bring to the boil briefly. Now add the peeled garlic clove and the herbs. Put the vegetables back into the roaster and place the chicken pieces on top with the skin facing up. Put the whole thing in the preheated oven at 180 ° C (convection) and let it simmer for about 30-40 minutes.
Take the meat out of the roaster, strain the vegetables, collect the sauce in a saucepan. Put the vegetables and meat back in the oven.
Bring the sauce to the boil, possibly thicken with a little cornstarch and season with salt, pepper and a pinch of sugar. Add to the meat and vegetables again.
As a side dish, just baguette and maybe green salad. And of course the Pinot Noir is enough.
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