Summary

Ingredients

• 1 corn chicken, approx. 300 - 400 g
• 4 large shallot (s)
• 5 clove (s) garlic
• 3 large beefsteak tomatoes, fully ripe
• 1 chilli pepper (s) or hot peppers, possibly only /2
• 120 g mushrooms, brown
• 1 small eggplant (s)
• 2 carrot (s)
• 0.5 liter ½ Prosecco
• 0.5 liter ½ poultry stock
• 4 sprigs rosemary, small
• 1 teaspoon, heaped herbs from Provence, dried
• 10 olives, black, pitted
• 2 tablespoon clarified butter
• Salt and pepper, black from the mill
• Paprika powder, noble sweet

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Instructions

1. Wash the corn chicken, remove excess fat, pat dry and cut into pieces. First cut in half, then divide off the wings, legs with a little back cut and breast fillets. What remains are 2 parts of the carcass (skeleton of the chicken). If you are not sure about chopping poultry, ask your poultry dealer to do it for you. I`m sure he likes to do it.
2. Season all parts with salt, freshly ground black pepper and paprika powder. In a pan, fry in portions in hot clarified butter on both sides. The meat should take on color.
3. In the meantime, peel the shallots and garlic, dice the shallots and cut the garlic into slices. Just wipe the mushrooms with kitchen paper and cut them into quarters. Clean the carrots and cut into 0.5 cm thick slices. Wash the eggplant and cut into bite-sized cubes.
4. Cut the chilli peppers or hot peppers into fine rings (if you like it spicy, use the dividers and seeds, otherwise be careful, only use half a pod). Scald the tomatoes with boiling water, leave them in the hot water for 3 minutes, peel them, cut them into eighths.
5. Distribute the seared pieces of meat in a roasting pan with a lid. Wings, legs, chicken breasts down, place the carcass on top, sprinkle with the herbs of Provence and place the sprigs of rosemary in between.
6. Sweat the shallots, garlic and chili rings in the remaining frying fat (do not let the color take off). Sweat the carrots for 2 minutes. Then fry the mushrooms for 5 minutes. Add the aubergine cubes and fry for 2 minutes. Finally add the tomatoes, stir everything well again.
7. Deglaze the vegetables with the prosecco, stir briefly, pour in the poultry stock, bring to the boil again.
8. Pour the contents of the pan over the poultry parts in the roasting pan, cover with the lid and stew in the preheated oven on the middle rack at 175 ° C for about 1 hour.
9. After 50 minutes, distribute the olives in the roaster and let simmer for another 10 minutes. Season the brew to taste at the end of the cooking time and add seasoning if necessary.
10. Ciabatta, wild rice or linguine also taste great. For drinks I recommend light red wine, rosé, Bocksbeutel, Riesling or Gewürztraminer from Alsace.