Giggel Au Ebbelwoi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large chicken legs with back part
- salt and pepper
- 2 tablespoon flour, for dusting
- 200 g shallot (s)
- 125 g bacon, diced
- some stalks thyme
- 1 bay leaf, dried or fresh
- 2 tablespoon tomato paste
- 10 g porcini mushrooms, dried
- 200 g mushrooms, quartered (can also be omitted)
- 2 tablespoon clarified butter
- 4 cl schnapps, apple brandy, alternatively calvados
- 400 ml apple cider
- 1 cube sugar
- 1 pinch (s) nutmeg, freshly grated
- 2 tablespoon applesauce, possibly
Moreover:
- 2 apples
- 2 tablespoon lemon juice
- 30 g butter
Print Recipe
Pin Recipe Instructions
- Pour boiling water over the dried porcini mushrooms and let them steep for at least 30 minutes.
- Divide the chicken legs at the joint, season with salt, pepper and dust thinly with flour. Peel and roughly dice the shallots. Cut the bacon into cubes.
- Heat 1 tablespoon of clarified butter in a roaster.
- Fry the chicken legs brown all over. Remove again and set aside
- In the rest of the clarified butter, fry the shallots, mushrooms and bacon over medium heat for about 5 minutes, stirring frequently. Add the tomato paste and fry briefly. Deglaze with the calvados and pour on the cider. Also add the soaked boletus with the soaking water.
- Add the herbs and spices to the sauce before putting the chicken legs back in the pot.
- Cover and simmer for approx. 35 minutes over a mild heat.
- Then remove the lid and simmer openly for another 15 to 20 minutes.
- If you want, you can refine the sauce with 2 tablespoons of apple sauce before serving.
- Serve the dish with apple wedges fried in butter.
- To do this, cut the apples into wedges, drizzle them with the lemon juice and fry them in butter.
- Annotation:
- The mushrooms are not a must. They don`t add much to the taste.
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