Summary

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

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Instructions

1. Pour boiling water over the dried porcini mushrooms and let them steep for at least 30 minutes.
2. 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.
3. Heat 1 tablespoon of clarified butter in a roaster.
4. Fry the chicken legs brown all over. Remove again and set aside
5. 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.
6. Add the herbs and spices to the sauce before putting the chicken legs back in the pot.
7. Cover and simmer for approx. 35 minutes over a mild heat.
8. Then remove the lid and simmer openly for another 15 to 20 minutes.
9. If you want, you can refine the sauce with 2 tablespoons of apple sauce before serving.
10. Serve the dish with apple wedges fried in butter.
11. To do this, cut the apples into wedges, drizzle them with the lemon juice and fry them in butter.
12. Annotation:
13. The mushrooms are not a must. They don`t add much to the taste.