Why don't five guys serve chicken

A chicken how to make a young rabbit

main course

Larded with bacon, pickled in roots and red wine and braised the next day: This is how Empress Maria Theresa liked her chicken. And not just them.

Hello knowledge: When it wasn't Lent, the farm served roasted poultry every day, with chicken, capon and Indian, also known as "kalekuttic henn", being particularly popular. A poultry mayer, an extra poultry mayer and a poultry gardener bred the animals directly on the farm; it was not until 1790 that they switched to external suppliers.

Allow a day to pull.

quantityPreparation timetotal time
4 servings25 minutes45 minutes
2Chicken breast fillets
4Chicken legs
salt
24frozen strips of bacon for chopping
250 mlred wine
125 mlwater
100 mlRed wine vinegar
1onion
200 gRoot system
Peel of ¼ of an orange
Peel of ¼ lemon
3Bay leaves
10Juniper berries
1 teaspoonPeppercorns
3Sprigs of thyme
2 tbspRapeseed oil
50 gice-cold butter cubes
125 mlsour cream
grated zest of half an organic lemon
  1. Skin the chicken breast and legs, salt the meat and lard it with the frozen strips of bacon. Place in a large saucepan.
  2. Heat the ingredients for the marinade, pour the simmering over the meat and let it steep for a day.
  3. The next day, remove the chicken, pat dry with kitchen paper and fry the parts in hot oil all around. Pour in the separated stain and let it simmer for about 30 minutes.
  4. Mix in the butter and sour cream.
  5. Halve the breasts, place the meat on a plate, sprinkle with lemon zest and pour the sauce over them.
  6. Bread dumplings go well with it.
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