Ingredients
- 1 chicken (1.5 kg)
- Butter and oil for frying
- 300 g carrots
- 2 onions
- 1 – 2 cloves of garlic
- 100 g bacon
- 750 ml Elbling
- Roux (1 – 2 tbsp flour & butter)
- 1 bay leaf
- 200 g leek (white part only)
- 400 g mushrooms
- 350 ml cream
- Salt & pepper
- Parsley
Instructions
- Cut the chicken into pieces. Wash and dry well. Fry the chicken pieces in a little oil and butter over a high heat until they start to brown.
- In a second pan, fry the carrots, leek, onions, garlic and bacon.
- Add the chicken pieces, the Elbling and bay leaf, then simmer over a medium heat for 40 – 50 minutes.
- Thicken the sauce with the roux.
- Lightly sauté the mushrooms and add to the pan along with the cream, and bring to a simmer.
- Season to taste with salt and pepper, and garnish with parsley.
Recipe: Helma Schummer-Pissinger
