Chicken à la Bressane

Ingredients for 4 servings:

• 6 chicken legs
• 200 g smoked streaky bacon
• 1 m.-sized onion(s)
• 2 cloves garlic
• 3 tbsp butter
• 6 tbsp white wine vinegar, good
• ½ liter white wine, dry
• 250 ml cream
• 2 tbsp flour
• 1 pinch of nutmeg, grated
• 2 egg yolks
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chicken in cream sauce

Remove the skin from the chicken thighs and separate the thighs at the joint. Roughly dice the bacon, finely dice the onion, and peel the garlic clove. Melt the butter in a large frying pan or casserole dish and fry the chicken pieces evenly until lightly browned. Add the bacon and continue cooking for about 5 minutes. Then dust the flour over the chicken and deglaze with the wine and vinegar. Add the finely diced onion, crushed garlic, and nutmeg. Season with salt and pepper, cover, and simmer over low heat for 1 hour. Remove the meat pieces and thicken the sauce with cream and egg yolk. Do not allow to boil any further, or the yolk will curdle! Season with pepper and salt, add the meat back in, and serve immediately. This goes best with fresh white bread or handmade Swabian spaetzle.