John Myers
Ingredients for 4 servings:
- 8 m.-sized chicken leg(s)
- 5 m.-sized onion(s)
- 500 g mushrooms
- 16 slice(s) bacon, streaky, thin slices
- 250 ml red wine, dry
- 250 ml chicken broth
- e.g. butter
- salt and pepper
- some paprika powder
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Chicken drumsticks in red wine sauce, French style
Season the cleaned chicken thighs with pepper and salt, and rub them with a little paprika to taste. Place the thighs in a large, buttered baking dish. Cut the onions into eighths and slice the mushrooms, placing them in between the slices. Melt a little butter and spread it over the chicken thighs. Mix the chicken stock with the red wine and pour over the chicken thighs. Finally, place the bacon slices on the thighs. Roast the whole thing in a convection oven at 175°C for about 60-70 minutes. Pour the sauce over the thighs occasionally. Serve with rosemary potatoes, crusty baguette, and a fresh mixed salad.
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