Ebbelwoi-Hinkelsche

Ingredients for 4 servings:

• 4 large chicken thighs, approx. 400 g each
• Salt and pepper, freshly ground
• 1 tbsp butter
• 2 tbsp oil
• 100 g bacon, streaky, (dried meat)
• 2 m.-sized onion(s)
• 2 m.-large apples, sour
• 200 g zucchini
• 200 g pumpkin(s), Hokkaido
• 40 ml schnapps (apple brandy), 40%
• 250 ml apple cider
• 100 ml chicken broth
• some flour butter, if needed
• 100 g whipped cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

the Hessian variant of Coq au Riesling

Cut the chicken thighs apart at the joint, season with salt and pepper. Peel the onion and dice. Quarter the apples, core, peel, and dice. Quarter the zucchini and pumpkin, scoop out the seeds with a spoon, and also dice. Dice the bacon. Preheat oven to 160°C. Heat the oil in a roasting pan and fry the chicken pieces until golden brown on all sides. Remove the chicken pieces from the roasting pan, melt the butter in the remaining cooking fat, and fry the jerked beef in it. Add the onions, apples, zucchini, and pumpkin to the jerked beef and sauté everything, season with salt and pepper. Now add the chicken pieces back in, pour over the apple schnapps, and flambé. Deglaze with apple cider and a little chicken stock. Cover and cook in the oven for about 20 minutes. Remove the cooked chicken pieces from the roasting pan and place them under the grill to crisp up. In the meantime, thicken the sauce with a little butter, if the pumpkin hasn’t already done its job. Pour in the cream, season well with salt and pepper, and serve. This goes well with potato dumplings (Schnitzbuwe), spaetzle, or pasta, as well as fresh salads from the garden, depending on the season.