Braised Black Feathered Chicken, Red Wine Jus, Sweet Potato and Parsnip Mash

5 from 2 votes
Prep Time 2 hours
Cook Time 2 hours 20 minutes
Total Time 4 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 67 kcal


For the jus:

  • 3 Pc. Chicken legs
  • Poultry bones
  • 0,5 Pc. Celery bulb
  • 2 Pc. Carrots
  • 2 tbsp Butter
  • 1 Pc. Star anise
  • 6 Pc. Juniper berries
  • 2 Pc. Laurel
  • 2 tbsp Tomato paste
  • 2 tbsp Flour
  • 1 Pc. Red wine
  • Salt
  • Pepper
  • Cranberries
  • Port wine
  • Poultry stock

For the sweet potato and parsnip mash:

  • 1 kg Sweet potatoes
  • 500 g Parsnips
  • 500 ml Water
  • Nutmeg
  • Milk

For the honey carrots:

  • 500 g Carrots
  • Honey
  • Vegetable stock

For the mushrooms with parsley:

  • 500 g Mushrooms brown
  • 1 bunch Parsley
  • 1 tbsp Butter
  • Salt
  • Pepper

For the bacon foam:

  • 30 g Strips of bacon
  • 1 Pc. Star anise
  • 6 Pc. Juniper berries
  • 2 Pc. Laurel
  • 200 ml Milk
  • Cranberries

For the bacon chip:

  • 70 g Strips of bacon
  • 1 tsp Honey
  • Salt
  • Pepper


Bacon Chip:

  • Let the bacon for the bacon chip and bacon foam become crispy in the oven or microwave. Bacon for the chip can also be heated in the pan and brushed with a little honey.

Bacon foam:

  • The bacon foam can be made. The milk needs some time to develop its aroma. Pour 200 ml of milk into a container. Add the dried bacon with a handful of cranberries, 1 star anise, 6 juniper berries and 2 bay leaves and let stand. Later, heat the pickled milk with the bacon in a saucepan and then filter out the ingredients through a fine sieve. The milk must be simmered well and then whisked vigorously with a whisk so that a foam can arise.


  • Dismantle the black feathered chicken. The framework (carcass) is required for the jus. Heat 2 tbsp butter in a large roasting pan, add the carcass and fry without the lid. The bottom of the roasting pan can turn brown and be scraped out with a wooden spoon. That gives off aroma. Wash, peel and roughly chop the carrot, celery and onion. Finally, the vegetables are sifted out and are no longer needed. Flour the vegetables and skeleton with 2 tbsp. Gradually deglaze with red wine and repeat the process. Add 2 tablespoons of tomato paste and add vegetable or poultry stock if you like. Also add 5 tbsp (1 handful) cranberries, star anise, juniper berries and bay leaves to flavor, season with salt and pepper. If you want, you can add port wine. The roaster with lid can now be placed in the oven at 120 degrees circulating air.

Sweet potato and parsnip mash:

  • Wash, peel and cut the sweet potatoes and parsnips into large cubes. Prepare a tall saucepan with 500ml of water and cook the diced ingredients in the water until they are soft. Can be checked with a toothpick or fork. If you can easily put a fork in, the sweet potatoes and parsnips are done. Pour off the water, put the pot back on the stove and roughly pound the contents with a tamper. Season with a little nutmeg, salt and pepper. Milk can be added if desired. Personally, I don't use milk, but 2 tablespoons of butter for the taste. The total time for the stamping is around 30 to 45 minutes.

Honey carrots:

  • Wash and peel 500g carrots. Heat these in a pan with 2 tablespoons of butter and brush with 1 tablespoon of honey, deglaze with vegetable stock and keep warm. Preferably in the oven. Please ensure that the carrots are completely covered with liquid. Otherwise they will burn.

Black feathered chicken:

  • The black feathered chicken is a high quality poultry, so it takes much longer in the oven compared to chicken. At 120 degrees the black feathered chicken needs 45 minutes to cook through. After this time in the oven, I take out the poultry pieces and sear them again in a hot pan with 2 tablespoons of butter. This makes the skin a little firmer and crispier.

Mushrooms in parsley:

  • Clean and halve the mushrooms. Wash and chop the parsley. Fry in butter. Important here: Place the mushrooms on the cut surface and let them brown nicely. Add parsley and season lightly with salt and pepper. Put all components warm on the plate and serve.


Serving: 100gCalories: 67kcalCarbohydrates: 7.2gProtein: 2.7gFat: 3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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