John Myers
Ingredients for 4 servings:
- 1 chicken, approx. 1.2 kg (alternatively 4 chicken legs with back piece)
- 400 g mushrooms, cleaned
- 100 g bacon, diced
- 1 tsp rosemary or 1 sprig
- 2 cloves garlic
- 2 tbsp honey
- 6 tbsp balsamic vinegar
- 2 bay leaves
- e.g. olive oil
- 300 ml water (possibly mixed with some red wine)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
extremely tender, highly aromatic and an honor for every chicken
The advantage of a whole chicken is that you get lots of different parts. However, cutting it up isn’t that easy, so I recommend using legs or other pre-cut pieces. If you’re brave enough or comfortable with it, try using the whole animal. It’s worth it, as it’s more interesting and cheaper. If you use legs, you should also cut them at the joint. If the cut is easy, then it’s the right place. First, heat a few tablespoons of olive oil in a large roasting pan and fry the bacon and rosemary in it. Peel the garlic, slice it, and add it briefly. The ingredients should only give off a little flavor for a short time, but not burn. So after a few minutes, skim them off with a slotted spoon. Now add the chicken pieces to the remaining oil and season with salt. These pieces need to be seared well all over and will appreciate a little browning. Roast for about 10 minutes, turning constantly. Combine the honey and balsamic vinegar with about 300 ml of water (or a portion of red wine) and add it along with the bay leaves. Reduce the heat. Simmer with the lid on for about 30 minutes. Then add the cleaned mushrooms and the bacon mixture. Simmer for another 30 minutes, adding more liquid if necessary. Ciabatta or rice are ideal as a side dish. A fresh salad and red wine complement everything perfectly! A great party recipe, as it heats up quickly and is universally loved.
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