John Myers
Ingredients for 4 servings:
- 1 roast chicken, approx. 1.4 kg, for 4 people
- 3 bay leaves
- ½ tbsp peppercorns, approx. 10 grains
- 3 garlic cloves
- 2 tsp butter
- 500 ml red wine, e.g. Bugunder or Bordeaux
- 1 pinch of salt
- 1 pinch(s) of pepper
- 2 carrots
- 250 g mushrooms
- 1 onion(s)
- 250 g pearl onions
- 1 stalk(s) leek
- 125 g flour
- 1 sprig(s) of thyme
- 1 bunch of parsley
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 day 1 hour 40 minutes
with Burgundy or Bordeaux
The day before, cut the chicken into 6 to 8 pieces. Marinate for 24 hours in a marinade made from wine, bay leaves, peppercorns, and peeled and crushed garlic. The next day, remove the chicken pieces from the marinade and set aside. Pat the chicken pieces dry, then season with salt and pepper and lightly flour. Brown the chicken pieces in 2 teaspoons of butter. Remove from the pan and set aside. Lightly fry the trimmed and diced carrots, trimmed mushrooms (cut larger ones in half), diced onions, whole pearl onions, and sliced leeks in the pan with the poultry fat. Then return the chicken pieces and the marinade to the pan. Add the thyme sprig. Braise in the oven at 180°C for 1 hour. Garnish with parsley before serving. Serve with baguette, green salad, or Brussels sprouts.
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