John Myers
Ingredients for 4 servings:
- 1 free-range chicken
- 5 cloves garlic, French fresh
- 2 large onions
- 5 tbsp olive oil
- 3 sprigs rosemary
- 5 sprigs of thyme
- ½ liter Federweißer (new wine)
- Salt and pepper, freshly ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
Autumn Giggel in Fedderweiße, real free-range chicken with herbs braised in the oven at low temperature
Since it was Sunday, I had to improvise with what was available in the fridge and garden. In the fall, you can buy new wine in our wine-growing regions, “Federweißer” in Rheinhessen, at almost any time of day; a good Rheinhessen Riesling will do in a pinch. I had received the chicken as a gift from a farmer the day before. It was about 5-6 months old and had several hundred square meters of grazing land, so I chose the braised version. Cut the chicken into 6 pieces, wash it, and place it in a shallow baking dish. Brush the pieces on all sides with olive oil and season generously with salt and pepper. Peel the garlic, smash it lightly with a flat knife, and quarter the cloves. Peel and quarter the onions. Place the onions and garlic, along with the herbs, between the chicken pieces. Pour the Federweißer over the chicken, covering everything, and let the chicken pieces marinate in it for a few hours. Then braise the chicken in the oven at 150°C (convection oven) for 1 hour and 30 minutes. Baste occasionally with the juices and add more wine if desired. Serve with sage potatoes and Federweißer (Federweißer), grape must, or a dry white wine (such as Riesling). You can also cook the sage potatoes in the oven: simply place a baking tray with small new potatoes, olive oil, coarse salt on top, and plenty of sage leaves in the oven 20 minutes after the chicken to ensure everything cooks at the same time.
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