Ebbelwoi Hinkelsche with green spelt and chanterelle risotto

Ingredients for 4 servings:

• 4 chicken breasts
• Fat
• Salt
• pepper
• 50 g onion(s), finely diced
• 50 g carrot(s), diced
• 30 g leek, diced
• 80 g apple, diced
• 400 ml chicken stock
• 200 ml apple cider
• 200 g green spelt
• 40 g onion(s), diced
• 20 g butter
• 500 ml water
• Salt
• pepper
• 200 g chanterelles
• 20 g butter
• some cream

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Odenwald specialty

Ebbelwoi Hinkelsche: Season the chicken breast and sear in hot fat in a roasting pan. Remove the chicken breast. Sear the diced vegetables and apple in the same fat. Top up with the chicken stock and apple cider. Return the breasts to the pan and braise for 20-30 minutes. The sauce can be reduced a little further if necessary. Risotto: Sauté the diced onions in the butter. Then add the green spelt, which has been soaked overnight, pour in the water, and season. Bring to a boil, cover, and simmer over low heat, stirring frequently. The green spelt will be soft after about 30 minutes. Trim, wash, and finely chop the chanterelles. Briefly sauté them in butter in a pan and add to the green spelt. Canned chanterelles can also be used. Cook the risotto with the cream and season to taste.