French-style chicken

Ingredients for 2 servings:

• 1 corn-fed chicken, this weighed 1400 g
• 2 sprigs rosemary, fresh
• 6 leaves of sage, fresh
• 2 stalks of thyme, fresh
• 4 sprigs parsley, flat
• 1 tsp dried herbs of Provence
• ¼ tsp orange pepper
• ¼ tsp paprika powder, smoked, sweet
• ½ tsp salt (lavender salt)
• ¼ tsp Ras el Hanout
• 200 ml red wine, dry
• 6 cl brandy
• 4 cloves garlic
• 4 shallots
• 200 g mushrooms, brown
• 1 tbsp honey (orange honey)
• 1 orange(s) (organic)

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 35 minutes

with lots of herbs

First, combine the spices, about half of which with the red wine and brandy, and place in an ovenproof dish. Finely chop the herbs and add them as well. I left the rosemary whole because I always remove it at the end. Wash the chicken, pat it dry, and cut it up. Rub it with the other half of the spices, place it in the red wine, and marinate for about 4 hours. Next, clean and finely chop the vegetables. I only quartered the shallots and sliced ​​the mushrooms. Peel the orange and also finely chop it. Add everything except the mushrooms to the chicken and put the dish in the oven. Roast at 190°C for about 45 minutes. Add the mushrooms just before the end of the cooking time. Now spread the honey over the chicken pieces. We only ate it with white bread. There was a little left over. I made a broth from the small pieces. This will be used for something else.