Giggel au Ebbelwoi

Ingredients for 4 servings:

• 4 large chicken thighs with back part
• salt and pepper
• 2 tbsp flour, for dusting
• 200 g shallot(s)
• 125 g bacon, diced
• some thyme stalks
• 1 bay leaf, dried or fresh
• 2 tbsp tomato paste
• 10 g porcini mushrooms, dried
• 200 g mushrooms, quartered (can also be omitted)
• 2 tbsp clarified butter
• 4 cl schnapps, apple brandy, alternatively Calvados
• 400 ml apple cider
• 1 sugar cube
• 1 pinch(s) nutmeg, freshly grated
• 2 tbsp applesauce, if desired
• 2 apples
• 2 tbsp lemon juice
• 30 g butter

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

the Hessian answer to the French classic

Pour boiling water over the dried porcini mushrooms and let them steep for at least 30 minutes. Split the chicken legs at the joint, season with salt and pepper, and dust them thinly with flour. Peel the shallots and roughly dice them. Dice the bacon. Heat 1 tablespoon of clarified butter in a roasting pan. Fry the chicken legs until browned all over. Remove from the pan and set aside. In the remaining clarified butter, fry the shallots, mushrooms, and bacon over medium heat, stirring frequently, for about 5 minutes. Add the tomato paste and fry briefly. Deglaze with the Calvados and pour in the cider. Add the soaked porcini mushrooms and their soaking water. Add the herbs and spices to the sauce before returning the chicken legs to the pan. Cover and simmer over low heat for about 35 minutes. Then remove the lid and simmer uncovered for another 15 to 20 minutes. If desired, you can refine the sauce with 2 tablespoons of applesauce before serving. Serve the dish with apple slices fried in butter. To do this, cut the apples into wedges, drizzle them with lemon juice, and fry them in butter. Note: The mushrooms are not required. They don’t contribute significantly to the flavor.