Piedmontese chicken

Ingredients for 4 servings:

• 2 chickens (approx. 800 g each) or equivalent chicken thighs
• Salt and pepper from the mill
• 2 tbsp flour for dusting
• 80 g butter
• 2 bunch spring onions
• 200 g carrot(s), small, fresh
• 300 g potatoes, small
• 2 bulbs of fennel
• 2 tbsp sugar
• ⅛ liter chicken broth
• some crème fraîche
• 1 cup fresh herbs (parsley, borage, rosemary, tarragon, basil, lemon balm), chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the chickens under running water and pat dry with kitchen paper. Halve whole chickens. Rub the pieces with salt and pepper and dust with flour. Heat the butter in a large frying pan or roasting tin and fry the chicken pieces until browned all over. Remove the chicken and set aside. In the meantime, clean and wash the vegetables and chop them if necessary (do not cut them too finely, but bite-sized). Stir the sugar into the pan juices and let them caramelize slightly. Add the vegetables and fry while stirring. Pour in the chicken stock. Place the chicken pieces on top and place in the oven preheated to 200°C. Roast for about 30 minutes, stirring the vegetables occasionally. Arrange on plates and just before serving, top with tablespoonfuls of crème fraîche and sprinkle with the chopped herbs. I like to use more vegetables.