Sauerbraten from chicken

Ingredients for 4 servings:

• 200 ml white wine
• 100 ml white wine vinegar
• 4 bay leaves
• 4 stalks of parsley
• 12 black peppercorns
• 2 chicken breasts, double on the bone
• 2 carrots
• 1 onion(s)
• 1 stalk(s) Celery
• 4 spring onions
• 2 tbsp oil
• 1 tbsp flour
• 400 ml chicken stock
• 30 g cranberries, dried
• 2 tbsp balsamic vinegar
• 150 g mushrooms, small
• 1 garlic clove(s)
• olive oil
• salt and pepper
• oregano
• Thyme
• rosemary

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 5 minutes

Bring the white wine vinegar and white wine to a boil, add the peppercorns, bay leaves, and parsley stalks, and simmer for 5 minutes. Allow to cool. Peel the carrots and onions, trim, wash, and de-string the celery, and wash the spring onions. Cut everything into roughly equal-sized pieces. Wash the chicken breasts, pat dry, skin, and cut each in half lengthwise and crosswise with the bones on. Place them in a bowl with the vegetables and pour the marinade over them. Leave to marinate in the refrigerator for a day. The next day, clean the mushrooms and slice or piece them. Line a baking dish with aluminum foil and toss the mushrooms in olive oil, then season with salt, pepper, oregano, thyme, and rosemary. Finely chop the garlic and sprinkle or squeeze it over the mushrooms. Fold the aluminum foil and place it in the oven at 180°C for about 30 minutes. Meanwhile, remove the chicken pieces from the marinade. Pour the marinade through a sieve and collect it. Discard the bay leaves, parsley, and any peppercorns, and let the vegetables drain. Season the chicken breasts with salt and pepper and sear in oil for about 1 minute per side. Remove the meat from the pan, add the vegetables to the pan, and sauté gently, stirring occasionally, until translucent. Sprinkle the flour over the chicken breasts and stir in. Bring the vegetables, meat, marinade, and chicken stock to a boil in a saucepan or roasting pan, then cover and cook over medium heat for 15-20 minutes. Add the cranberries, balsamic vinegar, and mushrooms, if desired, and cook for another 5 minutes.