Braised Chicken with Bacon Mushrooms

(approx. 45 min.) Cut chicken into leg, breast and wings. Peel potatoes, make in light salted water, cool and cut into wedges. Peel shallots and onions, cut onion into leaves, cut bacon into strips. Rub mushrooms well with kitchen paper, cut into quarters. Grate thyme, pluck sage, cut off. Stir well paradeis pulp with grape juice and chicken stock.

Sauté chicken pieces in hot olive oil on all sides. Add shallots, onions and mushrooms, sauté and pour prepared stock. Add the thyme, sage and rosemary sprigs, spread the bacon evenly over the top and season with sea salt and pepper.

Then put in the stove form at 175 °C and steam for 25 minutes. Sauté potatoes and tomatoes in olive oil at moderate temperature, season with sea salt and pepper. Arrange the chicken with the sauce and all other ingredients on a deep plate, spread the tomatoes evenly on top, arrange the potatoes next to it and garnish with rosemary.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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