Preheat the oven to 170 degrees. Season the gigot. Fry it in hot oil on all sides. Cover with aluminum foil and set aside.
Add garlic, onions and tomatoes to the pan and drop together. Add kitchen herbs and bring to a boil with the white wine and cognac. Put the meat back and cook in the oven for half an hour. After about 20 minutes add the potatoes and pine nuts and douse with a glass of water. Cook for another 60 minutes, pouring the water over the meat. Turn from time to time. Serve.
Gitzi: Contrary to popular belief, gitzi is not an exclusive spring product. Gitzi meat comes from France to butcher’s stores and delicatessens all year round. It should be known that meat from such young animals is incredibly tender and incredibly lean. Which in turn means that it is a meat without much character of its own. It hardly tastes like “goat” and becomes a pleasure only when cooked according to the rules. Moreover, this meat needs strong additions and aromatics, (culinary herbs, spices) for additional good taste. Either it is cooked briefly and vigorously and must then be cooked at a moderate heat until juicy. Or it is cooked and then stews in a humid climate to perfect tenderness.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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