The leaves turn golden, the days become shorter and shorter, autumn wants to be cooked with warm cuisine. A classic of French cuisine. In my adaptation it warms because of the added ginger and cinnamon.
A little salt and pepper, grated ginger and cinnamon
10 chicken legs with skin
5dl red wine (Burgundy or Côtes du Rhone)
800g Potatoes
30g butter
1,5dl cream
1 bunch of fresh parsley
Instructions
Cut the celery into approx. 1 cm pieces
Cut the brown mushrooms and the shallots into quarters and the cloves of garlic in small pieces
Add the tomato paste, the bacon cubes, a little salt and pepper, grated ginger and cinnamon and mix now everything well by hand and put into a large ovenproof dish.
Place 10 chicken legs with skin on top and season them well with salt and pepper.
Sprinkle with about 5 dl red wine (Frenchwine e.g. Burgundy or Côtes du Rhone, etc.)
Stew in the oven at 200g circulating air for a total of 30 -40 minutes. Halfway through the cooking time, turn the legs once and pour over the contents of the mould.
Cook boiled potatoes as a side dish. After draining, mix them with a little butter, cream and plenty of fresh parsley.
