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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.
Ingredients
- 4 stems celery
- 150g brown mushrooms
- 6 shallots
- 2 cloves of garlic
- 80g bacon cubes
- 50g tomato paste
- 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.