|2||chicken leg quarters|
|200 g||new potatoes|
|3 strips||smoked bacon|
|100 g||button mushrooms|
|400 ml||red wine|
|350 ml||chicken stock|
|1 tbsp||tomato paste|
Pinot Noir, dry, 2010
Tangy tones of juniper and violets underline fruity aromas. The wine is smooth and round, with the tannin having a gentle effect.
Slice bacon into fine strips, trim and halve mushrooms, quarter shallots, and roughly dice potatoes.
Melt butter in a sauce pan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and put aside.
Salt chicken legs and fry in the same pan. Once the meat has colored on both sides, add tomato paste and brown together.
Next, deglaze pan with half of red wine and boil for approx. 5 – 7 min., until the alcohol evaporates. Now, put the cooked vegetables back into the pan.
Pour in remaining red wine and chicken stock. Add bay leaf, thyme, and rosemary and let simmer for approx. 30 – 35 min. with closed lid on medium heat.