Skewered “Chicken Stewed with Red Wine

This recipe is from the old Grätzer cuisine: Season the larded chicken with salt as well as pepper and fry it quickly all around in some hot oil. Line a casserole dish with slices of bacon, fry the onions briefly and add them together with the vegetables and spices. Pour in some beef broth as well as red wine, add rosehip jam and let everything steam briefly. Place chicken halves on top and cook until done, continuing to baste. Before serving, thicken the sauce with cornflour as needed.

Preparation Tip:

RECOMMENDATION: croquettes, pasta, napkin dumplings, cranberries and red cabbage

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