une autre France - Chansons sans cigare
Saturday, September 18, 2010
1 chicken into 8 pieces 2 tablespoons oil 
2EL butter 125ml chicken stock crushed 1 Koblauchzehe 2 shallots , chopped Salt & freshly ground pepper
24-30 small onions, peeled
flour butter *, from 3EL Butter & flour 3EL marinade:
1Flasche Beaujolais red wine
1Zwiebel cut into strips 1Möhre, sliced
1Stange celery, sliced
garni ** sliced 6 peppercorns 2 tablespoons olive oil Information:
flour butter order to prevent lumps gravy, butter and flour kneaded it in equal parts to a smooth mass. If you give them cooking in the sauce, melt the butter and gradually releases the flour. bouquet garni: 
A bound with kitchen twine bouquet garni consisting of thyme, possibly rosemary, parsley stems and celery stalks. Sometimes sage. 
Preparation: 
marinade: cooking in a pot. Wine, onions, carrots, celery, bouquet garni and peppercorns to a boil, simmer for 5minutes and then cool completely.
Then stir the oil into the mixture and let the chicken to pour over, cover to it after 12-24hours. If possible, turn occasionally. take time after the marinade, the chicken from the marinade and drain on absorbent paper.
abseien the marinade through a sieve and set aside. The vegetables and store bouquet as well. Heat oil in a saucepan half of the oil and butter. The chicken pieces with skin side down, about 5 minutes fry until well browned are. contact Dannach short them to fry on the other side. 
The pieces of chicken from the pan and give the bouquet as well as the deferred into vegetables and cook, stirring occasionally, about 5 minutes. The marinade to bring to a boil and simmer 5 minutes. Stock, garlic, shallots, salt, pepper and poultry give to make lid on it and everything is cooked in a preheated oven at 175 ° C (Gas Mark 2), until the chicken is tender. The cooking time is at a Poularde about 30-45min - a chicken soup about 1h-1, 5h. In between, add more water fund. 
the remaining oil and the remaining butter in a frying pan. Pour in the onion and seasoned with salt and pepper and sauté 15 minutes, until tender. The pan pan from time to time to produce an even tan. The pieces of chicken from the pan, pour the cooking liquid through a sieve. Vegetables and bouquet throw. The cooking liquid, if necessary, boil down to cost and it has a strong taste. So much flour butter suggest that the sauce coats back of a spoon thinly.
taste and the onions and the chicken into place. That all can be pre-cook very well and refrigerate . Retain your To serve, simply heat the pan and garnish with fresh parsley dish! Bon Appetit.
sources in Mannheim:
sources in Mannheim:
A good bottle of Beaujolais are served in the Karstadt:
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