Chicken Knuckle Försterin Style

Make a mixture of thyme powder, rosemary powder and pepper and sprinkle over the bacon slices. Roll up the slices, stuff them into the chicken thighs (where the bone was) and close the thighs repeatedly with toothpicks. Fry gently in oil and butter. Once the thighs have taken color, add the chopped onion and the carrot cut into wheels and the celery branch cut into small pieces.

When the vegetables have taken on the same color, extinguish with wine and boil the liquid.

Add a cup of hot clear soup and the mushrooms cut into slices. Stir well and after a few minutes add the pelati crushed with a fork. Continue cooking on low heat for 30 minutes.

Remove the wooden sticks from the thighs and season the sauce strongly with salt and freshly ground pepper. Before serving, thicken the sauce with whipped cream.

Our tip: Use bacon with a fine, smoky note!

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