Chicken in Burgundy

Rinse chicken, season with salt, season with pepper and drizzle with juice of one lemon. Place side by side in the watered romaine pot. Cover with bacon slices. Mix the sour cream with the Burgundy and together with the spices and the finely diced onion, carefully place it next to the chicken in the cooking pot. Close the cooking pot and steam in the oven at 250 °C for approx. 60 min.

If you open the cooking pot now, the chickens are now butter soft. Carefully remove and pour off the sauce. With the lid open, brown the chicken for about 10 min at 220 °C until crispy.

Meanwhile, pass the sauce through a sieve. Add the mushrooms and the butter, thicken with a little flour if you like. Season with the cognac.

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

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