Pongau Marjoram Chicken Hunter Style

Wash the chicken under cold water, pat dry with kitchen paper and cut into 8 pieces. Rub vigorously with salt, pepper and marjoram. Peel and coarsely dice the potatoes, cut the onions into rings, immerse the tomatoes in boiling water for a few seconds, remove and peel off the skin. Remove the stalks and dice the tomatoes. Cut bacon into even strips. Heat the clarified butter in a suitable pan and fry the chicken pieces over a high heat until they take on color, then remove them from the pan. In the remaining fat, sauté the bacon strips until translucent, then add the onions and finally the diced potatoes and tomatoes. Mix everything together well. Return chicken pieces to the casserole, pour in chicken broth, cover and simmer over moderate heat for 45 minutes. About 8 minutes before the end of the cooking time, add the cleaned mushrooms, not too small, and stir in the sour cream. Before serving, season with salt, pepper and a dash of herb vinegar and garnish with chopped parsley. Serve with brown bread toasts.

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