Bauernhendl in 2 Courses

40 min, elaborate chicken with olive oil in the tube preheated to maximum temperature form, roast about 15 min. Remove from oven, reduce temperature to 180 degrees. Season chicken with salt, add garlic and rosemary, continue roasting for 20 min.

Make the potatoes, peel them and pass them through a sieve (or press them through a potato press), stir in the milk and butter and season with salt and nutmeg (freshly grated).

Meanwhile, cut the kohlrabi into fine slices with a slicer then cut into strips with a kitchen knife. Melt the butter and add the kohlrabi strips over a low heat, season with salt and sugar and glaze for 3 minutes with the lid closed.

Take the chicken out of the oven, remove the breast and arrange it in slices on the kohlrabi. Continue to braise the carcass with the knuckles in the tube for 20 min.

Remove the chicken shanks from the carcass and serve with kohlrabi and mashed potatoes as a second course.

Drink:

Feed from Klaus Wagner: Winemaker visit

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