Henner’s Chicken

Rinse the chicken shanks, and under the skin push garlic (finely chopped) and a few rosemary leaves. Season the outside of the thighs with pepper and salt, then fry them in a frying pan with a little oil until they are lightly browned.

Peel the shallots, and glaze them in a large casserole, then caramelize with sugar, and extinguish with port wine.

Clean the vegetables, cut them into medium-sized pieces and spread them evenly on top of the shallots, pour the vegetable soup until the vegetables are covered, and place the sautéed chicken shanks on top, baste with the remaining drippings.

Add the remaining rosemary to the pot and place the whole thing in the preheated oven at 200 °C for one hour.

After one hour, serve the chicken knuckles with the vegetables and gravy, sprinkle with fresh parsley and serve with baguette.

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