Sulmtaler Hendel Stew with Braised Vegetables

Remove the chicken and cut it into 8 pieces, leaving the skin on the breast and wings. season with salt. Preheat the oven to 200 °C. Heat the oil in a casserole. Brown the chicken on the skin side. After 2-3 min turn the pieces to the other side and add the shallots and bay leaves. Cover with the lid and place in the preheated oven. Pour the juices from time to time. After about 20 minutes, take the pot out of the oven, lift the chicken out and keep it warm.

Add butter, vegetables and chestnuts. Put the casserole on the stove top. Stew the vegetables gently at low temperature.

Season with salt, pepper and honey and add a little water.

When the vegetables are soft, extinguish with Madeira and pour in the poultry jus. Cook briefly and perhaps add salt and freshly ground pepper to taste.

Return the chicken pieces to the casserole, sprinkle with the fresh herbs and cover with the lid. Put it on the stove for a short time (the steam releases the aromatic substances of the herbs) and then serve it on the spot.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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