Braised Chicken in Sauce

Ingredients

• 1 chicken (ca. 1.5 kg)
• 150 g breakfast bacon (sliced)
• 2 tbsp clarified butter
• 5 fresh bay leaves
• 3 cloves of peppercorns
• Salt
• freshly ground pepper
• 150 ml dry white wine
• 3 tbsp crème fraîche
• 2 tbsp chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Halve the chicken and rub all over with salt and pepper. Place half the bacon, finely diced, with the peppercorns and bay leaves in a roasting pan; lay the poultry halves skin side down on top and cover with the remaining bacon slices. Pour in the wine, cover the pan, and place it on the lower rack of the hot oven.

3. 3.

   Simmer for about 1 hour.

4. 4.

   Keep the finished chicken warm on a plate, strain the cooking liquid, skim off fat in a pot and bring to a boil once. Then stir in crème fraîche and parsley.

5. 5.

   Serve the chicken on a plate with some sauce drizzled over it; offer the remaining sauce separately.