Tender Perlhuhn from the Römertopf
Tender perlhuhn cooked in a clay pot is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 perlhuhn (ready to cook about 1.4 kg)
- 4 tbsp Marsala wine
- Salt
- black pepper (freshly ground)
- 4 thyme sprigs
- 4 Sage leaves
- 1 rosemary sprig
- 12 slices air-dried ham
- 4 tbsp butter
- 2 large eggplants (about 200 g each)
Instructions
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1.
Wash the perlhuhn, pat dry and quarter it. Drizzle with Marsala wine and let sit for about 1 hour. Then season with salt and pepper and brush with melted butter. Remove stems from herbs and finely chop them. Sprinkle the herb mixture over the meat and wrap each piece with 3 slices of ham. Brush again with a little butter and place in a well-watered, cold Römertopf.
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2.
Cover and put in a cold oven, then cook at 180 °C for about 1.5 hours. Meanwhile wash, pat dry, halve and slice the eggplants. Add them to the pot 20 minutes before the end of cooking and roast together. Turn off the oven and leave the pot inside for another 15 minutes. Arrange the perlhuhn pieces with roasted eggplant on warmed plates. Serve with bread and red wine.
