The chicken is cut into quarters, salted and peppered. Fry the bacon slices and remove them from the fat. Fry the chicken pieces in it, pour Obstler or possibly cognac over them and flambé the meat. Add wine, bay leaf spices, mushrooms and chopped onion. Stew for 35 minutes, take out the chicken pieces and prepare the sauce. Add bacon, flour and butter to the broth and mix, then boil and put the chicken pieces into the sauce. Serve with fried potatoes and leaf salad.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!