And here’s another German inspired recipe – I’ve taken out the carrots and added in the ricotta so it’s not wholly authentic. I’ve suggested serving this with a green salad garnished with the celery leaves to bring the whole meal together.

green salad with celery leaves

garnish the green salad with the celery leaves to bring the whole meal together

 

  • 4 slices of bacon, chopped
  • 1 red onion
  • Salt and pepper
  • 4 chicken quarters with skin still on. Get GOOD QUALITY pieces
  • 4 stalks of celery (save the leaves) – chopped
  • 1 chicken stock cube
  • About three quarters of a bottle of red wine
  • Rosemary, thyme, bay leaf
  • 4 tbsps ricotta
  • Loaf of sourdough or ciabatta
  • Green salad

 

  1. Preheat the oven to 220°C
  2. Fry the bacon, celery and onion together, remove from frying pan and put into an ovenproof dish which will allow the chicken pieces to lie flat.
  3. Brown the chicken in the frying pan on both sides
  4. Pull the skin away slightly from the flesh of the chicken and stuff with the ricotta – you won’t be able to get it all in – this doesn’t matter
  5. Season well with pepper and less well with salt (because of the bacon)
  6. Pour over the red wine and crumble into it the stock cube
  7. Submerge the herbs into the red wine
  8. Roast for an hour.

 

Serve with lots of warm bread to soak up the delicious juices and a green salad garnished with the chopped celery leaves.

 

 

 

 

 

 

 

 

 

 

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