1 chicken (of about 1,6 kg weight) wash, skin, and cut up its parts. Prepare chicken stock from the bones. Fry the chicken parts at medium temperature in 100 g butter, 10 challots cut into small cubes together with 3 carrots and 3 garlic cloves Season the fried chicken parts with salt and pepper Fry the finely cut vegetables in a pot, add the chicken parts, pour in 200 ml white wine and 150 ml Riesling Selected Harvest Wine-Vinegar season with 2 tsp. tarragon and let it stew at a low temperature. After 20 minutes remove the chicken breasts from the pot and keep warm. After another 25 minutes remove the other parts of the chicken and keep warm. Boil the remaining liquid in the pot until it reduces to the half, add 200 ml stock and 4 tomatoes ripe, finely chopped and bring the mixture to a boil one more time. Season the sauce with 2 tsp. Veggie Mustard 1 tbsp. tomato-pulp, salt and pepper and finish with 200 ml heavy cream Put the pieces of chicken into a bowl and pour the sauce onto the chicken. Serve with white bread or noodles.
serves 4
