Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...
Tischkunst von 16.03.2011 kann unten gesehen werden. more...
Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...
Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.
This dish is so simple, and so good. It is best served with crispy-skinned baked potatoes and a simple green salad. If you make your own stock (which I thoroughly recommend doing) this is a dish where the flavour of good-quality, homemade stock will really shine through. It's also very good with tarragon rather than thyme.
Serves 4 as a main course, with potatoes and salad
4 large pieces of chicken - breasts or legs are best, preferably with skin on
8 cloves of garlic, peeled
Several sprigs of thyme
200ml chicken stock
200ml white wine
Heat half the butter in a deep-sided frying pan over a medium heat with a tiny splash of olive oil to stop it burning. Add the chicken pieces and brown on all sides.
Whilst the chicken is browning, crush the garlic cloves with the flat of a knife and strip the leaves from the thyme sprigs.
When the chicken is browned, turn the heat down to low and add the garlic and thyme leaves to the pan along with the rest of the butter. Cover the pan and cook for about 15 minutes.
Add the stock and wine to the pan, turn the heat up a little, bring to the boil, then continue cooking gently, uncovered, until the liquid has reduced by about half. About 10 minutes or so.
Lift the chicken pieces out with a slotted spoon and divide between four plates. Spoon over the sauce from the pan.
Serve with crispy-skinned baked potatoes and a green salad.