Chickens in the sauce

1400 g chicken on each - 2

2.5 h. l. salt

1/2 h. l. freshly ground black pepper

1/2 h. l. ground red pepper

125 g speck

250 g fresh mushrooms small

450 g onion (small head)

3 Brandy - tablespoons

4 glass dry red wine

1 garlic - clove

1/2 h. l. savory dried

3 chopped parsley - tablespoons

Chicks wash, dry, rub with salt, black and red pepper.

Bacon slice and fry until light brown. Put the mushrooms and onion in melted fat, fry and remove.

In the remaining fat fry the chicken on all sides. Add savory, garlic, pour the wine. Preheat brandy, pour in the chicken and ignite. When the flame goes out, stew chicken, covered over low heat until tender. Again, place onions and mushrooms, warm.

Chickens out onto a plate. Obtained by putting strain the sauce and salt to taste.

Serve chicken with sauteed mushrooms and onions, pour the sauce, sprinkle with herbs.