Meadow Chicken Leg Braised in Storm with Bacon Apples

For the Meadow Chicken Leg Braised in Storm, flour the chicken legs, sear on both sides in a roasting pan with olive oil, and remove. Set aside.

In the same roaster, sauté shallots and garlic, add olives, thyme and sun-dried tomatoes, deglaze with Sturm and return chicken legs to roaster. Roast in preheated oven at 160 °C in covered roaster for 60 minutes.

Then strain the sauce into a saucepan, bring to the boil with whipping cream, season well and return to the chicken legs.

Boil the potatoes in salted water until firm to the bite, let cool and peel. Cut into slices. Sauté in a pan with olive oil, add shallots and bacon and season with rosemary, salt and pepper.

Serve the meadow leg of chicken braised in storm.

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