Prep Onion and Garlic. Panfry Bacon until done and remove to paper towel lined plate. When cool, crumble. Meanwhile, sprinkle both sides of chicken generously with Salt and Pepper. Dredge in flour. Fry in bacon grease until golden brown and remove to paper towel lined plate.
To pan add Wine, Vinegar, Onion, Garlic, Bacon, and Bay Leaves (and optional Jelly). Stir, bring to a boil, scraping crusty bits from bottom. Continue until sauce is reduced by half. Return chicken to pan.
Add 1/4 teas. more of Pepper, along with Tarragon and Thyme. Reduce heat, cover and simmer, stirring and turning occassionally until sauce is desired thickness. Remove Bay Leaves and serve.
If you substitute Rabbit for the Chicken, you will have HASENPFEFFER.
Serving
Suggestions
Serve with Spaetzle if available (otherwise boiled or fried Potatoes) and Cabbage (red or green, boiled or fried)
Originally Submitted
7/14/2012
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