Rosemary Chicken with Spicy Sauce

Rinse the ready-to-cook chicken, dry it, cut it in half, cut off the wings and legs, and cut the breast and legs in half to make a total of 10 pieces. Season all chicken parts with salt and pepper. Remove the skin from the onion, rinse and clean the carrot, celery and leek and dice everything together. Heat the oil in a large frying pan and brown the chicken pieces a little bit on all sides. Next, add the diced vegetables, add a little water and roast in a heated oven at 200 °C for about 40 minutes. While roasting, pour red wine and juice of a lemon over the chicken and add rosemary and sage towards the end of roasting. Before serving, remove the chicken from the roasting pan and keep warm. Pour a little water over the rest of the roast, boil briefly and thicken with a little cornstarch. It goes very well with paprika, zucchini or melanzane vegetables and potatoes.

Our tip: Use your favorite red wine for cooking!

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