Chicken with Chanterelles, Pointed Cabbage Wrap and Potato Noodles

For the potato noodles, peel the potatoes, cut into large pieces and cook in salted water. Drain and press through the potato press while still hot. Quickly knead with flour and egg, add salt and pepper. Form the dough into a roll and cut off thumb-thick pieces. Roll into noodles between floured hands. Heat oil or butter in a pan and fry potato noodles until golden brown on all sides.

Salt and pepper the chicken knuckles and breasts. Heat the oil in an oven-proof frying pan and brown the chicken pieces on all sides. Place in the preheated oven and roast at 200 °C until done. The chicken pieces are done when only clear juice comes out when piercing the meat (best to try at the knuckle joint).

For the pointed cabbage wraps, blanch the pointed cabbage leaves in vegetable soup. Cut out the middle panicles and cut half of the leaves into narrow strips.

Fry the bacon and onions, add the pointed cabbage strips and fry for 1-2 minutes. Place the remaining pointed cabbage leaves on a work surface and place a mound of pointed cabbage-bacon stuffing. Roll the leaves tightly into roulades and keep the roulades warm, pouring hot vegetable soup (from blanching) over them if necessary.

Clean the chanterelles dry. Heat oil or clarified butter in a pan and roast the chanterelles in it until the liquid has evaporated. Add bacon and onion cubes and roast for another 2 minutes.

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