1 clove garlic
salt, pepper, galangal, pellitory
2 tbsp spelt flour
3 tbsp oil (or butter)
200 g sliced champignons
100 g butter
250 ml white wine (Riesling)
1 bay leaf
parsley, mint, estragon – finely chopped
½ cup cream
Carve the chicken and remove the skin.
Crush and grind the garlic, salt, pepper, galangal, and a small amount of oil in a mortar with a pestle.
Rub the paste into the meat and sprinkle with flour.
Fry the meat in melted butter until glowing on all sides.
Pour in the Riesling, add the mushrooms, bay leaf, and a handful of herbs. Cook covered with a lid over low heat for 30 minutes.
Take out the cooked meat and keep in a warm place.
Use the cream combined with flour to thicken the sauce. Cook briefly and season to taste.
Serve the meat and the sauce with spelt rice or spelt noodles.