"Wantzenau" Baby Chicken with Cider Vinegar - Strasbourg , Alsace, France

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"Wantzenau" Baby Chicken with Cider Vinegar

  From the restaurant Zimmer in La Wantzenau 

  Ingredients to serve 4 people 
4 chicks of 500 g each
1/4 liter of crème fraîche
cider vinegar
mustard
garden herbs
fine bread crumbs
1/4 liter of white wine
salt and pepper

  Preparation 
Clean the chicks. Split along the back and cut the vertebra. Season with salt and pepper. Cook the chicks in the oven for 25 minutes at 180°C. Brush the chicks with the cider vinegar, mustard, garden herbs, salt and pepper. Sprinkle with the fine bread crumbs and finish the cooking. The chicks should be golden and crunchy.

Discard the cooking fat , deglaze with the white wine and reduce. Add the crème fraîche and reduce until the desired consistency is acheived. Correct the seaonings. Serve with rice and a glass of riesling or pinot noir.
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