Long-tailed Lamb Chicken with Potato Fondant and Red Wine Sauce

Ingredients for Long-tailed Lamb Chicken with Potato Fondant and Red Wine Sauce

Instructions for Long-tailed Lamb Chicken with Potato Fondant and Red Wine Sauce

To prepare the Long-tailed Lamb Chicken with Potato Fondant and Red Wine Sauce recipe, please follow these instructions:

Cut the onions to the chop in rough pieces, halve the garlic cloves, turn it all with beer, vinegar, thyme and apple juice in a frying pan.
Slice the lamb easily and turn into the mixture, season with salt and pepper. Cover the bowl of almond oil and put it in a preheated oven. It will rise for 5.5 hours at 110 degrees alm. oven. Then remove the foil and screw it up to 175 degrees and it fries for 30 minutes.
Let the club rest for 20 minutes in aloe oil, then serve the baked onions.

Potato Fondant: Peel the potatoes and halve them and cut the ends straight so that they can stand on both ends. The potatoes are browned on all sides of the oil, on a sauté pan.
Add the whole garlic sauce, thyme and chicken stock, and season with salt and pepper.
Put the potatoes in the oven in the pan and bake at 175 gr for 25-30 minutes, the potatoes must be turned 2-3 times during cooking

Red wine sauce: All vegetables are chopped roughly and chopped in oil until the bulbs are ready, pour red wine and boil a little in 10 minutes, chicken broth, thyme, bay leaves and pepper corn. After that, cook it for 45 minutes under the lid.
The whole is said and the vegetables are barred.
Add cream and the sauce is leveled with flour to the desired consistency. Add if necessary. A little color and taste with salt.