Chicken Goulash À La Hannes

Melt the butter in a saucepan, sauté the sliced onion until soft, then add all the sliced bell pepper and also sauté until soft. Cut the peppers into slices, add them and do it leisurely. Add a dash of white wine, a dash of red wine and a dash of cognac and cook for 20 minutes. Fry the chicken knuckles in butter, mix with the vegetables (the sauce is created by the vegetable liquid) and season.

Peel the potatoes, cut them in half, season and drizzle with oil. Bake in the oven on an oiled baking tray at 200 degrees for about 35-40 minutes.

When the whole thing is ready, arrange the potatoes on plates with the bell bell pepper vegetables and the chicken drumsticks. Serve with green salad and wine from the Palatinate region.

Our tip: Use your favorite red wine for cooking!

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