Pasta dishes are just always delicious!
Carve each whole chicken into eight pieces, chop neck and back, fry in oil butter until brown. Remove chicken parts, sauté garlic, onions, carrot. Add chicken (without breast), extinguish with wine and vinegar. Put in the oven for 20 minutes, then add the breast and bake for another 20 minutes.
Remove chicken from cooking pot and keep warm. Degrease roast stock with crepe paper, pour chicken stock and whipped cream. Add tomato puree and mustard, cook all together at high temperature. Taste, maybe add wine, whipped cream or vinegar.
Finally, add black pepper and diced tomatoes.
Serve with narrow ribbon noodles or potatoes (Bamberger Hörnle) and glazed carrots or peas. *
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