Jägermeister chicken

Jägermeister chicken
Tasty spring recipe with Dutch Gildehoen and a Jägermeister sauce


For 3-4 people
1 Gildehoen chicken
50 grams butter
40 ml Jägermeister (cognac)
1 dl white wine
2 dl broth
1 small can tomato paste
1 onion, finely chopped
1/2 bunch chopped parsley
1/2 bunch chopped celery
2 bay leaves
2 tbsp rub for chicken
1 tbsp olive oil
Salt and pepper to taste


1: Preheat the oven to about 200 degrees.  
2: Spread the chicken with the tablespoon of olive oil & the rub. Then place the chicken in a baking dish. Roast the chicken in the oven for 1 hour. (Of course you can also cook the chicken on the BBQ, then cook it at 180 degrees immediately)
3: Melt the butter and turn on the sliced onion. (light brown baking). Add the tomato paste and deacidify. Deglaze with the Jägermeister. Now also add the white wine, broth and bay leaves. Boil the sauce to your desired thickness, then add the parsley and celery last.
4: Pour the sauce into the baking dish with the chicken when cooked and serve in the bowl.
5: Delicious with roasted potatoes and a fresh salad.