Hotel & Restaurant Ochsen, Lenzburg

Hosts Chris and Madeleine Schatzmann from Hotel & Restaurant Ochsen in Lenzburg present:

Roasted chicken «Ochsen-style»

Roasted chicken

4 whole CH chicken, approx. 600 g boned

Salt

Pepper

Paprika mixture

Chopped fresh herbs (chervil, rosemary, tarragon, lemon thyme)

Olive oil

Preparation

Fry the main side first and then briefly fry the underside. Place the roasted chicken on a baking tray with the main side facing up and bake in the oven at 190°C fan oven for approx. 10 mins. Mix the chopped herbs with olive oil. After 10 minutes, brush the main side of the roasted chicken with the herb mixture. Warm the herb mixture briefly in the oven. The roasted chicken is then ready.

White wine risotto

1 small onion

50 g butter

200 g risotto rice

150 ml hot vegetable stock 

2 dl white wine 

Salt 

Grated parmesan

Preparation

Finely chop the onion, sauté in butter, and add the risotto rice and sauté until translucent. Then deglaze with white wine and gradually add the vegetable stock.

Cook the risotto rice over a low heat for approx. 20 minutes, stirring occasionally. Finally, season with salt, add the butter and parmesan and stir well. The risotto is ready to serve when it has a nice creamy consistency.

Serve the roasted chicken and risotto on a warm plate and enjoy.

The Hotel & Restaurant Ochsen recommends Brunello di Montalcino DOCG from Col d'Orcia in Tuscany to accompany the roasted "Ochsen-style" chicken.

Our tasting note

An extremely fresh, crisp nose and elderberry-emphasised fruit with aromas from wild berries as well as fine notes of liquorice, coffee, and spices. Very intense and compact on the palate, pleasantly refreshing and wonderfully balanced tannins. Elegant and long-lasting finish - excellent price-pleasure ratio.

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