Braised Hip Tail with Mushrooms

Salt and pepper the Hüfergschwanz’l. Caramelize the sugar with oil in a pot. Add the onion and the garlic, add the chicken tails and sauté them on both sides. Add the porcini mushrooms together with the soaking water. Deglaze with balsamic vinegar, red wine and port. Add thyme sprigs – let reduce briefly, fill up with gravy and braise covered slowly in the oven at approx. 190°C (about 50-60 minutes) until tender.

Remove the meat, let the sauce boil down a bit – season to taste and strain.

Fry the mushrooms in olive oil, add shallots and fry briefly. Season with salt, pepper and parsley.

Cut open the rump and pour the sauce over it. Garnish with mushrooms. If desired, serve with marrow dumplings as a garnish.

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