Odenwald Apple Wine Chicken (Ebbelwoi-Hinkelsche)

Ebbelwoi-Hinkelsche is the Odenwald's version of France's Coq au vin, which, in France, is made with red or white wine, depending upon the area. Naturally, the Odenwald dish makes use of the region's favorite local drink, apple wine, its sour taste going surprisingly well with chicken. 

For this recipe, I tried to use as many local goods as possible.  At the end of the recipe, there are a few details and links for the local producers so that you can find your own Real Odenwald Products.

**I am not affiliated with any of the producers and receive no incentive from listing a product.**

Odenwald Apple Wine Chicken (Ebbelwoi-Hinkelsche)

For Six People

Ingredients

1 fresh chicken, about 1,8 kilos, jointed

Salt

Pepper

Butter

100 grams Dörrfleisch, diced (smoked bacon which can be obtained from butcher or meat counter)

2 onions, diced

2 apples, peeled and diced

200 grams Zucchini, diced

40  ml Odenwald apple schnapps;/apple brandy

250 ml Odenwald apple wine

some Mehlbutter for thickening (this is butter and wheat flour kneaded together in equal portions)

100 ml cream

Directions

Preheat oven to 150 degrees. Joint the chicken and then season it with salt and pepper.  Fry the chicken in an oven-proof skillet, using butter. If you do not have an oven-proof skillet, you can use a regular skillet and later transfer the ingredients to a roasting pan. 

Remove the chicken and then sear the Dörrfleisch in the same skillet. Next, add the vegetables and fry until tender.  Return the chicken to the skillet, douse with the schnapps/brandy and then extinguish with the apple wine. 

Cover the skillet and place in the oven (or transfer the ingredients to an oven-proof roasting pan, cover and then place in the oven).  Allow the chicken to cook for 20 minutes then remove from the oven.  Pour the juices from the pan into a small stock pot, then add the Mehlbutter, cream, salt and pepper. Heat until thickened, whisking as needed.  The sauce should be poured over the chicken and noodles.

Serving Suggestions

Serving Suggestions: Serve with Odenwald Bandnudeln (Tagliatelle) and a side salad. 

Real Odenwald Products

Bandnudeln

The Bandnudeln I used were from Odenwälder Landgenuss in Michelstadt-Rehbach.  This company has been producing delicious pasta since 1992. Under the supervision of master baker, Rainer Heist, the company makes over 30 varieties of pastas, which are available in many shops in the region. 

Apple Brandy

Dieter Walz at the Apfelwalzer Edelbrennerei Schaumweinmanufaktur in Fürth - Erlenbach produced the apple brandy that went in to my version of this recipe.  They are an award-winning distiller who make a variety of alcoholic and non-alcoholic, fruit-based drinks.

Apple Wine

The apple wine used in the recipe is from the Kelterei Krämer in Reichelsheim - Beefurth.  This press house, has been a family-run business since 1928. They produce fruit wines and juices which are renowned for their quality both in and beyond the Odenwald region. 

Sources

“Ebbelwoi-Hinkelsche.” Odenwald: Kulinarische Streifzuege, by Willi Weckbach and Hans Joachim. Doebbelin, Sigloch, 1994, pp. 110–111. 

You can purchase a copy of this book here: Odenwald: Kulinarische Streifzuege