Emmenthal-Style Roast Small Chicken (Guggeli) Recipe
Emmenthal-Style Roast Small Chicken (Guggeli)
Flavors of Switzerland
Total time: 15 to 30 minutes

Prep. time: 5 minutes
Cooking time: 25 minutes

Difficulty: Easy
Chef's Note

This is a specialty of the Berne region where small (600-800 g / 1 1/2 to 2 lb.) chickens are called "guggeli" in the local dialect.

For 2 servings

- 1 small Chicken, about 750 g (1 lb. 10 oz.)
- 10 ml (2 tsp.) white wine
- 100 g (6 tbsp.) heavy cream
- Salt and pepper
- 150 g (5 oz.) bacon
- 250 g (8 oz.) mushrooms
- 150 g (5 oz.) small onions
- 100 g (3 1/2 oz.) grated Emmental
- Noodles of your choice
- Butter
  1. Rub the chicken with salt and pepper; roast in the oven for 25 minutes in a cocotte or Dutch oven;
  2. meanwhile, cut the bacon into small pieces and sauté it with the mushrooms and onions;
  3. cook the noodles or pasta;
  4. deglaze the cocotte with white wine; add the cream;
  5. boil for a few minutes, stirring constantly; strain the sauce;
  6. cut the chicken in half and place on a hot platter;
  7. garnish with the bacon, mushrooms and onions; pour the sauce over top;
  8. serve with buttered noodles in which you've melted the cheese; 
  9. serve hot.
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