Illustration from 19th century of Mozart aged 21 (source Getty Images)
On our musical menu this week the breakfast of champions: Mozart's chicken
The great composer was very fond of this Viennese recipe for breakfast
Recipe
Brown two chicken legs in a knob of butter. Remove from the pan and add two finely sliced onions and a pinch of salt. Cook until translucent and beginning to brown. Put the meat back in the pan and add a sliced clove of garlic and a tbsp of tomato puree.
Cook, stirring, for three minutes, add a tbsp of sweet paprika and a generous grind of black pepper, and deglaze the pan with 125ml white wine or vermouth. Next, stir in 400ml chicken stock, the zest from a quarter lemon and a bay leaf, and simmer for 45 minutes. Whisk two tbsp of plain flour into 200ml sour cream. Remove the pan from heat, take out the meat, and stir in the cream mix and a tbsp of lemon juice.
Return the legs to the pan, bring to a simmer, scatter with parsley and eat with pasta or potatoes.