Cider chicken from the Roman pot

For 4 people
  • 1 Bund Carrots (approx. 500 g)
  • 250 g celery sticks
  • 750 g small, waxy potatoes
  • 2 medium-sized onions
  • 2 sour apples (e.g. B. Boskop; approx. 350 g)
  • 1 ( 1.2 kg) ready-to-cook chicken
  • Salt
  • Pepper
  • 1 Bund Thyme
  • 250 ml Chicken bouillon (instant)
  • 250 ml Cider (sparkling apple wine)
120 minutes
light
1.
A clay pot approx. 15 minutes in soak in cold water. In the meantime, clean, peel and slice the carrots diagonally. Clean and wash the celery and cut diagonally into slices. Peel, wash and halve the potatoes.
2.
Peel and quarter the onions. Wash the thyme, pat dry and remove the leaves from the stems. Mix the carrots, celery, thyme, potatoes and onions. Season well with salt and pepper and distribute in a clay pot.
3.
Wash the chicken, pat dry and season with salt and pepper on the inside and outside. Place the chicken on top of the vegetable mixture. Pour in the broth and cider. Cover the clay pot and put on the wire rack in the cold oven.
4.
Heat up the oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Fry the chicken for about 1 1/4 hours. Turn the vegetables 2-3 times in between. Wash apples, cut in half and core if necessary. After about 45 minutes of frying time, mix the apples into the vegetables.
5.
After roasting for about 1 hour, remove the lid from the clay pot and brown the chicken until crispy for about 15 minutes. Remove the chicken and keep it warm for a moment. Season the vegetable-potato mixture and stewed stock with salt and pepper again.
6.
Garnish with sprigs of thyme.
1 person approx:
  • 600 kcal
  • 2520 kJ
  • 50 g protein
  • 22 g fat
  • 43 g carbohydrates

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