🍽️ Chicken from the Roman Pot

Name: Chicken from the Roman Pot
Total time: 30 min
Yield: 4 servings
Ingredients: 1 chicken (approx. 1.2 kg, ready for the kitchen); salt; pepper (from the mill); 200 g fresh chestnuts; 1 leek stalk; 450 g Boskop apple; 300 g sauerkraut; 1 pinch ground cloves; 700 g potatoes; 100 ml chicken broth; 4 tbsp apple butter; 1 apple juice

485 kcal · 30 min · 4 servings

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Ingredients

1 chicken (approx. 1.2 kg, ready for the kitchen)
salt
pepper (from the mill)
200 g fresh chestnuts
1 leek stalk
450 g Boskop apple
300 g sauerkraut
1 pinch ground cloves
700 g potatoes
100 ml chicken broth
4 tbsp apple butter
1 apple juice

Instructions

1. Submerge the Roman pot completely in water.
2. Score the chestnuts in a cross pattern and roast them in the preheated oven at 220 degrees for about 20 minutes until the skin splits. Remove them, let them cool slightly, peel them, and chop them coarsely.
3. Clean the leek, wash it, and cut it into thin rings.
4. Peel the apples, quarter them, remove the core, and cut them into wedges.
5. Mix the chestnuts, leek, apples, and sauerkraut. Season the mixture with salt, pepper, and cloves, and stuff the chicken with it. Close the opening with several wooden skewers.
6. Peel the potatoes and cut them into pieces. Mix them with the leftover vegetables and place them in the pot. Stir the broth with 2 tablespoons of apple butter and pour it over. Place the chicken on top and cook it covered in the preheated oven at 200 degrees for about 50 minutes.
7. Mix the apple juice with the remaining apple butter and brush the mixture over the chicken. Roast it uncovered for about 15 minutes until brown. Remove it and serve it in the Roman pot.

Nutrition per serving

kcal: 485
Protein: 33 g · Fett/Fat: 15 g · Carbs: 54 g