🍽️ Roast chicken with chestnut-apple stew and crispy potato pancakes

Name: Roast chicken with chestnut-apple stew and crispy potato pancakes
Total time: 30 min
Yield: 4 servings
Ingredients: 2 chicken (approx. 1.2 kg each); 1 bunch fresh oregano; 4 tbsp vegetable oil; salt; pepper (from the mill); 500 g tart apples; 3 onions; 2 tbsp ghee; 600 g cooked chestnuts (vacuum-packed); 400 ml poultry broth; 800 g mostly waxy potatoes; 1 tbsp sour cream; 1 egg; 1 tbsp semolina; vegetable oil (for frying); paprika powder; 1 tsp liquid honey; fresh oregano sprig (for garnish)

820 kcal · 30 min · 4 servings

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Ingredients

2 chicken (approx. 1.2 kg each)
1 bunch fresh oregano
4 tbsp vegetable oil
salt
pepper (from the mill)
500 g tart apples
3 onions
2 tbsp ghee
600 g cooked chestnuts (vacuum-packed)
400 ml poultry broth
800 g mostly waxy potatoes
1 tbsp sour cream
1 egg
1 tbsp semolina
vegetable oil (for frying)
paprika powder
1 tsp liquid honey
fresh oregano sprig (for garnish)

Instructions

1. Preheat the oven to 180 degrees Celsius with fan (convection).
2. Wash the chicken thoroughly and pat it dry with kitchen paper.
3. Wash the oregano and carefully pluck the leaves from the stems.
4. Gently loosen the skin at the neck area of the chicken from the meat.
5. Slide the oregano leaves under the loosened skin.
6. Press the skin back firmly against the meat.
7. Brush the entire outside of the chicken with the vegetable oil.
8. Season the chicken generously with salt and pepper.
9. Wash the apples, quarter them, and remove the core.
10. Cut the apple quarters into small wedges.
11. Peel the onions and cut them into wedges as well.
12. Heat the ghee (clarified butter) in a large casserole dish.
13. Add the onion wedges to the casserole and sauté them briefly.
14. Wash the potatoes and peel them.
15. Grate the potatoes finely into strips using a grater.
16. Pour off the liquid that has escaped from the potatoes.
17. Mix the drained potatoes immediately with the sour cream.
18. Stir the egg and semolina into the potato mixture.
19. Season the mixture with salt and pepper.
20. If the mixture is too wet, add a little more semolina.
21. Heat plenty of oil in a non-stick frying pan.
22. Fry the potato pancakes in batches, browning each side for about 4 minutes.
23. After 50 minutes of roasting time, increase the oven temperature to 200 degrees.
24. Brush the chicken with the liquid honey.
25. Sprinkle paprika powder over the chicken if desired.
26. Roast the chicken for another 10 minutes to finish.

Nutrition per serving

kcal: 820
Protein: 42 g · Fett/Fat: 38 g · Carbs: 78 g