🍽️ Oven-Braised Chicken with Winter Vegetables

Name: Oven-Braised Chicken with Winter Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g firm-boiling potatoes; 500 g Brussels sprouts; 1 kg chicken parts (e.g. drumsticks, breast with skin); salt; pepper (from the mill); 1 tbsp rapeseed oil; 200 ml poultry stock; 350 g leaf spinach; 2 small apples; 0.5 bunch young leek; 0.5 handful herbs (e.g. rosemary, thyme, oregano); 80 ml dry white wine; 100 ml whipping cream

803 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

600 g firm-boiling potatoes
500 g Brussels sprouts
1 kg chicken parts (e.g. drumsticks, breast with skin)
salt
pepper (from the mill)
1 tbsp rapeseed oil
200 ml poultry stock
350 g leaf spinach
2 small apples
0.5 bunch young leek
0.5 handful herbs (e.g. rosemary, thyme, oregano)
80 ml dry white wine
100 ml whipping cream

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Peel the potatoes and cut them into small wedges.
3. Wash the Brussels sprouts, trim the hard stem at the bottom, and remove the outer leaves.
4. Wash the chicken meat and pat it dry with a kitchen towel.
5. Season the meat with salt and pepper.
6. Heat the oil in an ovenproof casserole dish with a lid.
7. Sear the meat for 1 to 2 minutes over high heat.
8. Add the potatoes and Brussels sprouts to the casserole and fry them briefly.
9. Deglaze the mixture with the broth.
10. Close the lid of the casserole dish.
11. Place the casserole in the oven and braise the dish for about 30 minutes.
12. Wash the apples and cut them into wedges.
13. Wash the leek, clean it, and chop it finely.
14. Rinse the herbs briefly and shake them dry.
15. Take the casserole dish out of the oven.
16. Add the apple wedges, leek, and herbs to the casserole and mix everything together.
17. Pour in the white wine and cream.
18. Open the lid of the casserole dish.
19. Place the casserole back in the oven and cook the dish for another 20 minutes.
20. Wash the spinach, remove any unwanted leaves, and let it drain.
21. Chop the spinach leaves roughly.
22. Bring salted water to a boil.
23. Blanch the spinach for 1 to 2 minutes in the boiling water (cook briefly).
24. Drain the spinach and let it drain well.
25. Remove the casserole dish from the oven.
26. Mix the drained spinach with the finished chicken.

Nutrition per serving

kcal: 803
Protein: 65 g · Fett/Fat: 38 g · Carbs: 45 g