Braised Chicken, Bacon and Savoy Cabbage with Chestnuts and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
- Ingredients
- 1 large chicken (about 1.5 kg)
- salt
- peppers (freshly ground)
- 1 Savoy cabbage (800 grams)
- 100 grams Bacon (cut into small cubes)
- 2 onions
- 4 Tbsps vegetable oil
- 1 can peeled Chestnuts
- 300 milliliters Chicken broth
- 700 grams young potatoes
Preparation steps
1.
Rinse chicken, pat dry and cut into 8 serving pieces. Season with salt and pepper.
2.
Rinse cabbage, remove outer leaves. Cut cabbage in half, remove stalk and cut into wedges about 3-4 cm wide (approximately 1-1,5 inches).
3.
Peel onions and chop finely. Heat oil in a large roasting pan, cook bacon pieces, add onions and continue cooking until onions become translucent.
4.
Add cabbage and chicken pieces to the roasting pan. Mix well. Drain chestnuts and add to chicken. Pour in broth.
5.
Place roasting pan into oven. Heat oven to 225°C (approximately 425°F) and cook for about 45 minutes.
6.
Peel potatoes and cook in salted water for about 25 minutes or until ready. Drain potatoes. Arrange chicken pieces with all the vegetables on plates. Serve.
