Braised chicken with potato-pumpkin puree and red cabbage salad

Name: Braised chicken with potato-pumpkin puree and red cabbage salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 Branches of rosemary; 2 Garlic cloves; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TEASPOONS coarse sea salt; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lemon; 6 TABLESPOONS Oil; 1 Vegetable Onion; 1 (approx. 1.8 kg) chicken rooster; 7-10 Tbsp Salt; 1 (approx. 900 g) small head red cabbage; 75 g Walnut kernels; 50 g Sugar; 5 TABLESPOONS White wine vinegar; 1 (approx. 900 g) Butternut Pumpkin; 750 g Potatoes; 60 g + 3 tablespoons butter; 1 coated Tsp Sweet peppers; 150 ml Milk; 7-10 Tbsp grated nutmeg; 4 Stem(s) Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

6 Branches of rosemary
2 Garlic cloves
7-10 Tbsp grated rind of 1 untreated lemon
2 TEASPOONS coarse sea salt
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lemon
6 TABLESPOONS Oil
1 Vegetable Onion
1 (approx. 1.8 kg) chicken rooster
7-10 Tbsp Salt
1 (approx. 900 g) small head red cabbage
75 g Walnut kernels
50 g Sugar
5 TABLESPOONS White wine vinegar
1 (approx. 900 g) Butternut Pumpkin
750 g Potatoes
60 g + 3 tablespoons butter
1 coated Tsp Sweet peppers
150 ml Milk
7-10 Tbsp grated nutmeg
4 Stem(s) Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary and shake dry. Set aside 2 sprigs, remove needles from the remaining rosemary and chop finely. Peel the garlic. Put the rosemary, lemon zest, sea salt and pepper in a mortar and crush everything finely. Stir in lemon juice and 2 tablespoons of oil. Peel and chop the onion
2
Wash chickens inside and outside, dab dry. Push the herb mixture under the skin on the breast and legs, distribute well. Rub chicken with salt on the inside and outside. Tie legs and wings together with kitchen string. Spread onion and remaining rosemary twigs in a roaster and place chicken on top. Cover and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour
3
Clean the cabbage, wash it, quarter it, cut out the stalk. Cut or slice the cabbage into fine strips. Mix cabbage and 1 teaspoon salt in a large bowl and knead well with your hands. Coarsely chop the walnuts. Caramelise the sugar in a pan. Turn the nuts in it. Deglaze with 100 ml hot water, bring to the boil. Mix in vinegar and 4 tbsp. oil, season with pepper. Let cool and pour over the red cabbage. Mix everything and let it stand
4
Halve the pumpkin and scrape out the seeds. Peel and chop the pumpkin. Wash, peel and chop the potatoes. Cover and cook both in boiling salted water for about 20 minutes. Melt 60 g butter, remove from heat and stir in the paprika. Take the chicken out of the oven and spread with half of the paprika butter. Increase the oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) and cook the chicken for about 30 minutes. After half the cooking time, brush with the remaining butter
5
Drain the potato-pumpkin mixture, let it evaporate briefly. Add 3 tablespoons butter and milk, crush everything coarsely. Season to taste with salt and nutmeg. Wash parsley, shake dry. Pluck off leaves and chop. Season salad again and sprinkle with parsley. Serve chicken with salad and mashed potatoes