Chicken pot with Guinness

Name: Chicken pot with Guinness
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.5 kg); 250 g Celeriac; 4 Onions; 2 Garlic cloves; 500 g White cabbage; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 2 (each 0.33 l) Bottles of Guinness; 400 ml Chicken bouillon; 750 g Potatoes; 2 little red apples

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.5 kg)
250 g Celeriac
4 Onions
2 Garlic cloves
500 g White cabbage
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
2 (each 0.33 l) Bottles of Guinness
400 ml Chicken bouillon
750 g Potatoes
2 little red apples

Directions

1
Wash the chicken, dab dry and cut into 8 parts (2 wings, 2 upper legs, 2 lower legs, 2 breast halves).
2
Peel, wash and chop the celery. Peel and chop onions and garlic. Clean cabbage, cut from the stalk. Wash cabbage and cut into small pieces.
3
Heat 2 tablespoons of oil in a large frying pan. Brown the chicken parts all around, season with salt and pepper, remove and put aside. Sauté onions, garlic, celery and cabbage in the frying fat, briefly fry tomato paste as well. Season with salt and pepper, put 1-2 tablespoons of oil in the roasting pan, dust with flour and sauté. Pour on beer and stock, bring to the boil, add chicken parts. Season with salt and pepper and braise covered for 45-50 minutes at medium heat.
4
Peel, wash and chop the potatoes. Quarter apples, cut out the core, quarter the flesh. Put the potatoes into the roasting pan about 30 minutes, apples about 10 minutes before the end of the cooking time and braise. Sprinkle chicken parts that are not covered by liquid with frying stock in between.