Chicken with chip crust

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the chicken in half, wash, dab dry and place in a fat pan with the cut surface facing down. Mix approx. 3 tablespoons of oil with salt and pepper and brush the chicken half with it. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 40 minutes. In the meantime peel, wash and slice the potatoes. Place in cold water. Wash and clean the tomatoes, cut into slices and remove seeds. Peel and roughly dice the onion. Crush the chips finely with a potato masher and mix with the eggs. If possible, immediately spread them on the chickens with a spoon and fry the chicken halves in 20-25 minutes. Finely dice the bacon and leave it crispy in a pan. Add the onions, fry briefly and remove from the pan. Heat the remaining oil in the pan and fry the drained potato wedges for 15-20 minutes, turning them until golden brown. Shortly before the end of the frying time, add the tomatoes and onion-bacon mixture and braise briefly. Season with salt, pepper and herbs from Provençe. Place on a large plate, arrange the chicken on top and serve garnished with fresh herbs

2. 2

   Plate: Konert Type of living

3. 3

   Plate: Lunéville

4. 4

   Glass: Schott Zwiesel

5. 5

   Scarf: Table Fashion

Nutrition Facts

KCAL
1270 kcal

CARBS
43 g

FATS
83 g

PROTEINS
87 g