Cider chicken from the Roman pot

Name: Cider chicken from the Roman pot
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 collar Carrots (about 500 g); 250 g Celery; 750 g small, waxy potatoes; 2 medium-sized onions; 2 sour apples (e.g. Boskop; approx. 350 g); 1 (1.2 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Thyme; 250 ml Chicken bouillon (instant); 250 ml Cider (sparkling cider)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 collar Carrots (about 500 g)
250 g Celery
750 g small, waxy potatoes
2 medium-sized onions
2 sour apples (e.g. Boskop; approx. 350 g)
1 (1.2 kg) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Thyme
250 ml Chicken bouillon (instant)
250 ml Cider (sparkling cider)

Directions

1
Soak a clay pot in cold water for about 15 minutes. In the meantime clean, peel and slice carrots diagonally. Clean and wash the celery and cut it diagonally into slices. Peel, wash and halve the potatoes.
2
Onions peel and quarter. Wash the thyme, dab dry and scrape the leaves off the stems. Mix carrots, celery, thyme, potatoes and onions. Season strongly with salt and pepper and distribute in the clay pot.
3
Wash the chicken, dab dry and season inside and out with salt and pepper. Place the chicken on the vegetable mixture. Pour in broth and cider. Cover the clay pot and put it on the grill in the cold oven.
4
Heat up the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) Fry chicken for approx. 1 1/4 hours. Turn vegetables 2-3 times in between. Wash apples, cut in half and possibly remove seeds. After approx. 45 minutes frying time mix apples into the vegetables.
5
After approx. 1 hour frying time, remove the lid from the clay pot and brown the chicken crispy for approx. 15 minutes. Take the chicken out and keep it warm for a short time. Season the vegetable-potato-mixture and stew stock again with salt and pepper.
6
Garnish with sprigs of thyme.