Flat chicken with vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Halve the chicken lengthwise, wash thoroughly and pat dry. Mix 2 tablespoons of oil, some salt, pepper and sweet paprika. Place the chicken halves with the skin side facing upwards on the fat pan of the oven and brush with the seasoning oil. Peel and wash the carrots and cut them roughly into pieces. Scrub the potatoes, drain and cut in half.

2. 2

   Wash the garlic. Wash sage as well, shake dry and pluck off the leaves except for a stalk for garnishing. Peel the onion. Cut the bacon into rough strips. Heat 3-4 tablespoons of oil in a large pan and fry the bacon lightly in it. Add the onion, fry briefly and deglaze with Noilly Prat. Pour in the broth, add sage, garlic cloves, potatoes and carrots and turn in. Season with salt and pepper and spread everything around the chicken halves. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 - 1 1/4 hours. In the meantime, clean and wash the beans, cover and cook in salted water with a little boiling water for about 15 minutes.

3. 3

   Pour in the broth, add sage, garlic cloves, potatoes and carrots and turn in. Season with salt and pepper and spread everything around the chicken halves. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 - 1 1/4 hours. In the meantime, clean and wash the beans, cover and cook in salted water with a little boiling water for about 15 minutes. Drain the beans and let them drain. Arrange the finished chicken with the braised vegetables and green beans on a large, deep plate. Garnish with sage

Nutrition Facts

KCAL
1000 kcal

CARBS
42 g

FATS
60 g

PROTEINS
66 g