Braised Chicken with Winter Vegetables

Ingredients

• 600 g waxy potatoes
• 500 g Brussels sprouts
• 1 kg chicken parts (e.g., drumstick, skin-on breast)
• Salt
• Pepper (freshly ground)
• 1 tbsp Rapeseed Oil
• 200 ml poultry stock
• 350 g fresh spinach leaves
• 2 small apples
• 0.5 stalk young leek
• 0.5 handful herbs (e.g., rosemary, thyme, oregano)
• 80 ml dry white wine
• 100 ml whipping cream

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Peel the potatoes and cut them into small wedges. Wash the Brussels sprouts, trim the stem and remove outer leaves. Rinse the chicken pieces, pat dry, salt and pepper. Heat oil in an ovenproof Dutch oven (with lid) and brown the meat for 1-2 minutes. Mix in the potatoes and Brussels sprouts, sauté briefly, then pour in stock and close the pot. Braise in the oven for about 30 minutes.

2. 2.

   Meanwhile wash the apples and cut them into wedges. Wash, trim and finely chop the leek. Rinse herbs and shake dry. Stir the apples, leek and herbs into the braised chicken. Add white wine and cream, then cook uncovered for another ~20 minutes.

3. 3.

   In the meantime wash, rinse and drain the spinach. Roughly chop the leaves and blanch in boiling salted water for 1-2 minutes. Drain, let dry well and fold into the finished braised chicken.