Chicken in the Römertopf

Ingredients

• 1 chicken (about 1.2 kg, pre-cooked)
• Salt
• black pepper (ground freshly)
• 200 g fresh chestnuts
• 1 stalk leeks
• 450 g Boskop apples
• 300 g sauerkraut
• 1 tsp ground cloves
• 700 g potatoes
• 100 ml chicken broth
• 4 tbsp apple mustard
• 1 cup apple juice

Instructions

1. 1.

   Soak the Römertopf in water.

2. 2.

   Score the chestnuts crosswise and roast them in a preheated oven at 220°C for about 20 minutes until the shells crack. Remove, let cool slightly, peel, and roughly chop.

3. 3.

   Trim, wash, and slice the leeks into thin rings.

4. 4.

   Peel the apples, quarter them, remove cores, and cut into wedges.

5. 5.

   Mix chestnuts, leeks, apple wedges, and sauerkraut; season with salt, pepper, and cloves. Stuff the chicken with this mixture and secure with a few wooden skewers.

6. 6.

   Peel the potatoes, cut into pieces, mix with remaining vegetables, and place in the pot. Stir the broth with 2 tbsp apple mustard and pour over the contents. Place the chicken on top, cover, and bake in a preheated oven at 200°C for about 50 minutes.

7. 7.

   Stir apple juice with the remaining apple mustard, brush over the chicken, and leave uncovered for about 15 minutes to brown. Remove and serve directly from the Römertopf.