Chicken with Chestnut Apple Vegetables and Potato Puffballs

Ingredients

• 2 chicken (about 1.2 kg)
• 1 bunch fresh oregano
• 4 tbsp plant oil
• Salt
• black pepper (freshly ground)
• 500 g tart apples
• 3 onions
• 2 tbsp clarified butter
• 600 g cooked chestnuts (vacuum packed)
• 400 ml Poultry broth
• 800 g mostly waxy potatoes
• 1 tbsp sour cream
• 1 egg
• 1 tbsp semolina
• plant oil (for frying)
• paprika powder
• 1 tsp liquid honey
• fresh oregano sprig (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Wash and pat dry the chicken. Rinse the oregano, remove leaves from stems. Gently loosen the skin from the head side, slide oregano leaflets underneath, then reapply the skin. Brush the chicken with plant oil and season with salt and pepper. Wash the apples, quarter them and core. Slice into small strips. Peel and slice onions similarly. Heat clarified butter in a roasting pan, add onions and sauté briefly. Add apples and cook for a moment. Place the chicken, add chestnuts, pour in broth, transfer to the preheated oven and roast about 50 minutes. Baste with pan juices midway and add more broth if needed.

2. 2.

   Meanwhile, wash, peel and grate potatoes into fine sticks. Drain the juice and immediately mix with sour cream. Stir in egg and semolina, season with salt and pepper, adding extra semolina if desired. Heat ample oil in a non-stick skillet and fry potato patties in batches, about 4 minutes per side until golden brown. After 50 minutes, raise oven to 200°C, brush chicken with liquid honey, sprinkle paprika as desired, and bake another 10 minutes. Serve the chicken with vegetables, fresh oregano sprigs, and potato puffballs together.