Roasted Chicken with Potato Salad

Ingredients

• 800 g waxy potatoes
• Salt
• 1 onion
• 150 ml meat broth
• 5 tbsp wine vinegar
• 1 tsp sharp mustard
• 4 tbsp Vegetable oil
• 2 tbsp chopped chives
• pepper (ground)
• 1 chicken (ready to cook, about 1.2 kg)
• 2 Eggs
• 1 pinch paprika powder
• 50 g flour
• 100 g breadcrumbs
• fat for frying

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 25 minutes until cooked; drain, let steam off, peel, and slice. Peel and finely dice the onion.

2. 2.

   Bring the broth and vinegar to a boil, add the onions, salt, pepper, and mustard, then pour over the potato slices. Let steep for about 15 minutes, then stir in the oil, mix in the chives, and season to taste.

3. 3.

   Wash the chicken, pat dry, cut into eight pieces, and remove the skin. Whisk together the eggs, salt, pepper, and paprika. Spread the flour, egg mixture, and breadcrumbs onto separate plates.

4. 4.

   Coat each chicken piece first in flour, then in egg, and finally in breadcrumbs. Fry portions in hot fat for 10–12 minutes until golden brown. Drain on paper towels. Plate with the potato salad and serve immediately.