A whole chicken fried in small pieces
This recipe is very simple, only the searing takes a bit. But it's worth it!
You do not need much
- 1 nice thick roast chicken, I bring it to the market at the poultry stall
- Olive oil, 50 g butter
- Salt and pepper, paprika, herbs of Provence, dried
- 50 g of flour
- 1 pan, coated
- 1 roasting pan with lid that can be put in the oven - so that the handles do not melt
That's how it's done
I assume that the chicken is exempt. It is washed and dried.
Either halve the chicken first with a sharp knife or a poultry shears, then separate wings and clubs.
Now divide the pieces into portion pieces. Cut the clubs at the joint.
If you are lucky, the poultry trader cuts the chicken into beautiful pieces at the market.
Just say "I have to have such a great sharp knife too, it's so quick with you, it would be nice if you could help me cut the chicken!"
Maybe you think: why not chop chicken breast fillets right away? Because it just tastes different on the bone, and I think it tastes better.
preparation
- The chicken pieces are peppered, salted and dusted with flour and paprika.
- Now in the pan, heat the oil with the butter and gradually roast the chicken pieces. The heat must not be too high to make it brown, but not black.
- The browned pieces come in the Brattopf. Once all chicken pieces have been made, pour a cup of water into the frying pan and boil everything up. If it is stuck to the bottom of the pan, start scratching.
- Add a teaspoon of Provencal herbs.
- This liquid is now poured over the chicken pieces, the lid is closed. If you do not have a fireproof lid, you can also take a piece of aluminum foil, then press firmly on the edge.
- Now the pot comes for 1 hour at 200 degrees in the preheated oven.
All you need is a nice crisp bread and a few tomatoes, cucumber slices or olives.
