Chicken in autumn

Ingredients for 4 servings:

• 1 chicken, approx. 1.5 kg, fresh, good quality
• 1 tbsp turmeric powder
• 1 tbsp paprika powder, sweet
• 250 ml chicken broth
• 1 shallot(s), quartered
• 1 garlic clove(s), quartered
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• 250 g Hokkaido pumpkin(s), cut into wedges of approx. 1 cm wide and 10 cm long
• 1 large apple (Boskoop), with peel, cut into wedges, approx. 1 cm wide
• 400 g potatoes, cut into wedges of about 1 cm width
• 250 g broccoli florets, with a 3 – 4 cm long stem
• salt and pepper
• 3 tbsp olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Divide the chicken: Break the legs at the joint and cut them off, also cut off the wings in the same way. Then cut out the back and remove the protruding rump. Halve the breast and remove both pieces with the bones, then halve each half crosswise again if desired. Trim off any excess skin. Brown all the pieces one after the other on both sides in 1-2 tablespoons of olive oil, season with salt and pepper, rub with turmeric and paprika, and fry briefly again to create a brown crust. Place all pieces, except the breasts, in a shallow, larger ovenproof dish. Season with broth (there is a recipe in the database), pour in the broth, and mix in the shallot and garlic pieces with the rosemary and thyme. Place in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit). Brown the prepared potatoes and pumpkin wedges in the remaining oil for 3 minutes on all sides. After 10 minutes, add them to the chicken and ensure they are lightly coated with broth, then return the dish to the oven. Blanch the broccoli for 2-3 minutes so that only the stalk is in the boiling water, then rinse with cold water and set aside. After 30 minutes, add the breasts and broccoli to the ovenproof dish. These parts should also be partially covered with broth. Return the dish to the oven for 10 minutes. Now place the apple slices on top of everything, making sure they are not submerged in the broth, and return the dish to the oven for another 10 minutes. Cook the legs, wings, and back for 50 minutes, and the breasts for 20 minutes. This cooking time is based on a whole, cut-up chicken. This also makes it much easier to trace the origin of the animal. Already trimmed breasts or legs are generally of inferior quality, often containing chemical or organic additives that I don’t want.