Chicken with savoy cabbage and chestnut vegetables

Ingredients for 4 servings:

• 1 large chicken, about 1.5 kg
• 1 savoy cabbage, about 800 g
• 100 g bacon, thinly sliced
• 2 onions
• 4 tbsp oil
• 1 can of chestnuts
• 300 ml chicken broth
• 700 g potatoes, waxy
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Wash the chicken, pat dry, and cut into 8 portions. Rub with salt and pepper. Wash the savoy cabbage and remove the outer leaves. Quarter it, remove the stalk, and cut the cabbage crosswise into 3-4 cm wide strips. Dice the bacon, peel the onion, and dice it too. Heat the oil in a roasting pan, fry the bacon, add the diced onion, and fry until golden brown. Add the savoy cabbage and chicken pieces to the roasting pan and lightly coat in the bacon fat. Drain the chestnuts and mix in. Pour the stock over the side. Place the roasting pan in the oven and preheat it to 225 degrees Celsius. Cook everything for about 45 minutes. Peel the potatoes and cook in a little salted water for about 20 minutes until tender. Drain and serve with the chicken pieces and savoy cabbage.