Butter Chicken, Potato, Apple Compote

Chicken baked in the oven until tender and crispy, served with boiled potatoes and fruit compote.

Ingredients:

1.3 kg of chilled chicken 100 g butter 2 tbsp Golden Chicken seasoning 2 tbsp oil water for basting For potatoes: 500 g of potatoes 1.5 l water 1 tsp cumin 1 tsp salt butter to coat potatoes Other: apple compote or other favorite

Procedure:

1. Cut the chicken in half, drizzle with oil, sprinkle with spices and massage nicely into the chicken
2. Put in a baking dish, add half of the butter and let it sit for 2 hours
3. Bake in the oven at 200 °C, after half an hour, baste with a little water and bake covered for about 1 hour, basting with the fat during baking and adding water as needed, but not too much, just right
4. After an hour of baking, uncover, reduce the temperature to 180 °C and let it turn golden brown, now baste with the fat more often
5. Serve the individual portions of chicken with boiled buttered potatoes and apple compote.

Potato preparation:
1. Wash, peel and cut the potatoes into larger cubes, rinse them thoroughly again, then drain thoroughly
2. Put the drained potatoes into a pot and pour cold water over them
3. Salt the water, season with cumin and boil for about 15 minutes until the potatoes are soft, then drain and leave to drain.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová

Potato