Chicken with apple and cream, from the römertopf

Name: chicken with apple and cream, from the römertopf
Cook time: 45 min
Total time: 165 min
Yield: 4
Cuisine: Dutch
Ingredients: 250 g Chestnut mushroom dish 250 g; 1 Smith apple or other freshly sour apple; 1 leeks; 4 toe garlic; 8 chicken drumstick; 4 twig fresh thyme; 2 dried laurel leaves; 125 ml fresh cream; 2 el fresh celery

Mild chicken with chestnut mushrooms, sour apple, leek, garlic, thyme, laurel, chicken drumsticks, whipped cream and celery.

Ingredients

Kitchen Stuff

1 römertopf

Directions

Put the römertopf in a container of water so that it is completely underneath and let it stand for about 30 minutes. Rub the mushrooms with kitchen paper and cut the brown undersides of the stems.
Remove the apple core and cut it into slices. Cut the leek into rings and the garlic into slices. Remove the römertopf from the water, but do not dry it.
Spoon half of the mushrooms, apple, leek and garlic into the römertopf. Put the thyme and laurel on it. Sprinkle the chicken drumsticks with salt and pepper and put them in the römertopf.
Divide the rest of the mushrooms, the apple, the leek and the garlic. Pour the cream over the chicken and the vegetables into the römertopf, put the lid on and put the römertopf in the oven.
Only switch on the oven and heat it to 180 ° C. Leave the römer topf in the oven for 1 1/2 hours. Remove from the oven, cool slightly and sprinkle with the celery. Serve with mashed potatoes and a green salad.