Chicken in Guglhupf
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken (approx. .2 kg)
- 1 tuber fennel
- 1 eggplant (s)
- 1 onion (s)
- 3 bell peppers, red, yellow, green
- 3 clove (s) garlic
- 1 tablespoon thyme, fresh (alternatively dried)
- 2 tablespoon olive oil
- 1 pinch (s) salt
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Wash the chicken, dissolve the fat inside. Season inside with salt, pepper and thyme.
- Brush a ring cake tin with olive oil and seal the small opening in the middle with aluminum foil so that no liquid can escape downwards. Place the chicken upright in the ring cake tin, legs facing down.
- Wash and clean the vegetables and cut into pieces approx. 3 cm in size. Mix all ingredients with a tablespoon of olive oil and thyme, pepper and salt and fill up the remaining space in the Gugelhupf with the vegetables.
- The remaining vegetables, which can no longer be accommodated in the Gugelhupf, can later be processed into a delicious dish.
- Place the mold in the preheated oven at 180 ° C for 1 hour. After 30 minutes, turn the vegetables gently and then put them back in the oven for the rest of the cooking time.
- Serve the chicken at the table in a bundt cake, pour the vegetables straight from the tin onto the plate.
- Long grain or wild rice and a very strong red wine are recommended as a side dish.
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