Summary

Ingredients

• 8 chicken drumstick (s)
• 250 g celeriac
• 4 onion (s)
• 2 cloves garlic)
• 500 g white cabbae
• 3 tablespoon oil
• salt and pepper
• 3 tablespoon tomato paste
• 2 tablespoon flour
• 2 bottles beer (Guiness)
• 400 ml chicken stock
• 500 g potato (s)
• 2 apples

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Instructions

1. Wash the chicken drumsticks and pat dry. Also marinate if necessary.
2. Peel, wash and dice the celery. Peel and dice onions and garlic. Clean the cabbage, cut from the stalk. Wash the cabbage and cut into small pieces.
3. Heat 2 tablespoons of oil in a large roasting pan. Fry the chicken all over, season with salt and pepper, remove and set aside. Fry the onions, garlic, celery and cabbage in the frying fat, briefly toast the tomato paste. Season with salt and pepper, add 1 - 2 tablespoons of oil to the roasting pan, dust with flour, sweat.
4. Pour in the beer and bouillon, bring to the boil, add the chicken pieces. Season with salt and pepper and cook covered for 60 minutes over medium heat.
5. Peel, wash and dice the potatoes. Quarter the apples, remove the core and quarter the pulp. Place the potatoes in the roaster approx. 25 - 30 minutes before the end of the cooking time.
6. If necessary, you can separate the meat from the bone at this point and put it back in the roaster.
7. Place the apples in the roasting pan about 10 minutes before the end of the cooking time and braise them.