Chicken on Hungarian Cabbage and Barefoot

Last Updated on December 7, 2024

The great taste of chicken baked on spicy cabbage in combination with bosáky, i.e. potato dumplings, is a wonderful menu that will delight all lovers of good Czech cuisine.

Ingredients:

Rule for 4 servings: 4 pcs chicken quarters 4 pcs garlic strips 2 pcs spicy pepper sausage links 2 pcs onions 1 pc apple 500 g of sauerkraut 50-80 g of bacon 4 teaspoons of caster sugar 3-4 teaspoons of cinnamon 1-2 teaspoons sweet ground pepper water to baste + salt For barefoot: 450 g cheese potatoes 300 g of boiled potatoes 3 heaped tablespoons breadcrumbs 3 tablespoons of salt 3 tablespoons coarse flour 2 teaspoons cooking water salt 2 tsp

td>dough salt

1 piece of egg

/tr>

water

Procedure:

1. Heat the lard in a saucepan, add the diced onion, sugar and let it caramelise a little, add the cabbage, the diced apple stripped of its core and the sliced sausage, add salt to taste, sweeten if necessary
2. On top of the cabbage, put the sliced sausage and halved or sliced onion
3. Salt the chicken quarters, rub them with rubbed garlic and paprika, put them in a baking dish and lay around the sliced bacon
4. Slightly cover with water, cover and bake at 200 °C for about 40 minutes, then uncover and bake for another 30 minutes to get a golden and crispy crust
5. Serve the baked chicken with cabbage and hairy dumplings.

Preparation of bosak:
1. Boil the peeled potatoes in salted water until tender and let them cool down
2. Peel the raw potatoes, grate them on a fine grater and squeeze out the excess liquid in your hands
3. Finely grate the cooked potatoes as well
4. Put both potatoes on a roll, make a dent in the middle, beat the egg, add salt, breadcrumbs, solamyl and flour, first with a cutlery knife and then with your hands quickly work the dough, from which you cut out pieces with a spoon and form round dumplings in your hands
5.

Note:

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