Preparation time about 45 min:
Clean, peel, make potatoes, steam a little and cut into slices. Rinse the inside and outside of the chicken, dry the inside with crepe and season the inside with salt and pepper. Then fill with parsley leaves and tie the legs at the back. Peel and finely dice the onions. Cut chives into rolls, cut pickles and bacon into small cubes. Clean radishes.
Bring beef broth to a boil, add onions, vinegar, bacon, season with salt and pepper. Add mustard, chives, oil, pickles to the potatoes form and fold in, pour bacon marinade over, mix well and soak. Mix a little oil with paprika powder, salt and pepper. Place the chicken on a grill plate with a pan in the heated oven and cook briefly.
Brush with paprika oil and keep brushing until crispy golden brown. Bake pretzels until crispy. Cut chicken in half, remove parsley and arrange on a wooden board. Place potato salad in glass bowls and add pretzels and radishes.
794 Kcal – 33 g fat – 70 g egg white – 53 g carbohydrates – 4 Be nutrient quotient: 21
Our tip: Use bacon with a subtle smoky note!
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