Chicken American Style with Jerusalem Artichoke

For the Chicken American Style with Jerusalem Artichokes, first cut the chicken in half along the spine (not the breast side) with a good kitchen knife. Cut in half just enough so that you can fold it apart, but still keep it whole. Salt and pepper the outside and inside.

Chop the onion, carrots as well as the shallots into rough cubes.

Sauté the chicken on the skin side in olive oil, remove and briefly roast the vegetables in the roasting residue, also salt and pepper. Now place the chicken on the vegetables and put the roasting pan in the oven preheated to 180 °C for about 35 minutes.

In the meantime, peel the Jerusalem artichoke, halve lengthwise and cut into 1 cm thick slices. Chop the ginger finely.

Heat the oil in a wok or a large frying pan, stir-fry the Jerusalem artichokes, season with salt and add half of the chopped ginger and the honey.

Continue stirring and tossing until the Jerusalem artichoke is soft but still firm to the bite. Finally, mix in the remaining ginger, season again to taste.

Divide the chicken into portions, arrange some vegetables on the plates, put chicken pieces on top and pour gravy, arrange Jerusalem artichoke next to it and serve the chicken American style with Jerusalem artichoke.

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