Potatoes in mustard and chicken in mustard-sour cream sauce

Potatoes in mustard and chicken in mustard-sour cream sauce - the simplest recipe for a very tasty second course.

Ingredients

• Chicken (1300-1400 gr)
• Potatoes (1700-1800 gr)
• Carrots (800-900 gr)
• Onions (4 large onions)
• Apple (1 large, sweet variety, such as "Golden")
• Chili pepper (1 pod)
• thyme (small bunch)
• Salt (to taste)
• Olive oil (50-60 ml)
• Mustard (medium-spicy, 7-8 tablespoons)
• Lemon (juice of 1/3 small lemon)
• Mustard seeds (1.5-2 tablespoons)
• Paprika (3-4 tablespoons)
• Turmeric (1 tbsp.)
• Dried basil (2 tablespoons)
• Curry (2 tablespoons)
• Mustard (8-9 tablespoons)
• Sour cream (about 140-150 ml)
• Paprika (2 tablespoons)
• Dried garlic (1 tbsp.)
• Dried basil (2 tablespoons)
• Black ground pepper (to taste)

Directions

1. Let's prepare all the ingredients. We clean the vegetables, completely defrost the chicken, rinse and dry.
2. Cut the apple into slices and remove the core. We also cut the onion into slices, potatoes - into large pieces of arbitrary shape, carrots - into slightly smaller pieces, also of arbitrary shape.
3. Mix all the ingredients for the vegetable sauce and mix well.
4. Combine all chicken sauce ingredients and mix thoroughly.
5. Put potatoes, carrots and onions in a baking tray, add vegetable sauce and salt to taste and mix everything together thoroughly. This amount of ingredients is placed in a baking sheet, the dimensions of which are 39-39-5 cm.
6. Rub the chicken inside and out with salt to taste, and then coat with a part of the sauce (also inside and out). The sauce should go about two-thirds of the total. Place thyme sprigs, chopped apple and chili pepper inside the chicken.
7. Lay the chicken on top of the vegetables and sprinkle lightly with paprika. We put the baking sheet in a preheated oven to 180 degrees for about 100-110 minutes. Adjust the exact cooking time based on the characteristics of your oven, the size of the chicken and the total number of ingredients. In the process of baking, remove the baking sheet from the oven several times and lightly grease the chicken with the rest of the sauce, and gently mix the vegetables.
8. During the baking process, the sauce in the vegetables will mix with the juices of the chicken, as a result of which some very tasty broth sauce will stand out.
9. After the time has elapsed, we take the baking sheet out of the oven and give the finished dish a little "stand-rest".
10. Vegetables are saturated with all the juices and flavors and become very soft, literally melting in your mouth. It is very tasty to dip fresh bread into the resulting very fragrant and rich in taste sauce.
11. The meat turns out to be very, very tender and juicy: it itself moves away from the bones with a slight pressure of the fork.
12. Bon appetit!