Chicken tabaka with potatoes

Chicken part: Whole chicken Cooking time: 1 h. 30 min. Portions: 6

Chicken tabaka - 1 pc.

Garlic - 1 head

Salt - 1 tsp.

Pepper - 1 tsp.

Vegetable oil - 2 tbsp.

Potatoes - 5-6 pcs.

Rosemary - 3-4 sprigs

Butter - 50 g







Cooking:

  1. Rinse and dry the chicken carcass with a paper towel, remove the lower part of the back, the ribs and the neck with kitchen scissors.
  2. Mix butter, salt, pepper and crushed garlic in a bowl, rub the chicken with this mixture and leave it under a heavy press for 30 minutes.
  3. At the same time, cut each potato into 8 slices. Fry the potatoes in butter until crisp and make them ready in the oven.
  4. Chop rosemary with a knife.
  5. Pour the ready-made potatoes into a bowl, add butter, salt, pepper, rosemary and mix thoroughly.
  6. Put the unfolded chicken inside down on the heated pan with a thick bottom, put the pan on the top and pour water into it (in order to make a press). Fry over low heat for 10-15 minutes, then turn the chicken to the other side and fry for another 10-15 minutes.
  7. Put the ready-made potatoes with rosemary on the dish and place chicken on top of it. Chicken juice will drain on the potatoes, and the chicken itself will maintain the temperature of the garnish
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