Chicken with vegetable noodles and juniper sauce
6 servings
100 minutes
Chicken with vegetable noodles and juniper sauce is a culinary masterpiece with an Eastern character. Pan-Asian cuisine is renowned for its harmony of flavors, and this recipe is a vivid testament to that. Tender chicken meat infused with the aromas of oregano and mint gains a rich flavor after baking. It is complemented by vegetables that are light and crispy due to quick frying in sesame oil. However, the main highlight of the dish is the juniper sauce. Juniper berries give it sharpness and depth, while red wine reveals its rich notes. This sauce beautifully enhances the meat, making the dish's flavor rich and refined. Served in portions, this chicken becomes a true gastronomic event suitable for both an everyday dinner and a special occasion.
1
To remove the chicken's skeleton, first cut out the backbone with a sharp knife, flatten the bird on a board, and carefully trim the meat under the bones with a thin sharp knife to remove the entire skeleton. It's not difficult, don't be afraid to cut the meat unevenly, it will still bake in the roulade. You can also remove the bone from the thigh — the rule is the same: cut along the bone with a sharp knife, carefully separating it from the meat.
- Chicken: 1.7 kg
2
Salt and pepper the inside of the chicken, sprinkle with mint and oregano, fold the edges of the meat to make it look like a whole bird again. Tie it with cooking twine, brush with a mixture of olive oil and soy sauce, sprinkle with pepper and place in the refrigerator for fifteen minutes, then send it to an oven preheated to 180 degrees for about an hour.
- Chicken: 1.7 kg
- Salt: to taste
- Ground black pepper: to taste
- Dried mint: 1 tablespoon
- Dried oregano: 1 tablespoon
- Olive oil: 50 ml
- Soy sauce: 50 ml
3
Chop the extracted bones, fry them in vegetable oil in a deep skillet until browned, then pour in wine, reduce it by half, add half a liter of water, juniper berries, and simmer for another thirty minutes on low heat. Strain, place the broth on the fire, and reduce it to a sufficiently thick sauce.
- Chicken: 1.7 kg
- Vegetable oil: 20 ml
- Red wine: 100 ml
- Juniper berries: 1 tablespoon
4
Cut all vegetables into thin strips and lightly sauté them in a slightly heated pan with sesame oil until they become soft but do not lose their texture and color.
- Zucchini: 1 piece
- Carrot: 1 piece
- Celery stalk: 1 piece
- Cucumbers: 1 piece
- Green onion feathers: 3 pieces
- Leek: 0.3 stem
- Sesame oil: 20 ml
5
Cut the chicken into portions, removing the strings beforehand, and serve with sauce and vegetables.
- Chicken: 1.7 kg