Chicken in egg and potato batter
5 servings
80 minutes
Chicken in egg-potato batter is a delightful dish of European cuisine that combines the tenderness of stewed meat with a crispy golden crust. The history of the dish traces back to traditional methods of preparing chicken, where the batter serves not only to impart a unique flavor but also to retain juiciness. The combination of tender chicken, aromatic spices, and airy potato dough creates a harmony of flavors: warm notes of cinnamon and cumin are highlighted by the light acidity of lemon sauce. The chicken turns out rich and juicy, while the pancakes made from leftover batter are an excellent addition. This dish is perfect for a cozy family dinner or festive gathering, where each bite delivers true gastronomic pleasure.
1
Place the whole chicken or cut into portions in the roasting pan.
- Chicken: 2 g
2
Add 50 grams of butter, grated onion, a cinnamon stick, saffron, 3 tablespoons of water, black pepper, peeled potatoes, and salt to the chicken. Simmer everything covered over medium heat, occasionally turning the chicken.
- Butter: 150 g
- Onion: 2 pieces
- Cinnamon sticks: 1 piece
- Saffron: 0.5 teaspoon
- Ground black pepper: 1 teaspoon
- Potato: 4 pieces
- Salt: to taste
3
After the potatoes are fully cooked, they need to be removed and mashed.
- Potato: 4 pieces
4
Add eggs, parsley, ground cinnamon, cumin, sweet ground pepper, and salt to the mashed potatoes. Mix everything well.
- Chicken egg: 8 pieces
- Parsley: 20 g
- Ground cinnamon: 0.5 teaspoon
- Caraway: 0.5 teaspoon
- Ground red pepper: 0.5 teaspoon
- Salt: to taste
5
Dip the cooked chicken in batter and fry it in a mixture of butter and vegetable oil. Make pancakes from the remaining batter.
- Butter: 150 g
- Vegetable oil: 150 ml
6
Add parsley and lemon juice to the broth where the chicken was stewed. Bring the sauce to a boil. You can thicken it with butter.
- Parsley: 20 g
- Lemon juice: 0.5 glass
- Butter: 150 g
7
Place the fried chicken in the center of the plate, arrange the pancakes around it, and drizzle with sauce on top.
- Chicken: 2 g
