Chicken with garlic sauce
4 servings
90 minutes
Chicken with garlic sauce is the embodiment of simplicity and sophistication in Italian cuisine. This recipe has roots in the traditions of Tuscan villages, where fresh ingredients and minimalism in preparation create dishes with incredible flavor. The golden crust achieved by pressing while frying retains the juiciness of the meat, while white pepper adds a refined spiciness. Serving with lemon highlights the flavor notes, and the aromatic garlic sauce mixed with dill and vegetable oil gives the dish a rich, tangy taste. This chicken is perfect for both family dinners and festive gatherings, impressing with its simplicity and richness of flavors.
1
We cut the chicken along the breastbone.
2
We lay it on the cutting board, cut the wings to the first joint, and clean the inside of the carcass from the entrails.
3
Carefully and evenly pound the whole chicken.
4
Rub with salt and white pepper on both sides (black pepper is not recommended as it will burn while frying).
- Salt: to taste
- Ground white pepper: to taste
5
Fry in a well-heated pan with vegetable oil, under a press weighing 3-5 kg (a special press lid or a heavy object placed on top). First, fry the back side until golden brown, then flip and fry the other side.
- Poussin (young chicken): 500 g
- Salt: to taste
- Ground white pepper: to taste
- Lemon: 1 piece
6
Served with a slice of lemon and aromatic garlic sauce (a mixture of vegetable oil, finely chopped dill, and pressed garlic)
- Dill: to taste
- Garlic: 4 cloves
