Chicken with tomato sauce
5 servings
60 minutes
Chicken with tomato sauce is a dish of Georgian cuisine that combines tender poultry meat and a rich, spicy sauce. Georgian cuisine is famous for its intense flavors, and this recipe is a vivid example. The light acidity of tomatoes, the spice of red pepper, and the tenderness of baked chicken create a harmonious ensemble of tastes. The dish is perfect for family dinners or festive gatherings, and its aroma fills the home with warmth and coziness. Served hot and garnished with fresh parsley, it adds freshness and an extra note of flavor. It pairs especially well with lavash or Georgian bread — shoti. Simple to prepare yet delightful in taste, it will be a worthy decoration for any table.
1
Peel the onion, slice it into thin half-rings and fry in 20 grams of butter. Add sifted flour, tomato sauce, broth, salt, pepper and keep on the heat for about five minutes, stirring constantly.
- Onion: 60 g
- Butter: 30 g
- Wheat flour: 10 g
- Hot tomato sauce: 50 g
- Chicken broth: 100 ml
- Salt: to taste
- Ground red pepper: to taste
2
Cut the chicken body in half along the spine. Grease with the remaining butter and place on a baking sheet.
- Poussin (young chicken): 600 g
- Butter: 30 g
3
Roast the bird in the oven until a golden crust forms, then pour sauce over it and simmer for 20 minutes.
- Hot tomato sauce: 50 g
4
Garnish the cooked chicken with parsley sprigs and serve it on the table.
- Parsley: 10 g
