Fried chicken with garlic sauce and penne in cheese and cream sauce
8 servings
90 minutes
Fried chicken with garlic sauce and penne in cheese-cream sauce is a true delight for gourmets. The recipe combines crispy, aromatic chicken enriched with flavor from the marinade with tender pasta enveloped in velvety cheese-cream sauce. The garlic sauce adds a zesty freshness to the dish, harmoniously complementing the juiciness of the meat. This recipe draws inspiration from traditional Russian cuisine while incorporating elements of European gastronomy. The dish's hallmark is the balanced combination of textures: the crispy crust of the chicken, the tenderness of the pasta, and the creamy softness of the sauce. It is perfect for a cozy family dinner or a festive feast. Serve with a glass of white wine to highlight the depth of flavor nuances.
1
Marinade: pour water into a pot, add salt, sugar, vinegar, bay leaf, and peppercorns. Bring to a boil, remove from heat and let cool completely. Add mineral water and mix.
- Water: 50 ml
- Salt: 3 tablespoons
- Sugar: 1 tablespoon
- White balsamic vinegar: 50 ml
- Bay leaf: 5 piece
- Black peppercorns: 10 pieces
- Sparkling mineral water: 500 ml
2
Wash the chicken, split it in half along the backbone, and place it in the cooled marinade. Put a plate on top of the chicken to ensure it is fully submerged in the marinade. Store the pot with the marinade in the refrigerator for 10-12 hours (I usually leave it overnight).
- Chicken: 1.8 kg
- Water: 50 ml
3
Place the marinated chicken in a baking dish, pour 2-3 tablespoons of marinade and 2 tablespoons of vegetable oil into the dish. Cover the chicken with a lid or foil and bake in a preheated oven at 200 degrees for 20 minutes. Then remove the lid (foil) and bake for another 20-25 minutes.
- Chicken: 1.8 kg
- Vegetable oil: 50 ml
4
While the chicken is baking, we prepare the garlic sauce. Squeeze garlic into a bowl, add oil, lemon juice, water, salt, pepper, chopped parsley, mix and let it steep. Remove the chicken from the oven and generously coat it with the garlic sauce.
- Garlic: 1 head
- Olive oil: 50 ml
- Lemon: 1 piece
- Water: 50 ml
- Salt: 3 tablespoons
- Black peppercorns: 10 pieces
- Parsley: 1 bunch
5
Boil the pasta according to the package instructions and drain the water. While the pasta is cooking, let's prepare the sauce. In a large saucepan (with high sides), mix milk, flour, and butter. Heat over medium heat, stirring constantly, until the butter is completely melted. Add cream, mustard, salt, pepper, and grated cheese to the sauce. Mix everything and bring to a boil, stirring constantly (over medium heat). Cook for about five minutes or until thickened.
- Penne: 300 g
- Milk: 480 ml
- Wheat flour: 4 tablespoons
- Butter: 60 g
- Single cream 10% fat: 200 ml
- Mustard powder: 1 teaspoon
- Salt: 3 tablespoons
- Black peppercorns: 10 pieces
- Hard cheese: 250 g
6
Transfer the pasta to the sauce, mix it, and heat everything evenly. That's it! Serve with chicken! And wine! Don't forget the wine!))
- Penne: 300 g