A delicious dish with an Italian side dish. Fine sauces add spice. All guests and family members will appreciate the dish.
Pick your recipe
You will need
- - 2 kg of chicken
- For marinade:
- - 500 ml of water
- - 1 tbsp sugar
- - 3 tbsp salt
- - 50 ml of white balsamic wine vinegar
- - 4-5 pcs of bay leaf
- - 10 pcs black pepper peas
- - 500 ml of sparkling mineral water
- - 2 tbsp vegetable oil
- For garlic sauce:
- - 1 head of garlic
- - 50 ml of olive oil
- - juice of 1 lemon
- - 50 ml of cold boiled water
- - a bunch of fresh parsley
- - salt, black pepper to taste
- For foam:
- - 300 g of foam paste
- - 480 ml of milk
- - 4 tbsp flour
- - 60 g butter
- - 200 ml of 10% cream
- - 1 tsp mustard powder
- - 1 tsp salt
- - 1 tsp black pepper
- - 250 g of hard cheese
Instruction manual
1
Take marinade. To do this, pour water into a saucepan, sprinkle with salt, sugar, pour vinegar, put a bay leaf and pepper. Bring to a boil, and then cool completely. Pour in mineral water, mix everything. Rinse the chicken, gently divide in half and place in the marinade. Press the chicken so that it is completely immersed in the marinade. Place the pan in the refrigerator for 12 hours.
2
Put the pickled chicken in a baking dish, pour a small amount of marinade and vegetable oil. Cover the chicken and put in the oven for 20 minutes at a temperature of 200 degrees. Remove the lid and bake for another 20 minutes. Make a garlic sauce, squeeze the garlic, add vegetable oil, salt, lemon juice, pepper, water, parsley to it, mix everything and let it brew. Remove your chicken from the oven and grease liberally with the sauce.
3
Make a foam. Boil the pasta. While it is boiling, make the sauce. Mix milk, flour and butter together. Put on the stove and, warming over medium heat, without stopping stirring, bring to a boil, and cook for another 5 minutes. Put the foam in the sauce, mix and warm everything. Serve with your chicken. Bon Appetit.