Ingredients portion 4
Olive oil 50 ml
Dried basil 1 teaspoon
Dried coriander 1 teaspoon
Ground black pepper ½ teaspoon
Sea salt ¾ teaspoon
Red dry wine 150ml
Garlic 1 clove
Sour cream 100 g
Cooking instructions 50 minutes
1 Take small fresh chickens.
2 Make an incision along the middle of the breast.
3 Flatten the carcass skin-side up and beat with a meat mallet to give it a flat shape. This will make the meat softer and ensure that it adheres firmly to the pan for even roasting.
4 Prepare the marinade. Marinade recipes vary widely, this marinade is based on wine and herbs – just mix all the ingredients well.
5 Put the chickens in a bag, cover with the marinade and leave for 1 to 2 hours.
6 Heat a frying pan, add a little oil and place the chicken skin-side down. Put a plate on top and press down with a weight, such as a pot of water. Cook on a low heat for 15 minutes.
7 When the skin is golden, turn the bird over and roast on the other side for another 10-15 minutes. Most importantly, do not make the heat too high and do not forget the weight.
8 For the sauce, grind the garlic and sea salt in a mortar, add the sour cream and stir.