Pan-Fried Chicken with Garlic Sauce
Flattened chicken is marinated with garlic and thyme, cooked under a weight and served with a sauce made from the pan juices, sour cream and herbs. The recipe fits a low-carbohydrate menu and provides complete protein.
Ingredients: young chickens (1200 g), garlic (75 g), butter (60 g), olive oil (70 g), sour cream 30% (30 g), sunflower oil (45 g), hot chili pepper (15 g), fresh thyme (5 g), parsley (40 g), cilantro (40 g), table salt (5 g), black pepper (to taste), chicken broth (as needed).
Cleaned chicken halves with the breast split and the rib bones removed are flattened and lightly pounded.
Mix the chili, salt, black pepper, thyme, half of the garlic and olive oil in a mortar. Marinate the chickens for 4 hours.
Heat a ridged pan with the sunflower oil and butter. Cook the chickens skin-side down under a weight for 10 minutes, turn and finish cooking under the weight.
Keep the chickens warm in a 70°C oven. Pour the pan juices and fat into a separate dish. Fry the remaining garlic in the pan, add the juices and cook for 5 minutes.
Add the sour cream and cook for 2 minutes. Stir in the parsley and cilantro, thin with chicken broth if needed and cook for another 5 minutes. Serve hot.
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