Juicy Chicken Breast with Rosemary Recipe
Juicy and spicy chicken breast with rosemary, Basil and thyme, with potatoes on ketsi. A frying pan made of red clay (smaller size) or black stone (larger size). It is used in Georgian cuisine. Allows you to prepare juicy flavorful dishes with a minimum amount of fat. Have the same property of the Russian Latka and Bulgarian SAC. You can use any clay dishes for baking in the oven. Healthy food.
Servings
3
Cook Time
90minutes
Servings
3
Cook Time
90minutes
Ingredients
Instructions
  1. I always buy a whole chicken, butcher it. I cut off the breast along with the bone. On the bone, it is juicier (maybe it seems to me!). I don’t take my skin off. Washed, dried with a paper towel, rubbed with salt and pepper Cayenne. I put it in a bowl, poured olive oil, and cut the onion and garlic randomly. I turned it over a couple of times in half an hour. Took ketsi, put on the bottom of the onion with garlic from under the chicken, a layer of potatoes cut into slices, ~3 – 5 mm thick. Potatoes a little sprinkled with salt and spices: Basil; thyme; rosemary. In the center of the breast laid out and overlaid the free space with potatoes. The breast was also sprinkled with rosemary, Basil and thyme. I poured olive oil from the dishes where the chicken was. Put in the oven for 1 hour at t-180 C.
  2. I took out the ketsi after 50 minutes, checking the meat and potatoes with a fork. Done!
  3. Serve. This is the cut.
  4. Cut the breast into chunks. That’s the beauty of it. Juicy fragrant brisket, and browned potatoes, too fragrant. Simple, healthy and delicious.
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