The chicken according to this recipe turns out to be kind of fried, but very soft. And I, honestly say, cooked it like that only once - in those days when I was mastering the kitchen and thought that so much fuss (in fact, a little fuss) is already the height of culinary skills ...
Yes, it was a long time ago.
Now the recipe seems too simple, and still a little unbalanced in taste. however, make some additions to it - and everything will turn out great.
So, we take:
- One "running" chicken, once such chickens were called chickens of the second category, and now - soup. Will go chicken of natural feeding and "free" range, that is, farm, but only the one that ate grain and worms, and not feed. Broiler is excluded in this dish - it will creep, sickly.
- A little salt
- A little black pepper
- Pieces of six cloves of garlic (press in the press)
- Sugar (nowadays you can take demerara, and if you don't show off, then the usual white will do)
- A kilogram of onions (maybe a little less, but that's how anyone loves)
How do we cook
Cut the chicken into portions.
We send a frying pan to the fire, pour oil there.
While it is a little hot, salt each piece, coat with garlic, pepper a little and... roll in sugar. You have to be careful with sugar - don't overdo it. Sugar is responsible for the rapid creation of a ruddy caramelized crust, but it's also sweet, contagious.
Quickly fry the prepared chicken pieces over high heat, and when they become golden brown, remove from the pan.
Then we cut all our onions in half rings and take either a duckling or a cauldron, or a pot, and if it is not there, then and get out in a different way, take a three-liter can and an iron seaming lid (remove from the lid gum). The bank should be free of chips and cracks.
We put a thick layer of onion on the bottom of the bowl, on it - chicken, then again - onion, then again - chicken, and so we alternate until we pound everything. The last should be the bow.
We cover with a lid and put in a cold place - this is important! - oven, inserting the heating by 180-200 degrees. If you have a can, then all this will be cooked on fire for an hour and a half, if a pot, then it will also be about one and a half hours, and if a cauldron or a duck-duck - then all two (due to the thickness of their walls and their heating).
After one and a half to two hours, turn off the heating in the oven and leave the chicken there for at least thirty minutes - everything will work!
There are many variations of this dish: you can just skip frying in sugar, salt and pepper the chicken and send it to stew in onion juice. I like this option more. And you can cook meat in this way - tough beef. In addition, a rather tasty onion sauce is obtained, which goes well with almost all side dishes (especially rice).
But soft meat and chicken do not need to be cooked like that.
PS, If you do not like a lot of liquid in a ready-made dish, then open the lid for the last half hour, but this trick will not work with a jar.