Crispy cauldron chicken with garlic sauce and polenta
(0)
Under an hour
Sezamo
Pui rumenit la ceaun în stil tradițional românesc, cu piele aurie și extrem de crocantă, servit alături de mujdei cremos de usturoi frecat și mămăligă aburindă. O mâncare clasică, plină de gust și savoare autentică.
Preparation method
Chicken preparation
Portion the whole chicken into suitable pieces (legs, wings, halved breast). Pat the pieces thoroughly dry with paper towels to ensure perfect browning.
Generously season the meat pieces on all sides with some of the sea salt, ground black pepper, sweet paprika, and dried thyme, massaging it well into the meat.
Cauldron cooking
Heat the cast iron cauldron well and add the sunflower oil along with the butter. When the fat is hot, carefully arrange the chicken pieces inside.
Chef's tip
For an extremely crispy skin, the secret is to thoroughly dry the meat before placing it in the cauldron and to ensure the fat is well heated.
You can also stir a tablespoon of high-fat sour cream or yogurt into the garlic sauce for an even velvety texture.
27 min
Under an hour
