Description
This is NOT your average chicken! Garlic chicken and potatoes are pan fried to a crispy perfection and leave you with only one pan to clean! Win!
Ingredients
- 2–3 pounds chicken quarters
- 10–12 garlic cloves
- 2 tsp of kosher salt or sea salt
- 1.5 tsp freshly cracked black pepper
- 1/2 a tsp of red pepper flakes (optional)
- 4 tbsp olive oil + 1 tsp olive oil
- 2 pounds of baby Yukon gold potatoes* cut in half
- a heavy object to use as weight (cast iron pans work great as a weight)
- a round plate to cover the chicken and to lay your weight on top off
- parsley for garnishing (optional)
Instructions
- Add garlic, salt, black pepper and 1 tsp of olive oil to a blender or food processor. Process until a smooth paste forms. Add more olive oil if necessary to get the mixture smoother.
- Pat dry the chicken quarters and slather the garlic mixture onto the chicken quarters. Making sure to cover all nooks and crannies, most importantly getting plenty of the garlic mixture under the skin of the chicken.
- In a bowl toss the potatoes with 1 tbsp olive oil and sprinkle with additional salt and pepper. Toss to combine.
- Add olive oil to heavy bottomed pan large enough to fit the potatoes and the chicken. I used my aluminum covered cast iron dutch oven. Heat the pan to medium high.
- Add chicken quarters to the pan SKIN SIDE DOWN. Place the potatoes around the chicken. Add the plate on top of the chicken and then the weight on top of the plate. Allow to cook for 5 minutes uninterrupted.
- Remove the weight and the plate carefully with a towel as the plate will be hot! Flip the chicken and the potatoes and add the plate and the weight back on. Allow to cook for 5 minutes.
- Do this entire method 2 more times, making sure to keep the heat at medium, otherwise the chicken will burn.*
- The chicken will be done when the juices run clear.*
Notes
1. I prefer baby yukon golds because they are the most tender and sweetest. However, you can also use regular Yukon golds and just quarter them so the cook faster.
2. If the potatoes are still not done when the chicken is done cooking just remove the chicken from the pan and place a foil tent over it to keep it warm, continue cooking until they are fork tender and delicious.
3 After the chicken is browned in the first 10 minutes you can place it into a 400-degree oven and finish cooking it in there. However, this is not the actual real technique of tsiplyata v tabaka. Essentially this is a technique very similar to that of brick chicken.
- Category: Chicken
- Cuisine: Russian