Chicken and potatoes revisited 🍗

We marinate the chicken in milk and spices overnight (in the fridge)

In the morning we start cooking the chicken in a very hot pan, without marinating.

Let's make a nice crust on the outside.

When it starts to brown, blend with the white wine.

Add some of the marinade and let it reduce.

After about 10 minutes, remove the chicken from the heat and continue to reduce the sauce.

Dice the potatoes and cook them in a pan with a glass of water and saffron. Let the potatoes simmer, and when the water has evaporated, brown them. Once they're crispy, bake them with the chicken.

Brush the chicken with soy and honey and leave to caramelize at 200°.

When the potatoes are golden and the chicken is well glazed, remove from the oven.

We blend the potatoes together with our sauce and sieve.

Let's plate it up and our reinterpretation of chicken and potatoes will be ready .

The chef recommends:

You've never eaten chicken like this .

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I grew up surrounded by my grandfather's vegetable garden, my grandmother's sun-dried tomatoes, malloreddus, culurgiones, panade, and carasau. Food has always intrigued me, but only in March 2020 did I find peace in the kitchen. I began to experiment, try new things, and perfect old recipes. In April 2022, Ali's Cookery, my alter ego, was born.