Chicken dinner for two – a detailed recipe cooking. 
Time: 1 hour. 40 min Complexity: easy Servings: 3 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Hen
- 1.5 – 2 kg. chicken broiler
- Salt and ground black pepper
- 1 lemon, cut into quarters
- 1 lemon, cut into slices
- 1 head garlic, peel
- Olive oil
- 2 onion chopped
- Optional fixture: cooking twine
Onion gravy
- 1/2 tbsp. dry white wine
- 1/2 tbsp. chicken broth
- 1 tbsp. l flour
Recipes with similar ingredients: chicken, white wine, onions, garlic, lemon
Recipe preparation:
- Preheat the oven to 220 ° C.
- Remove and discard the chicken giblets. Wash and dry paper towel. Season with salt inside. Make punctures by the back and abdomen of the whole chicken, stick the garlic. Put inside quarter chicken lemon. Oil the chicken with olive oil, and season with salt and pepper.
- Transfer the chicken to a small baking sheet. Now you need dress the chicken so that the filling does not fall out. Put a chicken in front of you. Grasp the wings and protrude them up now bend them inward, if you push the wings under you, they will be crushed by the weight of the carcass. Tie the chicken with a cooking scourge, you need to ring it, and tie the crossed ends with the ends of the thread chicken legs, and tie a knot. Cut off the ends of the scourge.
- In a separate bowl, mix the onions and slices of the broken with 2 tbsp. l olive oil, 1 tsp salt and 1/2 tsp pepper. Lay on baking onions and slices of lemon around chicken.
- Fry the chicken for about 1 hour 15 minutes, pierce the thigh and make sure the juice flowing out is clear. Put it on the dish, and cover with foil, let stand for 10 minutes.
- Place the pan on the stove and turn on medium heat. Pour in wine to baked onions and lemon, and start scraping off the adherents pieces of a wooden spoon. Pour in the chicken stock and sprinkle with flour. Cook the gravy, stirring until the sauce thickens, about 1 min. If juices form under the chicken, drain them into the gravy. chop the chicken on a platter, and distribute among the plates along with warm gravy. This dish goes well with Chardonnay white wine.
