Genoese chicken

1 serving


Chicken is cut into 4 parts, poured with cold marinade and put in a closed dish for a couple of days. After that, having dried with a towel, the chicken is fried on a baking sheet in the oven in a large amount of fat, gravitating periodically marinade and watering on top. Chicken is served on a ceramic platter, decorated with leeks, mint, parsley, pickled garlic. The lightly toasted oven is served separately with hot, crispy buns.