CHICKEN AND POTATOES TSEREPA
Tserepa is a big cover traditionally made of clay heated before covering the pan with the food. It slow cooks the food creating a little oven that retains all the flavors, juices, and aromas. Here is how you can experience this traditional recipe at home.
- 1 good quality whole chicken, cut into 6-8 portions
- 1/2 cup extra virgin olive oil
- 5 garlic cloves, minced
- 10 medium potatoes
- 1 red pepper
- 1 green pepper
- 2 tomatoes, graded
- 1 Tbsp tomato paste
- 1 cup white wine
- 1 lemon, juice, and zest
- Salt, pepper
- Fresh thyme
- Red pepper chili flakes
How to make it:
- Drizzle the chicken with olive oil. Season generously with salt and pepper and oregano. Add the garlic and rub the pieces all over. Allow to marinate in the fridge for a couple of hours or overnight if you have time. If not, proceed with the recipe.
- Preheat the oven to 400F.
- Put the potatoes in a large dutch oven or pan with a tight lid. Add the peppers cut in pieces and the tomatoes.
- Whisk together the wine, tomato paste, and lemon. Add to the pan. Season with salt, pepper, fresh thyme, and mix well.
- Add the chicken, skin side down. Drizzle with the remaining olive oil all over the pan. Cover the pan so it is well sealed. If your lid isn’t very tight or don’t have one, cover with parchment paper and aluminum foil.
- Place in the oven and cook for 30 minutes. Then lower the heat to 325 F and keep cooking for another hour. Flip the chicken skin side up now. Continue cooking uncovered for another half hour or until chicken has a nice color and potatoes are done.
- Sprinkle with some more oregano and fresh thyme, inhale all the aromas, and enjoy!!