Piletina sa estragonom

Terragon Chicken. English translation is at the bottom.

Ustvari sa gotovom mešavinom začina za kuvana jaja. Kupio sam je jer u njoj ima i estragona. Planirao sam da pravim Chicken Kiev, ali sam to pomerio za par dana, dok dobro ne očistim staru fritezu. Ovo je ispalo slučajno i vrlo dobro, a inspirisano je pomenutom kijevskom piletinom. Potrebno:

• jedno pile, celo
• dve kašičice sušenog estragona (Ili kombinacije koju sam pomenuo i u kojoj pored estragona ima i vlašca, peršuna, majorana... Ili neke vaše kombinacije začina.)
• dve kašičice belog luka u granulama
• 100 grama maslaca
• sok od jednog limuna
• so i biber

Dodatak: 

• pola kilograma mladog krompira
• jedan veći paradajz (Izvadite deo sa semenkama, a ostatak naseckajte na kockice. Ili koristite čeri paradajz, samo podeljen na polovine.)
• 5-6 čenova belog luka (Sa ljuskom, samo pritisnuti drškom noža; ili podeljeni na polovine ako su veliki.)
• koja kap maslinovog ulja
• so

Vreme pripreme: oko 2 sata.

Težina: srednje-teško.

Pile dobro posolite i pobiberite. U manjoj činiji viljuškom dobro izgnječite maslac sa estragonom i belim lukom u granulama. Vožem napravite 10-ak rezova na koži pileta, i kroz njih prstom ugurajte komadiće maslaca pod kožu. Ostatkom maslaca premažite kožu i spolja. Prelite sokom od limuna. Ubacite u pekač, sa leđnom stranom na gore. Pecite oko 1 sat na 200 stepeni C. Dok ne porumeni. Izvadite pile, a na dno pekača ubacite krompir, paradajz i beli luk. Posolite. Vratite pile, ali sada grudima na gore. Prelijte sa malo maslinovog ulja. Pecite još 1 sat na 200 stepeni C.

Terragon Chicken

Required:

• one chicken, whole
• two teaspoons dried tarragon 
• two teaspoons garlic granules
• 100 grams of butter
• juice of one lemon
• salt and pepper

Something to go with chicken:

• a pound of early potato
• a larger tomatoes (Take out part with seeds, and the rest cut into dice. Either use cherry tomatoes, just split in half.)
• 5-6 cloves of garlic (with peel, just press with the knife handle, or split in half if they are large.)
• few drops of olive oil
• salt

Preparation time: about 2 hours.
Weight: medium-hard.


Season chicken well with salt and pepper. In a small bowl, with fork, mash well tarragon, butter and garlic granules. Make about 10 incisions in the skin of the chicken, and through them, with your finger, insert pieces of butter under the skin. The rest of the butter use to brush the skin from the outside. Add some lemon juice. Slip into a roaster, with the back side up. Bake about 1 hour at 200 degrees C. Until golden brown. Remove the chicken and add potatoes, tomatoes and garlic. Season with salt. Return chicken, over the potatoes, but now with chest up. Drizzle with a little olive oil. Bake for enother 1 hour at 200 degrees C.