a cup of tomato sauce, best prepared/preserved in house
1/2 kg smaller button mushrooms
1 kg medium potatoes
2 teaspoons dried thyme
salt and pepper to taste
1 tablespoon hot paprika
Wash and clean thoroughly the chicken both inside and outside.
Place the chicken with the bottom side up into a bowl. Fill the internal cavity with white wine. Add to this cavity the crushed garlic and a chilli pepper. Let it marinade from inside out for about 2 hours.
Meanwhile, prepare the tomato sauce, or if you have it already prepared/bottled, its steps, I will present it in a further recipe.
Drain the marinade to an ovenproof dish. Place over the chicken and some halved tomatoes.
Smear over the chicken 2 tablespoons butter and season with plentiful salt and hot paprika. (If you have a gas oven, cover the chicken with tin foil.)
Place the dish with the chicken in the preheated oven at 180 C and let it roast for an hour. (if using a gas oven, remove the foil after half an hour.)
Slice thinly the other chilli pepper.
Wash the mushrooms.
Wash and clean thoroughly the potatoes but leave their skins on. Halve the potatoes and arrange them on an oven tray cut side up.
Place on each potato a teaspoon of butter and a slice of chilli pepper, then sprinkle over them some thyme, salt and pepper.
After an hour of baking remove the chicken from the oven. Add in the dish around the chicken the mushrooms.
Smear the tomato sauce over the chicken in a layer of 2-3 cm thickness.
Place the chicken dish back in the oven and the tray with potatoes too.
Roast the chicken for another hour, until the tomato paste on the chicken has become a nice scarlet/dark red crust. (If using gas oven bask the chicken with its juices once or twice to prevent over burning the crust.)
Remove the chicken from the dish and let it rest for about 10 minutes.
Transfer the rest of the dish into a skillet and simmer a few minutes, adding the cornstarch until it thickens.
Serve the chicken garnished with 3-4 baked potatoes and some mushrooms in their sauce.