Chicken Babi

Preparation:

Preparation: Babi, in Piedmontese, means toad. To give the chicken this appearance, open it on the breast side and mash it several times with the meat tenderizer. Then rub the bird externally with salt and pepper. In a frying pan, preferably an iron one, heat the oil and brown the chicken on both sides over high heat. After a quarter of an hour add the crushed clove of garlic and the sprig of rosemary taking care to reduce the heat, otherwise both lose their aroma and take on a bitter taste. After about half an hour, drain the cooking fat from the chicken well and serve it dry and hot. Accompanying wines: Barbera Del Monferrato DOC, Chianti Classico DOCG, Cirò Rosso "Classico" DOC.