Rinse the chicken and remove it from the skin, leaving only the wings. In order to remove the skin from chicken, place it breast up, cut off the tail slowly and gently with your hands to separate the skin from the meat, sometimes helping with a sharp knife. Then, turn the chicken back up and begin to separate the skin from the back. The hardest place is the back of the chicken. The skin here is very thin, easily torn, especially from the hip bones and below the tail. The best way to help yourself sharp little knife, but a knife blade slid ( scraper ) on the ridge, the bones and does not touch the skin. How would little by little to remove the bones from what they. Ie, if there is some meat between the skin and bones in this place, you should try to meat is left on the skin, not the bones. Further on a circle separate the meat from the skin, dragging it like a sock. Legs and wings cut at the joints. When the skin off, remove and carefully pull the remaining legs and cut the bone at the base, but gently, so as not to damage the skin. If it happens, then chopping with a toothpick or sew up the thread.

That such a result should turn out. The neck stab with a toothpick or sew, so that the stuffing does not lick.

Cut the meat from the bones and cut into small dice, or mince with a large knife.

Cut into dice the eggplant, salt and let stand for 15-20 minutes to left bitterness. Then fry in a pan with vegetable oil.

Bell pepper remove seeds and veins, cut into cubes. Zucchini cut into small dice. And add all the eggplants and fry.

Peeled onions cut into small cubes and fry in vegetable oil until Golden brown.

Hats of mushrooms peel and cut into thin rings.

Fry in vegetable oil until Golden state.

Pine nuts lightly fry in a dry frying pan.

Connect chicken, roasted vegetables, mushrooms and pine nuts, add the egg, salt, pepper, seasoning to taste. All mix well.

Stuff tightly the skin of stuffing, shove a toothpick or sew up the thread. Mix sour cream with adzhika, salt and smear this mixture in the chicken. Roast in the oven at 180-200 degrees for about 1 hour.

Meanwhile, boil, preferably small potatoes. Allow to cool and peel.

In a deep frying pan (I have VOG) to heat the oil, add the chopped garlic, fry it lightly and pour out the potatoes. Sprinkle liberally with seasonings (dried dill, parsley, black pepper, oregano, Basil, thyme or better to take the seasoning-a mixture of herbs), salt. And stirring constantly fry the potatoes on all sides until Golden brown.