It is our main and major products. Chick SCARLETT lies in the balance, the scales are my good assistants, you can always measure the weight of my desired product. And easy to store, folds up compactly, clean in the box and in the closet, a lot of places do not occupy.

Chicken is cut into portions with a knife SCARLETT. Here a small digression. I was not going to participate in this contest. But an unlooked-for event!!! My dad, he is a Professor, he to cooking and the kitchen has absolutely nothing, it's all in the science, and then came and brought these knives!! I was stunned! And realized that it was fate)) Yes, and knives was really good, and the interior fit me, I have a kitchen in the style of hi-tech. So I'm happy, but let's continue to the recipe)

Sprinkle the chicken with salt and pepper, then fry quickly on high heat, we all crust, not propagandist. Chunks of chicken put in the pan in which we cook the roast. The oil from the pan to empty into the trash, we don't need this. To peel the potatoes. Moving on to the sauce.

From lemons to remove the zest. I just peel lemons Trou on a fine grater, but it must be done very carefully so as not to disturb the white layer of the lemon which gives the bitterness. If you are sure that you will be able to do so, it is better to do without the peel.

Plum cut in half, remove the bone, sprinkle two tablespoons of sugar, squeeze the juice of one and a half lemons, one half lemon leave, it would be redundant (as they say, the Russian soul knows the measure), add the zest, pour water to cover and put on the stove. Bring to a boil and cook for 5 to 10 minutes, depending on the strength of drain. The main thing that they in the mess, turned and preserved form.

Plum then put on a plate. That's about how it should work. And at this stage I you guys don't suggest trying this water, what's in the pot left after draining. It was tasteless. Too sweet-sour-tart, I'm just your nerves the shore. And I thought that nothing products translate. For you it already tried the author of the recipe Ketti-lis.

Fill the sauce on the chicken, then put the potatoes, the potatoes a little salt and dalam hot water from the kettle to at least slightly cover. Bring quickly to a boil, then reduce the heat to low, cover and walk quietly an hour and a half to watch TV or sit in the Internet. Potatoes in sour is brewed slowly. We have time to roll the fool.

When the potato comes, it will take plums (leave the two halves) and place in blender, add two jars of yogurt and beat into a soft mousse.

With our hot merge all the sauce. Mix it well with yoghurt and plum mixture. And pour it back into the saucepan. Before you pour, check for sugar and salt. About salt I tell you anything you can't, but what about sugar - I two tablespoons, added at the beginning, is enough.

Boil for 5-7 minutes. Add remaining plums, diced. That's about it.

I like to put in a deep plate. There whole point of it is the sauce it. Very unusual and delicious. Although superficially - not a fountain, so I don't suggest for a festive table. It's just an interesting family dinner on Sundays. In a family circle, when it is possible to dip white bread in this sauce. So to sit and watch the satisfied and happy faces of their loved ones and understand, and that is the HAPPINESS))) Here's Happiness to you and good luck, cooks!