Chicken tobacco - original dish

Georgian cuisine has given the world a lot of recipes that can rightfully be considered international. These dishes include chicken tobacco - the favorite delicacy of all residents of the former Soviet Union. Without this delicacy, not a single trip to the restaurant could do, and enterprising housewives quickly learned how to cook a tasty bird at home.

Although today, with an abundance of gastronomic delights, few people can be surprised with chicken, a correctly fried chicken will not leave anyone indifferent and will become a worthy guest not only on the everyday, but also on the festive table.

Bit of education

Not everyone knows that the original dish is referred to as chicken tapak. It is obliged by its name to tapa - a Georgian flat thick-walled frying pan with a heavy lid that ensures a tight fit of the carcass to the bottom. However, the overseas word did not stick with our compatriots, who quickly renamed the delicacy as the usual option.

Despite some linguistic contradictions, it should be noted that this is a chicken roast recipe, fried in a special marinade in a frying pan under a press. Therefore, ensuring the availability of these simple components, you can easily prepare this dish.

Necessary grocery set

When choosing a classic method of cooking in a pan, you need to take into account restrictions on the size of the carcass. That's why you need to take a small chicken, weighing up to one kilogram, or better - up to eight hundred grams.

In addition, you will need:

  • a teaspoon of salt;
  • for frying: one hundred grams of butter;
  • for marinade: one hundred milliliters of white dry wine or juice of one lemon and two tablespoons of vegetable oil;
  • for garlic sauce: four large cloves of garlic, half a teaspoon of freshly ground black pepper, a third of a teaspoon of ground hot red pepper and fifty milliliters of vegetable oil;
  • fresh greens.

Today on sale you can find ready-made sets of spices for cooking chicken tobacco. Using them, do not forget to reduce the amount of added salt, as it is already present in the kit.

Stages and secrets of cooking

In order to get not just the usual fried chicken, but the real "Georgian" chicken tapak, you should carefully prepare the bird.

First of all, it should be thoroughly cleaned of the remaining feathers and entrails, rinsed under running water and wipe dry with paper towels.

Then the carcass must be cut through the midline of the breast and opened like a book.

The next step is the main one, without which it’s impossible to get a juicy and crunchy chicken. To do this, it must be well flattened and repulsed from two sides. In restaurants, a special press is used for this purpose. At home, a culinary hammer is fine.

Before beating, do not forget to close the chicken with cling film, otherwise the kitchen cleaning is guaranteed. The main goal of the procedure is to ensure maximum adherence to the surface of the carcass from its both sides. To do this, you need to carefully crush the joints on the limbs and in the places of their attachment to the body. After that, you need to beat off the whole carcass, softening it and leveling.

On both sides we prepare the prepared chicken with salt and marinade prepared from one hundred milliliters of white dry wine and two tablespoons of vegetable oil. In the children's recipe alcohol is better to replace the lemon juice.Put the bird in a bowl, cover it with cling film and leave to marinate in the cold for at least an hour. It is better if the chicken rest in the marinade for at least three or four hours. This will allow the meat to be well saturated with flavor.

After that you should cook the garlic sauce. It will be needed at the end of the frying, but it takes time to brew. In a shallow container, chop the garlic and black pepper, add ground red pepper and fifty milliliters of vegetable oil. Cover the sauce with the lid and leave to "breathe."

Melt the butter in a pan and wait for it to boil over high heat. Quickly lay the pickled chicken skin down and press down. As the latter, you can use a pot of water, put on a plate. It is important that the liquid be hot to avoid a temperature difference.

Reduce heat to medium and fry the carcass on one side for twenty minutes, periodically checking its condition. It is important that the skin does not start to burn. At the same time, you should not make the fire too low to prevent meat juice from flowing out.

Carefully remove the pan with water, remembering that it is hot.Turn the chicken to the other side, trying not to damage the skin, repeat the procedure with pressing and fry for fifteen minutes.

It now remains to add a spicy garlic note to the almost finished dish. To do this, remove the pot of water and apply half the cooked garlic sauce to the carcass. Turn the side upside down and fry for a couple of minutes under a press. Repeat the same with the other side.

We recommend not to be lazy and add garlic mixture at the end of frying, and not during the cooking process. Otherwise, instead of savory taste and fragrant smell, you will get unnecessary bitterness.

Finished chicken should be put on a dish, pour the sauce remaining in the pan and garnish with greens. As a garnish is perfect for a young boiled potatoes or baked vegetables.

Cooking Chicken

Want to please the guests with this delicious dish, but do not know how to cook it for a big company? If you do not have time to fry a few chickens, you can cook a large chicken in the oven.

Ingredients and stages of cooking will remain the same. Just pickled carcass should be laid out on a greased baking sheet and press down with heat-resistant dishes with water. For this perfect bowl for the microwave.In some recipes, it is recommended to do without the press, but in this case you will get just a delicious bird, not chicken chicken.

Bake the dish should be in a preheated 250 ° C oven for 40-60 minutes, depending on the size of the chicken. Finished hot carcass should be poured abundantly with pre-made garlic sauce, making a few punctures in the skin.

As you can see, it's not difficult to cook this delicious dish. Having tried once, you can easily remember the sequence of actions and be able to regularly indulge yourself and loved ones with this most delicate and delicious recipe.

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