How to cook a chicken?What is this dish? The answers to these and other questions can be found in the article. Each country has its own national prescription, known throughout the world. In Russia - it's soup and pelmeni, in Ukraine - vareniki with different fillings, and in Georgia - it's a chicken of tobacco. The chicken is mainly prepared from young carcasses, it can be called a festive dish, which has a specific flavor, unlike anything. Consider the recipes for cooking this dish below.
Name
So, you already know that the chicken of tobacco isa dish of Georgian cuisine. Its strange name it got from the name of a special frying pan, which is called tapa. Therefore, the food was first called chicken tappaka, that is fried in a pan.
After a while the namewas modified, simplified to a more understandable Russian ear. And today we have, what we have. Quite recently a legend appeared that a flattened chicken resembles a huge sheet of tobacco - hence the name.
Tapaka is a thick-walled deep frying pan,created to make the whole chicken. As a rule, a massive cover-press is attached to it. The press tightly presses the chicken to the bottom of the frying pan and favors the formation of a ruddy, even crust. If you do not have such dishes, do not refuse to create this wonderful food. Many housewives cook it on a simple frying pan, and the press for the chicken of tobacco is built from what is in their kitchen.
General principles
Few know how to cook chicken.This flattened, spiced garlic and chicken with fried crust. To create it, you need to take a small chicken with a mass of 600-800 g and special dishes - a tapaka with a flat lid weighing 2-3 kg.
Before frying, the chicken is rubbed with spices and salt, sometimes marinated in lemon juice or vinegar. This Georgian food is served with greens, fresh vegetables, garlic and ajika sauce.
Preparation of products
First wash the carcass, along the breast cutand spread out. Then it must be repelled with a kitchen hammer from the inside, rubbed with spices, adzhika, pepper spicy and leave for 2 hours for infusion. If you want, you can pickle the chicken, crushing it with a load. Then the chicken is fried and rubbed with garlic.
Classic recipe
Consider the recipe for classic chicken chicken. We take:
- 40 g of butter;
- one small chicken.
For marinade take:
- black pepper;
- salt;
- juice of one lemon;
- four cloves of garlic;
- seasoning "Hmeli-suneli" (preferably).
This recipe for tobacco chicken involves the implementation of such actions:
- Cut along the chicken along the abdomen and spread out. Beat on both sides with a kitchen hammer.
- Make a marinade. To do this, squeeze out the juice from the lemon, squeeze out the garlic and mix it with black pepper, salt and "Hmeli-suneli".
- Rub the whole carcass with the marinade and leave to stand for an hour.
- Melt the butter on a frying pan, lay it on its backchicken and load. For example, cover the carcass with the inverted cover from the pan, and put the dishes with water on top. Roast on each side, depending on the weight of the chicken, from 12 to 18 minutes.
With garlic sauce
Consider another interesting chicken recipetobacco. Some gourmets say that chicken should be rubbed with garlic not before frying, but after. To understand how really delicious, you need to make this food. So, take:
- lean oil;
- small chicken (up to 1 kg);
- pepper;
- salt.
For a sauce you will need:
- 2 tbsp. l. lean oil;
- three cloves of garlic;
- coriander or parsley (herbs);
- salt.
This recipe for chicken tobacco involves the following steps:
- Rinse the chicken, cut and spread along the breast.
- Beat with a kitchen hammer, pepper and salt. If you like more sharply, you can both hot pepper and adzhika dry.
- Spray a couple of spoons of lean oil in a skillet. Lay down the carcass with the back and fry, crushing the load. If you do not have a tapaka frying pan, you can cover it with a plate, and put a jar of water on it.
- Turn the carcass after 15 minutes, return the load to the place, and fry for another 15 minutes. Take care that the chicken is not burnt.
- If the chicken is too large, it can be a littlesteamed. To do this, remove the structure with the load, pour into a skillet 4 spoons of water, cover with a simple lid and put it out for 5 minutes. Next, turn the meat over, top up the water and leave for another 5 minutes.
- The food is ready. It remains to prepare the sauce. To do this, crush or chop the garlic, crumble the greens, salt, mix and pour in the oil. Garlic sauce spread throughout the carcase.
In Georgian
We will find out how at home the chicken of tobaccocook in Georgian. Of course, in our country it is not always possible to find those spices that are used in Georgia, but you can get the Adzhika Georgian without tomatoes and "Hmeli Suneli". You will need:
- pepper;
- three tbsp. l. sour cream;
- chicken up to 1 kg;
- salt;
- 2 tsp. Adzhiki Georgian;
- seasoning "Hmeli-suneli";
- lean and cow butter for frying - one spoonful.
For the sauce we take:
- salt;
- a pair of garlic cloves;
- two tablespoons of broth.
This delicious chicken with a crispy crust cook like this:
- Raspplastayte carcass, beat off, smash "Hmeli-suneli", pepper and salt. Leave for 30 minutes.
- Melt butter on a skillet. Mix sour cream with ajika, spread one side of the carcass (from the side of the back).
- Put the chicken back on a frying pan, crush and fry on each side for 15 minutes.
- Now cook the sauce. To do this, crumble the garlic, add water or broth, salt. Pour or grate the sauce of the finished chicken.
Special Georgian recipe
Here, before rubbing the carcass, put on gloves, as the hot pepper can cause skin irritation. You will need:
- cream 10-20% - 200 ml;
- chicken - 1 kg;
- four cloves of garlic;
- four clots of hot pepper red (chili);
- lean and cow oil - one spoonful;
- salt.
This is the preparation for cooking:
- Cut the chicken on the breast, spread out and, as if turning inside out, remember the joints and the vertebrae with your hands.
- Mix the pepper and salt, mix with the mixture of whole chicken (and under the skin, too).
- Heat a frying pan with butter and fry the carcass under the yoke on each side for 15 minutes.
- Transfer the carcass into the dishes, and pour the cream on the frying pan, add the crumbled garlic and salt.
- As soon as it boils, put the carcass into the sauce and cook under the lid for five minutes on the stove or in the oven.
Helpful Tips
Experienced cooks advise the following:
- If you do not have a chicken, you can use a chicken weighing up to 2 kg. Only in this case it is necessary to fry it longer.
- If you do not have a tapaka frying pan, use oppression created from a jar, pot or water kettle. In order that there is no temperature difference, the water must be hot.
- To the skin of the chicken remained crispy, it should not be watered with a liquid sauce. It is better to serve the sauce separately in an outlet or a bowl.
- The carcass rub rubbed with garlic better after heat treatment, as when roasting it gives the chicken a bitterish, rather than a sharp taste.
In the oven
And how to cook up the chicken in the oven? You need to have:
- garlic head;
- a chicken of medium size;
- spices, pepper and salt (to taste).
In the oven, cook the tobacco chicken as follows:
- First cut the chicken along the breast, wash it.
- Squeeze garlic, combine with salt, pepper and spices, mix.
- Rub the carcasses with the resulting mixture. To ensure that the food was juicy, send for a couple of hours in the refrigerator.
- Place the carcasses on a grate and send them to the oven to an intermediate level. Under the grate, put the pan to drain the fat.
- Turn on the lower and upper heat. Prepare the chicken for a half-hour ruddy crust.
With Dijon mustard
Take:
- a teaspoon of soy sauce;
- four cloves of garlic;
- chicken carcass;
- anise - 1 tsp;
- Dijon mustard - 2 tbsp. l .;
- a teaspoon of a mixture of peppers;
- lean oil;
- 1 tsp. lemon juice.
Cooking process:
- Wash the carcass, dry and burn. Separate the neck with a sharp knife and cut from the side of the abdomen along. Spread the chicken in order to get a perfect portioned piece.
- Remove the liver, kidneys and everything else from the carcass, dry it and beat it with a kitchen hammer.
- Chop the garlic, take the skin to the edges of the carcass, lay the garlic inside and put the skin on the place, pressing it with your hand.
- Prepare the marinade. To do this, combine anise, soy sauce, lemon juice, a mixture of peppers and Dijon mustard, mix.
- Rub marinade carcass from all sides, leave for 30 minutes.
- Roast the chicken in a hot skillet with butter on high heat, crushing the load. Turn the carcass only once. Serve with chopped vegetables.
With butter and parsley
This recipe metaphorically mixes the traditions of the French grape snail with garlic butter and Georgian tobacco chicken. You will need:
- two heads of garlic;
- 200 g of cow's oil;
- 200 g of parsley;
- four chicken;
- ground black pepper;
- salt.
Prepare this dish as follows:
- First, cut out the chicks from the chicks: neat sawtooth motions or a couple of striking strokes with a sharp large knife - and the chicken spines in your hands. Then you can cook broth from them.
- Cow room temperature oilchopped parsley, salt, pepper and crushed garlic. Stir well so that a uniform yellow-green mass with white patches of garlic is obtained.
- For each carcass on the breast, make a pocket.To do this, pulling your fingers away from the skin, get deeper, like in your bosom, trying not to damage the surface. Fill the greenish mixture with the formed pocket, distribute it around the area of the breast with rubbing movements.
- Put on the baking tray on top of the chicken breast and send it to the oven for 40 minutes, heated to 180 ° C.
- In the sauce that forms melted butter on a baking sheet, you can then bake a potato.
In a cognac sauce
To create this dish, you need to have:
- four cloves of garlic;
- two egg yolks;
- 250 ml of dry white wine;
- a chicken weighing 1 kg;
- 60 g of parsley;
- butter - 125 g;
- 60 g cognac;
- 60 g of onions;
- 100 g of cream 20%;
- a pair of laurel leaves;
- black pepper ground (to taste);
- salt.
Here is the process of preparation:
- Tie the wings and legs of the chicken with a string of string,send the carcass to a cast-iron brazier. Pour wine into it, add parsley, salt, onion, cow butter (100 g), pepper, bay leaf and garlic. Fry the chicken on low heat, watering it with the formed juice.
- Get out of the brazier of the finished chicken, untie it. Cover on all sides egg yolk, pour melted cow butter.
- Fry the chicken on an electric grill or in an oven at 200 ° C, gently turning so as not to damage the top layer.
- The sauce for the tobacco chicken is made from the juice in which the carcass was roasted, adding cognac and cream to it.
In sour cream sauce
And how else can you make a chicken in a frying pan? You will need these components:
- garlic head;
- lean oil (to taste);
- Chicken (1.2 kg);
- salt (to taste);
- a bunch of dill;
- pepper ground black;
- sour cream - 150 g.
So, the way of cooking on a frying pan of a tobacco chicken:
- Cut the chicken breast, cut the backbone, chop pepper and salt. Spread on a large griddle with the backside down, put the press on top and send it to the refrigerator for the night (you can for a couple of hours).
- Next, under the carcass in a frying pan, pour a little oil and fry over medium heat until rudeness. Then turn over and fry on low heat on the other side.
- Make the sauce. To do this, combine the crushed garlic and dill with sour cream.
- When the carcass is fried on both sides, drain the excess fat, place the sauce on a frying pan and cook the chicken in it for 5 minutes.
It should be noted that in Georgia the chickentobacco, as a rule, is eaten with garlic, and in the Imeretian variation it is served with a crushed blackberry mixed with crushed garlic and cilantro. Of course, they eat with their hands.
