Tobacco chicken in the oven ?!

Tobacco chicken is a guest from the Caucasus, who has taken root well in Russia. In every, even the most seedy cafe of the Soviet Union, this dish was present on the menu. Tender meat, crispy, spicy from adjika, delicious crust - this is what is especially attractive. For proper cooking, you need a special frying pan with a cover-yoke - tapa. The spread bird is pressed against the frying surface exceptionally tightly. Tobacco chicken in the oven must also be fried under pressure to live up to its name. But first, a classic recipe.

How to Cook Chicken Tobacco Properly

What you need for this

A seven hundred gram chicken, not a broiler chicken. Garlic, salt, freshly ground black pepper, hops-suneli, adjika (preferably Abkhazian), a mixture of olive and butter for frying.

How it's done

Garlic - two to three cloves - crush with a knife plane and chop. Mix garlic, a little salt, suneli hops and olive oil, add adjika. We cut the chicken over the breast, spread it on the board, cover it with a film or a napkin and beat it off to make it as flat as possible. Rub on all sides with a mixture of spices, sprinkle with coarse salt. We bend the wings inward so that they do not spoil the shape of the chicken. In a wide frying pan, melt the butter (butter is definitely necessary for taste, and vegetable does not allow butter to burn). Spread the chicken side down. Tapas, of course, you do not. Take a plate of a slightly smaller diameter than a frying pan, put on a chicken, and set something heavy on top - for example, a saucepan with water. Fry, without touching, for twenty minutes on medium or slightly lower than medium heat, then turn over and conjure again with a load. Another twenty minutes - and your chick will remind guests and household a golden stagnant time when the food was more natural and the grass was greener. Although, you did not try the second recipe: tobacco chicken in the oven. The result is not quite the same, but delicious.

Oven Chicken

What you need for this

Chicken - up to a kilogram, half a head of young garlic, salt, adjika, mustard, black pepper or a mixture of peppers, vegetable oil.

How it's done

Rub or crush the garlic with a knife, mix it with pepper, salt, adjika and vegetable oil. We cut the chicken over the breast, flatten it with the skin up and beat it off. Rub the chicken first with mustard, then the resulting garlic mixture. Lightly sprinkle the skin with coarse salt and sugar (for caramelization - so that the skin crunches). Pour vegetable oil into a wide frying pan suitable for baking, put the chicken upside down, put a plate on it, and load on the plate. And now this whole building - the chicken of tobacco - is in the oven, heated to two hundred and twenty degrees, is twenty minutes. Now remove the load and brown the top. To make a crust, as when frying in a pan (and it’s exactly impossible to do it for that), sprinkle the chicken skin with lemon juice at this stage. Or - already an absolute departure from the topic - sprinkle with cheese, grease with mayonnaise. Dishes from the oven are very different from those from the pan. But the young chicken in the oven is also tasty. Serve with fresh vegetables.