Tobacco chicken: recipes in the oven and in the pan. Tobacco Chicken Sauce

How to cook chicken tobacco? What is this dish? You will find answers to these and other questions in the article. Each country has its own national recipe, known throughout the world. In Russia it’s cabbage soup and dumplings, in Ukraine it’s dumplings with different fillings, and in Georgia it’s a chicken of tobacco. The chicken is mainly made from young carcasses, it can be called a festive dish with a specific, unlike anything flavor. Consider the recipes for this dish below.

Name

So, you already know that tobacco chicken is a dish of Georgian cuisine. It got its strange name from the name of a special frying pan called tapa. Therefore, the dish was first called chicken tapaka, that is, fried in a pan.

After some time, the name was modified, simplified to a more understandable Russian ear. And today we have what we have. More recently, a legend has even appeared that a flattened chicken resembles a huge leaf of tobacco - hence the name.

Tapaka is a thick-walled deep frying pan designed to make whole chicken. As a rule, a massive press cover is attached to it. Press tightly presses the chicken to the bottom of the pan and favors the formation of a ruddy uniform crust. If you do not have such utensils, do not refuse to create this wonderful meal. Many housewives cook it in a simple frying pan, and a press for a chicken chicken is built from what is available in their kitchen.

General principles

Few people know how to cook chicken tobacco. This is a flattened, grated with spices and garlic chicken with a fried crust. To create it, you need to take a small chicken weighing 600-800 g and special dishes - a tapaku pan with a flat lid weighing 2-3 kg.

Before frying, the chicken is rubbed with seasonings and salt, sometimes pickled in lemon juice or vinegar. This Georgian dish is served with herbs, fresh vegetables, garlic sauce and adjika.

Product Preparation

Rinse the carcass first, cut and flatten along the breast. Next, you need to beat it off with a kitchen hammer on the inside, grate with spices, adjika, hot pepper and leave for 2 hours to insist. If you wish, you can marinate the chicken by crushing it with a load. Next, the chicken is fried and rubbed with garlic.

Classic recipe

Consider a classic tobacco chicken recipe. We take:

• 40 g butter;
• one small chicken.

For marinade, take:

• black pepper;
• salt;
• juice of one lemon;
• four cloves of garlic;
• seasoning “Hops Suneli” (preferably).

This tobacco chicken recipe involves the implementation of such actions:

1. Cut along the chicken along the abdomen and flatten. Beat on both sides with a kitchen hammer.
2. Make a marinade. To do this, squeeze the juice from the lemon, squeeze the garlic and mix with black pepper, salt and “Sun hopped hops”.
3. Rub the whole carcass with marinade and let it brew for an hour.
4. Melt the butter in a frying pan, lay the chicken on its back and set the load. For example, cover the carcass with an inverted lid from the pan, and place dishes with water on top. Fry on each side, depending on the weight of the chicken, from 12 to 18 minutes.

With garlic sauce

Consider another interesting chicken chicken recipe. Some gourmets claim that chicken should not be rubbed with garlic not before frying, but after. To understand how actually tastier, you need to make this dish. So take:

• lean oil;
• small chicken (up to 1 kg);
• pepper;
• salt.

For the sauce you will need:

• 2 tbsp. l vegetable oil;
• three cloves of garlic;
• cilantro or parsley (greens);
• salt.

This tobacco chicken recipe involves the following steps:

1. Rinse the chicken, cut and flatten along the breast.
2. Beat with a kitchen hammer, rub with pepper and salt. If you like more sharply, you can use hot pepper and adjika dry.
3. Heat a couple of tablespoons of vegetable oil in a frying pan. Lay the carcass down and fry, crushing it with a load. If you don’t have a tapaka frying pan, you can cover it with a plate and place a jar of water on it.
4. Turn over the carcass after 15 minutes, return the load to the place, and fry another 15 minutes. Make sure that the chicken is not burnt.
5. If the chicken is large, it can be steamed a little. To do this, remove the structure with the load, pour 4 tablespoons of water into the pan, cover with a simple lid and simmer for 5 minutes. Then turn the meat over, add water and stew for another 5 minutes.
6. The dish is ready. It remains to prepare the sauce. To do this, crush or chop the garlic, chop the greens, salt, mix and pour the oil. Distribute garlic sauce over the whole carcass.

In Georgian

Let’s find out how to cook Georgian chicken at home. Of course, in our country it is not always possible to find those spices that are used in Georgia, but Georgian adjika without tomatoes and Khmeli-Suneli can be purchased. You will need:

• pepper;
• three tbsp. l sour cream;
• chicken up to 1 kg;
• salt;
• 2 tsp adjika Georgian;
• seasoning "Suneli Hops";
• lean and cow butter for frying - one spoonful each.

For the sauce we take:

• salt;
• a couple of cloves of garlic;
• two tablespoons of broth.

This delicious chicken crisp tobacco cook like this:

1. Flatten the carcass, discourage, grate the “Sun-hops”, pepper and salt. Leave on for 30 minutes.
2. Melt the butter in a skillet. Mix sour cream with adjika, spread one side of the carcass (from the back).
3. Lay the chicken back in a frying pan, press down with a load and fry on each side for 15 minutes.
4. Now cook the sauce. To do this, chop the garlic, add water or broth, salt. Drizzle or grate the cooked chicken sauce.

Special Georgian Recipe

Here, before rubbing the carcass, put on gloves, since hot pepper can cause skin irritation. You will need:

• cream 10-20% - 200 ml;
• chicken - 1 kg;
• four cloves of garlic;
• four pinch of hot red pepper (chili);
• lean and cow butter - one spoonful each;
• salt.

Cook this dish like this:

• Cut the chicken into the breast, flatten and, as if turning inside out, remember the joints and vertebrae with your hands.
• Mix pepper and salt, rub with a mixture of whole chicken (and under the skin, too).
• Heat a frying pan with oil and fry the carcass under oppression on each side for 15 minutes.
• Transfer the carcass to the dishes, and pour cream into the pan, add the crushed garlic and salt.
• Once it boils, put the carcass into the sauce and simmer under the lid for five minutes on the stove or in the oven.

Useful Tips

Experienced chefs advise the following:

• If you do not have chicken, you can use chicken weighing up to 2 kg. Only in this case will have to fry it longer.
• If you don’t have a tapaka frying pan, use oppression made from a jar, pot or teapot with water. So that there is no temperature difference, the water should be hot.
• To keep the skin of the chicken crispy, it should not be watered with liquid sauce. Better serve the sauce separately in a socket or bowl.
• It is better to rub the carcass with garlic after heat treatment, because when roasted, it gives the chicken a bitter, not sharp taste.

In the oven

And how to cook up chicken in the oven? You need to have:

• a head of garlic;
• medium sized chicken;
• spices, pepper and salt (to taste).

In a chicken oven, cook as follows:

1. First cut the chicken along the breast, wash.
2. Squeeze the garlic, combine with salt, pepper and spices, mix.
3. Rub the carcasses with the resulting mixture. In order to keep the food juicy, send it to the refrigerator for a couple of hours.
4. Put the carcasses on the grill and put in the oven to the middle level. Place a baking sheet under the wire rack to drain the fat.
5. Turn on the lower and upper heat. Cook the chickens until golden brown for half an hour.

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;
• vegetable oil;
• 1 tsp lemon juice.

Cooking process:

1. Wash the carcass, dry and burn. Separate the neck with a sharp knife and cut along the side of the abdomen. Spread the chicken to get a perfect portion.
2. Remove the liver, kidneys and everything else from the carcass, dry it and beat it off with a kitchen hammer.
3. Chop the garlic, remove the peel along the edges of the carcass, spread the garlic inside and put the peel in place, pressing it with your hand.
4. Cook the marinade. To do this, combine anise, soy sauce, lemon juice, a mixture of peppers and Dijon mustard, mix.
5. Rub the carcass with marinade on all sides, leave for 30 minutes.
6. Fry the chicken in a hot skillet with butter over high heat, crushing it with a load. Turn the carcass over once. Serve with chopped vegetables.

With butter and parsley

This recipe metaphorically mixes the traditions of French grape snails with garlic oil and Georgian chicken chicken. You will need:

• two heads of garlic;
• 200 g of cow's butter;
• 200 g of parsley;
• four chickens;
• ground pepper black;
• salt.

Cook this dish like this:

1. First cut the ridges of the chickens: accurate sawtooth movements or a couple of smashing blows with a sharp large knife - and the chicken spines are in your hands. Then you can cook the broth from them.
2. Combine room temperature cow oil with minced parsley, salt, pepper and crushed garlic. Mix well so that you get the same yellow-green mass with white specks of garlic.
3. Make a pocket for each carcass on the breast. To do this, pulling the skin with your fingers, climb deeper, like in the bosom, trying not to damage the surface. Fill the resulting pocket with a greenish mixture, distribute it over the breast area with rubbing movements.
4. Place the chickens on the baking sheet with the breasts facing up and send for 40 minutes to the oven, heated to 180 ° C.
5. In the sauce, which forms melted butter on a baking sheet, you can then bake potatoes.

In cognac sauce

To create this dish you need to have:

• four cloves of garlic;
• two egg yolks;
• 250 ml of dry white wine;
• 1 kg chicken;
• 60 g of parsley;
• butter - 125 g;
• 60 g of cognac;
• 60 g onions;
• 100 g cream 20%;
• a couple of bay leaves;
• ground black pepper (to taste);
• salt.

Here's the cooking process:

1. Tie the wings and legs of the chicken with a harsh thread, send the carcass to the cast-iron roasting pan. Pour wine into it, add parsley, salt, onion, cow butter (100 g), pepper, bay leaf and garlic. Fry the chicken over low heat, pouring it over the resulting juice.
2. Remove the finished chicken from the fryer, untie it. Spread egg yolk on all sides, pour with melted cow butter.
3. Fry the chicken on an electric grill or in an oven at 200 ° C, turning gently so as not to damage the top layer.
4. Make the chicken chicken sauce from the juice in which the carcass was fried, adding cognac and cream.

In sour cream sauce

And how else can you cook tobacco in a pan of chicken? You will need the following components:

• head of garlic;
• vegetable oil (to taste);
• chicken (1.2 kg);
• salt (to taste);
• a bunch of dill;
• ground black pepper;
• sour cream - 150 g.

So, the method of cooking tobacco in a pan of chicken:

1. Cut the chicken breast, cut the ridge, rub with pepper and salt. Spread it in a large frying pan with its back down, put the press on top and put it in the refrigerator for the night (you can for a couple of hours).
2. Next, pour a little oil under the carcass into the pan and fry over medium heat until golden brown. Then turn over and fry over low heat on the other side.
3. Make the sauce. To do this, mix chopped garlic and dill with sour cream.
4. When the carcass is fried on both sides, drain the excess fat, put the sauce on a frying pan and simmer the chicken in it for 5 minutes.

It should be noted that in Georgia, chicken, as a rule, is eaten with garlic, and in the Imereti variation it is served with chopped blackberries mixed with crushed garlic and cilantro. Of course, they eat with their hands.