How to cook chicken in tobacco. "Tobacco chicken in a frying pan": classic recipe and important moments of cooking

22.10.2019

With the manufacturer of "Uttolin" I was already familiar, bought duck breasts In the marinade, and I liked them. This time, ordering delivery in Okay, I saw a tobacco tobacco shares and decided to buy.

Price -199 rubles per 1 kg per shares (the usual price of 300-350 rubles). Now, by the way, (November 6) for the same price is sold in Pyaterochka.

The duckling is small, already pickled, weighing about 1200 g.

The package is the most ordinary vacuum, and I was already going to pull out the dock from there, but still read the recommendations on the label in time - cook without removing from the package!

Cooking time - 1 hour and 10 minutes.

Cooking method.

I put the duck in a glass tray, as in the cooking process, the package will need to be shifted.

This is done in about 20-25 minutes after departure in the oven, the package by this time is very inflated.

We make 4 punctures and cook for another 45 minutes.

I slightly overtook the duckling and pulled it out of 10 minutes later. Therefore, passed to the bones.

It turned out very soft.

The meat is rather tender and juicy, the taste is pleasant, salt in moderation. Marinade to taste classic, despite the composition.

So for a variety on the action it is quite possible to buy, it is very simple to prepare it, in fact it is a semi-finished product.

Thank you for your attention and successful purchases!

Each people have dishes that can be called their business card national Kitchen. Ukrainians have dumplings and piglets with horseradish, Moldovan - Mamalyga and the Zama, the Russians and dumplings. And the peoples of the Caucasus, in particular in Georgians, the most famous is the Kushan under strange, even funny title - "Tobacco chicken".

"Tobacco" or "Tapaka" - how is it right?

Yes, yes, and this question is not accidental! Why - Now I will understand. Four is preparing tobacco chicken in a frying pan, but not simple, and special, special. It is called the Georgian "Tapa". This is a deep thick-walled peer, which is well and evenly warms up from all sides, and it is intended for the thermal processing of a bird carcass entirely. Therefore, the name of the dish in the Caucasian language sounds not the "tobacco chicken in a pan", but the "tapak chicken", i.e. "fried in the tap". However, whether without realizing, whether inappropriate, or to adapt someone else's speech under its own language, but this excellent dishes began to call in the way it is known throughout the world. And in any restaurant menu, in the range of cafes, bars, the dining room is written only as follows: "Tobacco chicken in a pan."

Tap

As we have already found out, this is a kind of frying pan. Initially, they were stone, then, naturally, Georgians began to use cast-iron. Weather tapes have a bottom with a ribbed surface, so that meat does not stick and did not burn. The dimensions are such that it can be prepared not only tobacco chicken in a frying pan, but also a big chicken, duck, goose. In national traditions, the roast was taken to endure to the table right in the utensils in which it was roasting. Attached to the tap and massive heavy cover. She had to tightly press meat to the bottom so that it would be well delighted. Of course, such adaptations can already be found permanently on professional kitchens, but not modern owners. However, the dish itself is the famous "Tobacco chicken in a frying pan" - enjoys not less than fame and popularity than a hundred or two hundred years ago!

Preparation of birds

Not only dishes, but the bird should be prepared in a special way that the dish it turns out as they do in the Caucasus. Therefore, before telling, how to fry "chicken tobacco", I must say a few words about the preliminary stage.

Carcush should be cleaned, remove the paws and head with the neck, inside. Next, it needs to be cut along the sternum. Indeed, in the pan's chicken pan must be melt. Also in the skin should be made of cuts to fill the tips of the wings and legs: they should not be lifted during frying.

Nuances

In Georgia "Tobacco Chicken" ( classic recipe) is a semi-finished product for further preparation of national meat dishes. Therefore, before putting on a frying pan, the bird is simply solid and rubbed with pepper. Then put in the tap with hot oil, covered tightly with a lid (if you do not have a suitable, take a deep plate and take it with it, pressing the load from above). And on average fire is frying first on the one hand before the appearance of a brownish crust, then turn over to another. If it is preparing like independent dish Tobacco Chicken, a classic recipe recommends using seasonings: mayoran, cilantro, Khmeli-Sunnel, Basilica, etc.

Tobacco Chicken Ordinary

If you decide to put on the table, it's a dish with a side dish, then you will need: bird carcass, 3-4 tablespoons pipe oil, salt to taste, 0.5 spoons of tea red ground pepper. Your future in a frying pan) must be separated, cut along the breast. Wooden hammer sweat a little back and joints. Severe the tips of the wings and legs. Sattail skin salt and pepper. In the pan meline the oil, put the chicken up the back, cover and put on the cover of the punch. Fire make moderate. Fry approximately 30-40 minutes. Readiness Check like this: stick the plug into the meat or a wooden skeletal. If it is easily included, and the juice is highlighted transparent, consider that the chicken of tobacco (the recipe in the frying pan) is ready. If the meat is harsh or the juice pinkish, let a couple of minutes stand on fire. Then the bird shift to the flat dish (fully or divided into portionic pieces) Sprinkle with greens. Nearby lay parsley and celery twigs, fresh cucumbers and tomatoes, radishes, young onions and garlic with feathers. Or soda the black radish, some score a little, sprinkle with vinegar, fuel with vegetable oil and serve. The sideline will suit the boiled rice or fried potatoes. You can and puree.

"Tobacco Chicken" with vegetables (borants)

Preparation of tobacco chicken in a frying pan georgian recipes Frequently combined with extinguishing vegetables. Such a dish is called "Boriani". Spinach, bean, eggplants are taken as a vegetable component. An example of such a dish we offer you. Needed: 1 Poultry carcass, 10 shiny medium sizes, 7-8 bulbs, 100-150 g vegetable oil, crushed kinza and basil (2 tablespoons), chopping mint, saffron, cinnamon, about 2 teaspoons of salts. The main tobacco is known to you. But about eggplants should be said separately. First remove the peel with them. Cut peeled vegetables with mugs (thin) sprinkle so that bitterness come out. Leave them for 10 minutes, then squeeze (it will take away not only bitterness, but also the salt is superfluous). Patch onions onions, lay it out into the heated oil, add eggplants, fry well with fresh spicy herbs. When vegetables and meat are ready, do this: put half of the blue plates on the bottom of the plates, then the chicken separated into portion pieces, and from above again eggplants. Sprinkle with saffron and cinnamon. Amazingly tasty! You can feed it with an impetuous garlic or tomato sauce.

"Tobacco Chicken" with a crispy crust

Main Charm fried dishes - in an amazing crust, appetizingly hurt on the teeth. How to fry "tobacco chicken" so that it really was golden brown, and not burned? Recipe is like this: Separate a carcass and prepare, give a flat shape. Swelling, soda with the cut slices of garlic (for smell), and then generously lubricate outside and inside with sour cream or mayonnaise. Put in hot fat (butter), cover with a lid with a load and roast, turning on time to complete readiness. You will be pleasantly surprised by the result. Served meat traditional sauce Tkemali or garlic-nut. Suitable ketchup. Place the chicken itself on a plate eliminated by salad leaves. You can immediately divide on portions. As an option - sprinkle with anger garlic and sprinkle with pomegranate juice. Pomegranate (and more) decompose on meat and around the salad. When you lay down portions on plates, be sure to lay little and their. So you will emphasize the pleasant taste of roasted meat.

"Tobacco Chicken" with groats

What's new for you in the preparation of this dish? Basic techniques you have already learned. Just when you become put into the pan, put a sneak carcass, lay out also around it neck, paws, liver, stomach, heart. Purchas Just scare and pepper, and chucks with turmeric, also add salts, seasoning, making meat rather sharp. Fry, tightly pressed a carcass to the bottom. When you and other components of the dish. Fire Make a little to Liver not burned. Cooking time - 45-55 minutes. When filing, sprinkled with chopped greens.

Roasted chicken makes our life better.
K / F "SERVICE"

Perhaps, one of the most suitable dishes to the specified format was also a popular chicken of tobacco - for some reason it is rarely prepared at home, ordering in restaurants, admiring, savoring and raising speeches to cooks.

And let's cool the usual settings and invite friends home? On chicken, which yourself and prepare? Of course, at first impassuring how to do this, and finding answers to some "Tsychenko-Tabakovsky" questions.

1. How is it right - tobacco chicken or tapak?

Do you know why the famous chicken prepared so that drools flow only with one mention of the dish, are called tobacco chicken? What is there at all tobacco, do you know? Or is it more correct - Tapaka? Let's deal with.

First of all, let's start with the fact that for the preparation of the search with the controversial name, it is necessary, oddly enough, a special sink is a special frying pan. In fact, we are talking about flat clay people, heavy and rather, called Tapa. Yes, "TAPA" - that's here that the notorious dog, which everyone is searched for. The Xerox Miracle Sundoo gave the name to all copiers, diapers with the filing of the company "Pampers" so often called, and the banal clay frying pan has settles, one can say chicken, perpetuating himself in the name of a dish with his participation. So here is Pafos, yes - what did you think? Is the joke whether a piece of clay (and initially a suitable flat Kamenomka) became world famous food?

Oh, yes, now about tobacco. Russian language - the thing is alive and not tough. It adapts, changing, develops and never stands still. Live - remember, yes? It is possible when the name of this dish has just appeared in Russian, it sounded completely in Georgian - წიწილა ტაფაკა, "Cycila Tapaka", but it was only in the very beginning. People people turned him into Tobacco, because it was more convenient and easier. It turned out the same way as, for example, Pilaz made a pilaf, and Monti is mantas.

Do not agree with such a weak theory? In one of the discussions, which in the Internet - a bunch and a few more heaches, the opponent "Tapaka" led the argument: he laststed the Soviet culinary books and anywhere (!) Did not find the original Georgian name. In 1959, the Publishing House of the Ministry of Commerce of the Georgian SSR released the book. Sulakvelidze "Georgian dishes" - and led a chicken recipe called tobacco chicken. Do you think they could during the ultra-government Soviet Union allow such an error? That's the same.

However, there is another version of the name of this dish - and it is also not connected with tobacco, although it confirms the correctness of writing through the letter B. Philologists believe that initially the word "Tabbak" meant something flattened, flat, something compressed or crushed. From this word to many languages \u200b\u200b(not only Georgian - but, for example, Uzbek), the words "TAPA", "TAVA", "Tabak" and others, meaning, in fact, the same - flat dishes for cooking on fire.

In general, the "magic food" will call this chicken tobacco chicken in the old way. Through B. If you do not agree - your right, you can call for frying pan and stubbornly "tapak", we will react with respect and even listen to the arguments if suddenly you will have a desire to sit down a little more.

2. How to choose a chicken?

The first rule is no chicken! The elderly aunts in this case are categorically not suitable, send them into the broth and the keet, let them cook there and languish. You need young, young individuals, not burdened with the fat, years and acquired wisdom to visit the dinner. Tobacco chicken is preparing for no long, so it is also fundamentally important that it is Yong and Bodr: the younger bird, the faster it comes to the condition.

The second condition is no frozen broilers and other individuals. Even if there looks a carcass beautiful and pink, even if the skin winks to you the perfect glossy glitter and almost pearl overflows, even if you are insurmountable pulls an attractive price, be courageous, hold on and resist! Remember - you need fresh chicken, freshest and cooled, no more. Pink meat, no unpleasant smell, no bruises, intact skin - do not take away without it, do not agree to the smaller.

Third - Marinade. Many supermarkets offer semi-finished products - chickens, generously sprinkled with salt, red pepper and sodium gluconate, which you can buy, bring home, quickly fry and eat at dinner. Do not give in temptation! Who knows what is hidden under the thick layer of marinade? And who knows, what is the most marinade at all? Of course, excessive suspicion of man does not paint, but also naive credulity is also not the best jewelry, so the golden middle in this case will be self-preparation Marinada is at home, with their own hands, his mood and with his clean and good thoughts.

Sure, perfect option - Farm chicken grown without hormones and only turned into meat, specially at your order. However, alas, ideals exist mainly in books and dreams, so soberly evaluate reality and take the best possible solutions that are available to you.

3. What to cook tobacco chicken?

If you suddenly want an authenticity and Georgian flavor to you, go on a trip - moving endless roads to Sakartvelo, you will probably stumble into small markets - marks that scatter the colorful counters along the troc. There, somewhere in the depths of the country, you will find an old man trading clay dishes - He makes her himself, burning in the same furnace with whom his grandfather, and the great-grandfather, and in general, maybe even Prapraded ... there, among the jugs and wine barrels, among cups and plates, bowls and Dorshlags you will find your cherished and best tap in the world.

However, if you agree to the benefits of civilization, look for a special industrial frying pan with a screw cap - it was invented just for the preparation of tobacco chicken: it is low thick-width, the upper part of which can be pressed tightly to meat due to a twisting mechanism.

We assume that you do not at home at home in all corners of special hot-water surfaces from Georgian clay or tools with chatter screws, so we will proceed from what is. Cast iron frying pan? Great, here's it and use it. Not tapa, of course, but not at all bad.

Instead of the screw mechanism, which presses a chicken carcass, providing it with a dense fit to the bottom of the frying pan, take a saucepan - preferably from a stainless steel and with a thick, heavy bottom, pour over a couple of liters of water and boldly put on meat. Right like this, from above. Do not worry, there will be something that needs. For reliability, inward also can be attached to the girlet!

4. How to prepare tobacco chicken in a pan?

The classic is always an excellent result, the most balanced taste, thoughtful and tested by the years. You can endlessly try to improve the wheel, but in the end you will still come to the entire circumference that does not need to add anything or take.

Ingredients:

1 Chicken carcass weighing approximately 500 g (700 g is a limit!);
30 g of butter;
1 tbsp. l. vegetable oil;
Salt, black ground pepper to taste;
4-5 cloves of garlic;
3-4 laurel leaves.

Cooking

First of all (boring, but mandatory!) Chicken carcass must be carefully checked for the presence of possible residues of the pen-fluff, clean if necessary, rinse and dry disposable towels.
The chicken prepared in this way is cut along in half - from the side of the breast, sharp knife or scissors for the bird. We reveal as a book, lay out onto a wooden board, cover with a plastic bag or a piece of food film and delicately, but we grow thoroughly on a chicken with a culinary hammer. We particularly carefully work in the area of \u200b\u200bthe joints, while remembering: your task is not to crush the bones in the crumb, everything you need is to make a carcass as much as possible in thickness, flatten. In this variant, meat in all places will require the same time for the roasters, and the crust will be even golden and appetizing.
Now Marinate. Garlic let us through the press, rub the carcass with salt, pepper and garlic. Traditional Georgian spices are often used (for example, Hop-Sunnels), lemon juice, acute peppers, but still the classic version does not require anything except salt, pepper and garlic (by the way, the latter does not use all the chefs - it is believed that when he is frying It gives no sharp, but a bitter taste, so it is often avoided).
Family carcass must be put in a bowl, cover with a lid and leave when room temperature for 2-3 hours. If possible, you can increase the time of marination to 12 hours, removing meat into the fridge.
Upon expiration of the specified time, heating the pan, we melt the butter (high-quality, yes? Not a spread, not margarine, not a vague something with a huge content of milk and serum), add some vegetable (so as not to burn creamy). Give the chicken, we remove the bay leaf and lay the carcass "on the blades" in the pan. We cover the dump (weighing 2-4 kg) or a special lid (if you are a kitchen turmeric, and you have the desired frying pan).
Fry on a small fire (a little more minimal, below average) 15-20 minutes. Do not strive to speed up the process - if the temperature is too high, the meat inside will not reach ready, will remain with blood, and considering that we are preparing not steak, but tobacco chicken, this option is not acceptable.
Then remove the saucepan, turn the chicken on the second side, again the "corona" of her pots, again in the time. Even after about 15 minutes, the chicken will most likely ready.
We remove the carcass from the frying pan, lay out on the dish, we serve greens and vegetables and immediately, immediately serve! Wine is necessarily a good company - certainly, the wonderful mood will appear automatically.

PS There is another variant of the last stage of cooking tobacco chicken - first warm up the pan to the maximum, lay the chicken in the oil in the inside down, fry 5 minutes under the lid, then we turn up the back up, fry another 5 minutes on a strong fire, and then reduce the temperature to Minimum and prepare under the press for 20 minutes.

5. How to cook tobacco chicken in the oven?

When a popular dish becomes a classic, imminently appear fantasies on a given topic. If you are a secret retrograde, skip your tobacco chicken recipe in the oven, you do not have to do. However, if you are ready to retreat from the rules and like to try a new one, be sure to experiment - who knows, maybe this is this option will be your personal business card in the field of cooking?

Ingredients:

1 chicken weighing 500-700 g;
2 h. L. Hvel-Sunnels;
5-6 cloves of garlic;
Salt, black pepper to taste;
2-3 tbsp. l. Lemon juice.

Cooking:

So, a beautiful, whole, fresh, not frosthed carcass of the chicken, we succeed in one-time towels and cut into the incentive in the breast, opening the bird like a book.
We post on the working board with ugly belly down. Strong surface in this case is not fundamental, so you can not beat chicken, as required classical technology. No, it is possible to repel, of course, it does not hurt, but if I don't want to make noise and wash the extra dishes, it is allowed to be lazy to be lazy.
We rub the carcass with spices, garlic, salt and pepper. Sprinkle lemon juice. Quietly, so that the homemade is not accused of lack of measure, add a few fenugreek, ground coriander, a pinch of red pepper - just because I want to so much, contrary to all instructions in the recipe and even common sense.
We remove the chicken into the fridge - for 5-7 hours. Well, or cover the lid and leave on the table for 2-3 hours.
But then lay a chicken on the grid (of course, we are stuck down, the backup up), we install a baking sheet under the grill, where the juice will die and drip fat (we strongly recommend not to forget and pour the water half a cup - otherwise fat will burn and rolling you abundant " Smoke insulation "). And we bake - without the oppression, but on all sides. Before the breathtaking crispy crust and a stunning golden brush. Temperature - 200 degrees, if possible, turn on and upper, and lower heating, cooking time - about 30 minutes.
Everything. We pull out, lay out on the plate, put on the table and, burning around, begin to appeal.

PS But, by the way, if you suddenly do not care, despite the hellish efforts and all sorts of tricks, you can not buy a tiny carcass, finding only adult chicken individuals, stop your choice on this recipe - the oven everything will close, closes the eyes on Some violations of the canons and even help turn the obvious slip into a wonderful dinner. Do not forget to increase cooking time.

P. P. S. And one more. Yes, yes, Tobacco chick is a dish of "silly", but what to do if a suitable frying pan you have only one, and guests are expected to dinner? Do not fry the chickens in turn, forcing the people to wait for the second party of food, while the first cools? Do not feed the same friends on the principle "Who got up, that and slippers", that is, a treat? The oven to help you - the standard lattice diminker will fully "shelter" three small chickens at a time.

6. Can I prepare tobacco chicken on the grill?

On the one hand, not a classic, yeah. And on the other - well, tell me what an ancient Georgian, having decided to feed the family of chicken for dinner, went to the kitchen and turned on the gas on the stove? That's right, virtual. Historic Georgian has lost fire and laid out chicken on coal. Here let's and we will deal with it, pretending to be a little old Georgians.

Ingredients:

2 chicken carcasses weighing up to 600 g;
Salt, black pepper to taste.

The "highlight" of this dish is "clean" meat, the smell of a fire, fresh air and a taste of freedom. If you decide to add spices flavors to this bouquet, be prepared that when cooking on the fire, they will mercilely burn than they can ruin all the pleasure of taste chicken meat. We advise lovers of spices to cook and file tobacco chicken sauces, but when picking up the seasoning, restricted only with black pepper and salt.

Cooking:

So, washed and the dried carcass is cut along the breast, we reveal the bird with a "little book", lay out onto a working surface. As you should be pressed the palm - so that the small bones are cracked, the carcass became more flat. Then cover food film And they beat off - the chicken should become evenly fine (or equally thick) in all convex and not very places.
We rub the salt and pepper, leave for several hours to marinen.
Then we prepare coal - firewood should completely ruin, only after that you can start directly to the frying meat.
To prepare tobacco chicken is needed on a double grill: lay out meat on the bottom, cover up the top, tightly fix the clips. Shampoo, bamboo sticks, frying pan for mangal and other frills - not an option.
We lay out the grille on the brazier and fry, periodically turning over, about 20 minutes. Strictly follow the fact that the coals do not flame with fire (burnt meat - not the most refined dinner). With the appearance of flame languages, we attach them to ordinary water (remembering that alcohol, which is so fashionable to water the meat on the grill, the opposite provokes the strengthening of fire). The readiness of the chicken is checked using a knife - having caught the meat in the thick of it, check the juice: if it is transparent, the chicken is ready.
Remove from the mangala, shift on the dish and serve.

P. S. When you fry the chicken on the grill, do not forget to lay a little vegetables on the grid next to meat - tomatoes, peppers, eggplants, grilled zucchini leave unusually tasty.

7. How else can you cook tobacco chicken?

In general, Tobacco chicken, despite his popularity, was and remains a rather "clamped" dish - all fantasies and creative bursts, which can be carried out on its basis, are mainly connected with the ingredients for marinade. Someone is preparing it on the basis of kefir (special chic - find Maconi), and someone wants to add chili pepper, one like the richest and complex bouquet of all sorts of spices, while others prefer to manage only salt and black pepper, considering it with the highest pilot in Tobacco chicken cooking.

You can experiment with the feed of chicken on the table. Beautiful looks "pillow" from salad leaves and greens, wheat sprouts and other utilities. Very tasty goes on a sheet of pita - a thin bread is impregnated with the juice of chicken and turns into a special delicacy. Beautifully looks all sorts of vegetable decor in the spirit of carving lovers (lattices from multi-colored peppers, carrot butterflies, tomato flowers).

Special chic - stylishly decorate a dish with a tobacco chicken with an almost designer composition from a pair of thyme branches, garlic grill and some germinated seeds of radish or wheat grains, artistically truncate with a grenade and make the last veil barcode in the form of a road from an expensive tricky thick sauce.

In general, there is no limits when it comes to fantasies and trip travel flights. Buy a ticket and go to your own way.

8. How to choose a garnish for tobacco chicken?

Get ready for the fact that in classic version Tobacco chicken is served and eaten without a side dish. Yes, yes, that's so brutally, rigidly and in an adult: just a bird, on the bone, without any renerests in the form of kashe and stew spinach. Only hardcore! Hardcore and many, many greens - kinse, parsley, salad leaves.

However, who said you should always do the same as required by the rules? If the soul craves experiments, serve with tobacco chicken baked potatoes baked in the oven. Well, or figure out something like boiled stewed rice with roasted carrots, onion, green peas. Solutions are perfectly suitable - homemade, barrels, sharp.

Fresh vegetables garnish are considered? Then superimpose them more - tomatoes and cucumbers are asking for a company to fried chicken. And you can still have the same tomatoes, zucchini, carrots, eggplants, peppers put on a hot, after cooking chicken, a frying pan and slightly please them. Not grill, of course, but nothing.

In general, do how to make an intuition. And we have a rustling to be agonizing that the rules are so bored, well, the right of the word!

9. What sauces are served with tobacco chicken?

The sauce is such a miracle that is able to turn any dish into a masterpiece, so do not neglect this question and be sure to prepare several options that can be served with meat.

Classic sauce, which is most often served with Tobacco chicken, Niorchkali is a rustic "Boltushka": there is a lot of crushed garlic, stealing with salt and mixed with water (a drop of vinegar and vegetable oil - "bonuses" for those who need experiments).

You can feed pickled sharp peppers, sliced \u200b\u200bby cubes and mixed with sour cream. Marty, herbs, spices and garlic - one more option. Nuts, tomatoes, greens - the basis for its own experiments. Iiva, Dogwood, pomegranate juice - Ingredients for bold. With reluctance to fantasize, there is Adzhika, Sacebel, Tkemali. In general, if you wish to find something for sure.

Why would you have a soul, in no case choose the absence of sauce as such: this simple bar turns the chicken in the song, the words of which I want to learn by heart and touch so often, as soon as decency is allowed.

10. What should I do if a little tobacco chicken remains after dinner?

What if suddenly the dinner was eaten not all chicken? Well, first, wondered what are you wondering and your guests stuck so much? Weakbanks, and only! Did not mastered the seventh carcass on three - old men! Well, and secondly, to rejoice, of course: Tobacco chicken is often used as an ingredient for making a mass of other dishes, delicious and interesting, and you have a chance to try at least some of them.

What do you say, for example, about borants - stew vegetable mix Gently hugs a layer of fried chicken meat (the remnants of chicken, where are you, ay?), Is everything seasoned with a sauce from Marty and is served hot? Yeah, already intrigued? Prepare a double batch of chicken - it will not disappear.

In addition, do not forget that the finished chicken meat is an excellent basis for all sorts of salads, sandwiches, patestones. In general, let live remnants!

So, we are preparing to the dinner chicken tobacco today? Challenging, agree, nothing, yes we did not seek to tell about special difficulties and technological subtleties, interesting except for those who decide to devote several years of living perfect recipe Tobacco chicken, forgetting that Ideal is there, in your personal attitude to the kitchen, people, this, past and future.

"Magic food" I wanted to inspire you to go to the store today, buy a couple of chickens and a bottle of Georgian wine, on the way home to call the nearest friends and call them to visit. Just. Spontaneously and without reason. Just because Tobacco chicken is tasty, and your life is one, fleeing and beautiful.

Tobacco chicken (tapac) is a popular dish based on Georgian cuisine. In the original, the bird is preparing in a special frying pan "TAPA" equipped with a flat lid, under the weight of which the chicken is pretty plummeted inside, and the outside is covered with a crispy crust. However, inventive hostesses, taking advantage of submitted means, invented another tricky way, allowing to obtain a similar dish.

Thus, to prepare tobacco chicken at home, it is not at all necessary to acquire a special dishes, it is enough to apply the usual frying pan (or the grill frying pan, as in our case), and use any capacity filled with water as a cargo.

Ingredients:

chicken - 1 kg;
vegetable oil - 30-50 ml;
garlic - 2 teeth;
salt, spices - to taste.

Tobacco chicken recipe on a frying pan with photos

We wash the chicken thoroughly, we remove the extra moisture, busting with a napkin or paper towel. The pure bird carcass cut the sharp knife along the spine or breast. Next, turn around the workpiece of the food film and be carefully chosen from two sides, while trying not to damage the skin.
Remove the film, rub the chicken on both sides of the salt, passed through the press garlic and spices, for example, sweet paprika, hops-Sunnels, sharp pepper, etc. It is possible to do with salt and garlic at all - everything depends on personal culinary preferences.
On strong heat heating the thick-nosed spacious pan with vegetable oil. On the hot surface we place the splashing carcass of the skin down. Cover the poultry with a sheet of foil, and on top of watering the cargo, for example, a large saucepan, filled with water. Farm chicken on medium fire 20 minutes. During this time, the lower side must be well shred up and covered appetizing crust.
Next, carefully turn the bird and fry under the load of about 20 minutes. Checking Readiness: Immerse the knife into the worst carcass place. If the blade enters sufficiently freely and the transparent juice is distinguished from meat, we remove the pan from the stove. If the chicken is strongly twisted outside, but it remains inside the damp, we reduce the fire to a minimum and Tim chicken under the oppression until complete readiness.
Serve freshly prepared dish with fresh vegetables and / or side dish. Also, tobacco chicken perfectly harmonizes with garlic or tomato sauce.

Enjoy your meal!

Tobacco Chicken - Piquant Recipe and aromatic dish Caucasian cuisine that has long gained considerable popularity away from territorial homeland. Many believe that it is extremely difficult to reproduce the authentic option at home, but with a detailed study of the issue it becomes clear that everyone will be able to fulfill the task.

How to cook tobacco chicken?

Tobacco chickens - a recipe for cooking elementary, but requiring compliance with certain rules and subtleties, without which the result will not be able to satisfy the requests of the experts and admirers of this delicious dish.

For registration of delicacy choose young chickens weighing 400-600 g.
Carcasses are rinsed, dry, cut along the breast, flatten and cut off a little under the film.
Then the marinade is preparing, which rubbed chicken and leave for 2-12 hours.
If there is no special tank with a screw and pressed lid, the bird is laying on a heavy, cast-iron frying pan with an oil. The cargo is placed on top, which is suitable for a slight diameter pan, filled with water.
Depending on the recipe, a garlic-based tobacco chicken sauce is preparing, which are squeezed by a ruddy carcass at the end of frying or before feeding.

Marinade for Tobacco Chicken

If you do not know how to chicken tobacco chicken, all the subtleties of this step further. In the authentic version, only fresh-mounted black pepper and salt use as seasonings. However, it is often often for the dish of special taste characteristics and stronger fragrance, the composition of the seasoning is expanding, adding other spices and fragrant herbs.

Ingredients:

creamy oil - 40 g;
lemon - 1 pc.;
garlic teeth - 4 pcs.;
pepper black and hops-Sunnels - 1 tsp;
salt.

Cooking

From lemon, juice is pressed, mixed with melted oil, garlic, salt, pepper and hops-Sunnels.
They rub the resulting chicken mixture, leave in a package or special container under the lid for 12 hours.

Tobacco Chicken - Classic Recipe

Next, you will learn how to prepare tobacco chicken in classic variationso that the meat remains juicy and acquired an appetizing ruddy crustwhich is a business card of this popular Georgian. Carcush in this case marinate in a mixture of oil and lemon juice, and season spicy sauce At the end of the frying.

Ingredients:

chicken - 1 pc.;
garlic - 3 teeth;
acute pepper - ½ pod;
lemon juice - 20 ml;
ground black pepper - 1 h. spoon;
salt.

Cooking

The chicken carcass is rubbed with a mixture of lemon juice, salt and vegetable oil, and leave for several hours.
Lay out the chicken in the skin down into the heated frying pan butterFry on every side for 20 minutes.
Mix black and sharp pepper, spoonful oil, garlic and spoonful water, watered with a chicken in the end of frying.
Tobacco chicken, the recipe of which is properly executed, served hot.

Tobacco Chicken - Georgian Recipe

Among the wide range of all sorts of variations on a classic topic, it is difficult to determine which Tobacco chicken in Georgian is the rightmost. Along with the previous recipe, the technology provided in the recommendations below is used. It is fundamental to its difference in the use of kinse green, which is added to the sauce.

Ingredients:

chicken - 1 pc.;
garlic - 3 teeth;
acute pepper - ½ pod;
kinza - 1 beam;
creamy oil - 1 tbsp. the spoon;
salt, black pepper.

Cooking

Chicken rubbed the mixture of salt and crushed acute pepperLeave for 2 hours.
Lay out the carcass of the skin down and fry from two sides on a mixture of two types of oils.
Preparing seasoning for tobacco chicken. For this, garlic, cilt and vegetable oil are mixed.
Preparedness squeeze the meat with a spiced mixture and covered with foil for 15 minutes.

Tobacco chicken - recipe on a frying pan under the press

Traditionally, the dish is fried in a special container, which is equipped with a screw cap, pressed the contents. If there is no, then the chicken of tobacco is prepared in a frying pan with a thick bottom, pressing a carcass with the help of sweater. Such can be a saucepan with water or a lid smaller in the diameter, which is stacked by something heavy.

Ingredients:

chicken - 1 pc.;
vegetable oil and lemon juice - 1 tbsp. spoon;
creamy oil - 1 tbsp. the spoon;
salt, black pepper, dried garlic.

Cooking

Suggest a carcass with a mixture of lemon juice and vegetable oil, salt, pemps, sprinkle dried garlic And leave for impregnation.
Chicken is fry from two sides under the press on a frying pan with butter.

How to bake chicken tobacco in the oven?

If you do not like too grilled and rosy chicken tobacco, the recipe in the oven will be an excellent solution for more delicate dishes taste. This method of cooking is also good because in one approach can be issued simultaneously 4 servings without tedious standing above the stove.

Ingredients:

chicken - 2 pcs;
vegetable oil I. georgian Adzhika - 2 tbsp. spoons;
garlic - 2 teeth;
salt, black pepper.

Cooking

Prepared chickens are squeezed with a mixture of oil with adzhika, garlic, salt and pepper, leave for a couple of hours.
Put carcasses on the lattice and bake 50 minutes at 200 degrees.

Tobacco chicken in a slow cooker

Next, you will learn how to prepare tobacco chicken in a slow cooker. In this case, it will not be possible to press the bird with the press, as it could be done in the classical frying in a pan, but flavoring characteristics finished dish From this will not be worse, except that the crust is less pronounced and not so uniform.

Ingredients:

chicken - 1 pc.;
vegetable oil - 1 tbsp. the spoon;
seasonings - to taste;
salt, black pepper.

Cooking

Chicken rubbed seasonings, salt, pepper and leave for 12 hours.
Put a carcass in the washesized bowl and prepare on the "baking" for 25 minutes on each side.
Tobacco chicken, the recipe of which is successfully executed, served hot, adding a favorite sauce.

Tobacco chicken in the oven with potatoes

The most appropriate garnish to the tobacco chicken - vegetable cutting or salad with greens. However, if desired, you can prepare a more damp supplement from potatoes. It is convenient to cook a dish in the oven: the bird is twisted on the grille, and vegetable slices are baked the level below on the contrary, while in the same time impregnate with the poultry with the poultry.

Ingredients:

chicken - 2 pcs;
potatoes - 1.2 kg;
vegetable oil - 3 tbsp. spoons;
garlic - 4 teeth;
salt, black pepper.

Cooking

Prepared chickens rub with salt, pepper, garlic, hops-sunnels and butter.
After a couple of hours, lay the carcasses on the grille.
On the contradictory there are potato slices flavored with oil, basil and salt.
Bake the dish of 40-50 minutes at 200 degrees.

Tobacco Chicken in Aerium

Tobacco chicken, the simple recipe of which is preparing below, is prepared with Aerium. The result will delight gentle taste Chicken meat and ruddy appetizing crust. As a marinade, you can take a classic set of black pepper and garlic, adding it oil and lemon juice Or expand the composition at the request of the addition of other spices.

Ingredients:

chicken - 1 pc.;
vegetable oil - 3 tbsp. spoons;
garlic - 4 teeth;
khmeli-Sunnels and Basil - to taste;
salt, black pepper.

Cooking

Chicken rubbed salt, pepper, hops-sowel, butter and extruded garlic, give to soak.
Put a grille on the middle level.
Tobacco chicken on the grill is preparing for 40 minutes, turning over in the process.

Tobacco Chicken on Mangal

Tobacco chicken, original recipe Which you will learn next, can be failed by a traditional manner in a frying pan or on coals on the Mangal. In any case, the meat will be juicy inside and appetizing ruddy outside. The whole secret in the right marinade, which moderately softens the fibers and creates a protective film during heat treatment.

Ingredients:

chicken - 1 pc.;
water - 1.5 liters;
salt and sugar - 120 g;
garlic - 5 teeth;
carnation - 10 buds;
vegetable oil - 5 tbsp. spoons;
seasoning for barbecue - 2 tbsp. spoons.

Cooking

Tobacco chicken cooking starting with marinations. Dissolve B. hot water Salt and sugar, add cloves, and after cooling the chopped garlic and the prepared carcass.
After 12 hours they dry the bird, rub the mixture of oil and seasoning.
Prepare chicken on a grill on glowing coals until readiness.