Exquisite Georgian dish, which, perhaps, everyone has heard of, has an amazing taste and delicate texture, which takes no more than 1 hour to create. If you really want to prepare this dish for your meal, then it is in our power to help you by just talking about how to fry tobacco chicken in a pan.

Preparing a poultry dish is easier than you think, and if you follow all the culinary features of the recipe, then the treat will turn out to be a real delicacy from which you will not be torn off.

In the Caucasian technology of preparing tobacco chicken, a young chicken is rubbed with ground black pepper and salt before frying. But you can break away from this tradition by using any other spices to spice up the meat.

You can change any spices at your discretion, but it is strongly not recommended to remove black pepper from the recipe. It is essential for successful frying of chicken.

How delicious to fry a chicken in a pan

Ingredients (for 1 serving)

• Chicken - 1 carcass + -
• - taste + -
• — 50 g + -

How to fry tobacco chicken in a pan

To quickly and tasty fry tobacco chicken in a pan, you first need to choose the right poultry meat, as well as the right cooking recipe.

It is best to use a carcass for frying, weighing 500-600 g (the maximum allowable weight is 800 g). It is this chicken that is ideally fried, acquiring a crispy golden crust during the frying process.

1. We wash the meat of a young chicken under running water (outside and inside), dry the bird with paper towels.
2. Lay the chicken breast-side up on a cutting board and carefully cut the breast open. It is necessary to flatten the carcass so that it becomes flat, otherwise the chicken will not fry evenly in the pan.
   In order for the carcass to be completely flattened, we must beat the poultry meat with a special hammer. It is especially important to beat off (soften) the joints of the chicken.
3. We rub the cut chicken with salt, you can additionally rub it with spices.

• Red pepper, basil, thyme and cilantro are ideal spices for tender meat. All spices do not need to be used at once. A harmonious combination of 2-3 types of fragrant spices will be enough.
• It is also not recommended to rub the poultry carcass with garlic before frying, since the meat can turn out bitter. Use garlic supplements at the very end, and even at the end of cooking.

1. Put the butter in the pan, give it a little time to kindle. Tapaka chicken is best fried in ghee.
2. We spread the young bird in a frying pan heated in oil with its back up.
3. Fry the tobacco chicken for 5 minutes on one side over high heat, then turn the bird breast upside down and fry it for another 5 minutes over high heat. The entire roasting process must take place under a closed lid.
4. Reduce the flame to a minimum, fry the chicken in a tapaka pan for 20-30 minutes under a closed lid.
5. If you do not have a special frying pan for frying chicken, then cook the bird for the same amount of time in a regular frying pan, but under special oppression.

Oppression options for frying tapaka chicken

As a press, a pot or a jar of water is suitable. To do this, set it on a flat plate, and then place it in a pan, setting the oppression directly on the flattened meat.

In the case of using water for oppression, remember that the liquid must be warm so that during the frying process there is no sharp temperature drop between the meat and the oppression.

How to make garlic sauce

On this, the preparation of young chicken according to the Georgian recipe could be over, but we will try to improve the recipe by adding garlic sauce to our favorite dish.

Ingredients

• Garlic - 3-4 cloves
• Purified water (cold, boiled) - 100-150 ml
• Coarse salt - 1/3 tsp

Making niortskali sauce for tobacco chicken

1. We clean the garlic cloves, chop them coarsely, put them in a mortar, mix with a pinch of salt.
2. Grind garlic with salt until a homogeneous mass is obtained. If there is no mortar, then pass the garlic through the garlic press and manually mix the resulting mass with a portion of salt.
3. We shift the garlic mass into a bowl, pour it with a small amount of boiled water (cold), mix thoroughly.
4. When the tobacco chicken is fried in a pan (under oppression) for 20 minutes, pour over it with ½ of the prepared portion of garlic sauce.

On average, it takes about an hour to cook Georgian tabaka chicken. If you cook more than one serving, but several, then you will have to fry the chickens in the pan in turn, respectively - the cooking time will increase several times.

To somehow reduce the overall cooking time - try frying the chicken in the oven on a baking sheet. Several carcasses can be laid out on a baking sheet at once, so that "with one shot you will kill two birds with one stone."

Secrets of Cooking Chicken Tobacco

Cooking a broiler

A young village chicken is ideal for cooking such a dish as tapaka chicken in a pan. However, if you have not been able to buy poultry, you can take a broiler.

The taste of a broiler will certainly be worse than that of poultry, besides, it is much more difficult to bring a broiler to full readiness. In this case, in order to obtain the desired result, in addition to the frying pan, you will have to use the oven.

marinating chicken

Before frying, young chicken can be marinated. As a rule, kefir or lemon juice with the addition of your favorite spices is used for this.

The classic recipe for marinated chicken tabaka involves long marinating (at least 10 hours) and quick frying. However, most housewives prefer quick pickling (1-3 hours), but it is this method that increases the total frying time of the bird.

To fry tobacco chicken in a frying pan in a marinade, you need to pour a little water into a heated frying pan, melt the butter in it, and then lay out the marinated product.
After 1 hour of frying the meat under pressure, jelly will stand out from it, which forms a beautiful golden crust.

frying pan

For frying chicken, it is better to use a cast-iron tapaka pan. It is very convenient to fry a young chicken in it, since the lid presses the meat to the hot bottom (that is, it is the necessary oppression for it) and allows the bird to be thoroughly, and most importantly, evenly fried.

If you do not have such a frying pan, any other frying pan with a thick bottom and walls will do.

Grilled chicken time

How much to fry broiler chicken tobacco - you must determine for yourself, focusing on the weight of the bird (the larger it is, the longer the cooking will take).

You can understand that the meat is ready as follows: we pierce the thickest part of the bird with a wooden skewer, if clear juice stands out, then the meat is ready.

What to Serve with Tapaka Chicken

Georgian treats can be served as an independent dish, as well as in combination with fresh vegetables, salads, aromatic sauces, adjika (regular or Georgian), herbs, etc.

How to fry tobacco chicken in a pan is described in detail in the article, taking into account all the features of young chicken meat and the culinary traditions of glorious Georgia. If you are looking for a simple recipe for a special dish, then homemade fried chicken tapaka is exactly what you need.

Use the practical advice of "Cook" - and enjoy the extraordinary taste of your favorite dish. Bon appetit!

The popular Georgian dish "chicken tabaka (tapaka)" has long become multinational. In the expanses of the former Soviet Union, it is prepared everywhere, adding their own national notes or using a classic recipe. One of the main secrets of the traditional chicken tabaka recipe in a pan is its pressure cooking.

The dish got its name (tapaka) from the name of the original frying pan (tapa), which is used in Georgian and other Caucasian cuisines. This is a wide cast-iron pan with a heavy lid, which presses down the dish with its weight, allowing it to be well fried. If your household does not have such an item of kitchen utensils, then it does not matter. We know how to cook tobacco chicken according to the original recipe under pressure, even in a regular cast iron pan. To do this, be a little smart and follow our step-by-step instructions.

Classic Chicken Tabaka (Tapaka)

Tapaka chicken according to the traditional Georgian recipe is cooked whole (carcass). The simplest version of the recipe uses a minimum of ingredients. The use of garlic and a special cooking method give a special taste to the finished product.

Required Ingredients

In this recipe we will need:

• Broiler (carcass) - 800-1000 grams;
• Garlic - 5 cloves;
• Salt and black ground pepper - at your discretion.

If you wish, you can additionally use other favorite spices, but still we suggest trying to cook the dish for the first time according to this recipe.

Classic chicken tabaka (tapaka): recipe with photo

Cooking process

The key to cooking is properly prepared chicken. From this point we will start:

1. The chicken carcass must be whole, but gutted. Rinse thoroughly under running water and dry with paper towels. Then we cut along the breast (leave the back intact!) So that the chicken can be flattened on a flat surface.
2. Next, you need to beat off the chicken carcass a little. The main task is to walk with a chop hammer over the bones.
3. Then we move on to preparing the dressing for our chicken. We clean the garlic and pass it through the garlic press. Mix garlic, pepper and salt in a separate bowl. To make it easier to process the chicken with spices later, you can add a few drops of sunflower oil.
4. With the resulting mixture, rub the chicken thoroughly over the entire surface.
5. Heat the pan with the addition of sunflower oil. We shift the prepared carcass to the pan - cut side down.
6. From above we put a press from improvised items of kitchen utensils. To begin with, we lay a flat plate on the chicken, and put something heavy on top. It can be a pot or a kettle of water.
7. Fry over medium heat on one side for 20 minutes (frying time may be slightly less if you chose a smaller carcass).
8. Then turn over on its back and fry for the same amount of time on the other side.
9. Our chicken should be golden brown - this is the best evidence that everything is done right.

As a side dish, you can use anything - potatoes (boiled or mashed potatoes), vegetables, rice. Still, the “protagonist of the evening” is tobacco chicken cooked according to our recipe in a pan.

Chicken tabaka (tapaka) with author's sauce

This recipe, undoubtedly a cult dish of its time, involves the use of a much larger list of seasonings and spices. Accordingly, you will spend a little more time, but the final result is worth it. After all, we know how to cook tobacco chicken in such a way that everyone says “Wow!”.

Required Ingredients

To fry the chicken, we need:

• Chicken (chilled carcass) - 0.8–1 kilogram;
• Ground pepper - a quarter of a teaspoon;
• Coriander - 2 teaspoons;
• Cumin - half a teaspoon;
• Sunflower oil - 3 tablespoons;
• Water - half a glass;
• Salt - at your discretion.

An important ingredient in this recipe is the sauce. To prepare it you will need:

• Garlic - 2 cloves;
• Cilantro (chopped) - 3 tablespoons;
• Tomato paste (without additives) - 150 milliliters;
• Sunflower oil - 2 tablespoons;
• Cayenne (red) pepper - half a teaspoon;
• Ground paprika - 1 teaspoon;
• Salt and sugar - a little bit (on the tip of a spoon) of each ingredient.

If you have a special frypot with a pressure lid, it is best to use it for cooking. In the absence of such kitchen utensils, you can get by with an ordinary cast-iron pan with artificial oppression (press).

Chicken tabaka (tapaka) with author's sauce: a step by step recipe

Cooking process

First, we will prepare the chicken for frying, and while it is cooking, we will take care of the sauce:

1. We wash the chicken carcass thoroughly, dry it and cut it along the breast. We leave the back intact, turn the chicken over with the cut side down and walk along the surface with a chop hammer.
2. It is necessary to beat off mainly the bones, so that during the frying process the carcass is well pressed by the press.
3. Grind the coriander and add cumin and pepper to it.
4. We first process the carcass with salt over the entire surface (to taste), and then we go through the prepared mixture of spices.
5. You need to spread the chicken on a preheated pan, in which sunflower oil is added.
6. First lay the chicken cut side down. From above we press a heavy cast-iron lid or an improvised press from an ordinary plate and a saucepan (for example) with water. Most importantly, the carcass must be carefully pressed to the bottom of the pan.
7. Fry over medium or slightly above medium heat for 15 minutes. At the same time, every 2-2.5 minutes we turn the chicken over to the other side and again put the press on top. It's not very convenient, but that's exactly what you should do in this recipe.
8. After a quarter of an hour and following our recommendations, you should have a slightly golden crust on the surface of the carcass.
9. Now the temperature can be slightly lowered and the press removed. Pour water into the pan (no more than half a glass) and continue to fry under the lid. 6-7 minutes on each side will be enough until the chicken is fully cooked.
10. While the chicken is cooking we will prepare the sauce. We take a small saucepan (you can use a saucepan), pour in sunflower oil and spread finely chopped garlic. Fry it for one and a half minutes, constantly turning over.
11. Then add red pepper and paprika, add tomato paste, mix well and bring to a boil.
12. As soon as it boils, add cilantro, salt and sugar, cook for a minute and remove from the stove.

Before serving, we cut the chicken into portions and pour over our sauce. Any side dish is suitable for such chicken tobacco, cooked in a pan according to the author's recipe, but it is best served as an independent dish.

Chicken tabaka in lemon marinade

In fact, there are many varieties of chicken tobacco recipes. Even small changes to a classic recipe can give a dish completely new flavors. In the proposed version, we will use lemon and special Georgian seasonings. What happens as a result is better to try than to hear a hundred times how beautiful, tasty and fragrant it will be.

Required Ingredients

For this recipe we need:

• Young broiler - 0.9–1.0 kilograms;
• Lemon - 1 piece;
• Butter - 60 grams;
• Garlic - 4 cloves;
• Khmeli-suneli (a mixture of spices) - half of the package;
• Greens (parsley, cilantro);
• Pepper and salt - to your own taste.

Try to choose a chicken that is young so that the meat is tender.

Chicken Tabaka in Lemon Marinade: A Step-by-Step Recipe

Cooking process

The better we marinate our chicken, the more tender it will be and the faster it will cook:

1. Wash the chicken well and pat dry with a paper towel.
2. Then we split it. We cut exactly in the middle along the line of the breast, while leaving the back intact. We spread it on a flat surface with the cut part down and pass along the ridge with a chop hammer. If desired, you can beat off the carcass from the inside.
3. Now we turn to the preparation of the marinade. Squeeze juice from our lemon into a separate container. Salt it and pepper it (to taste), then add the garlic cloves squeezed through the garlic cloves and add the hops-suneli seasoning. Mix the ingredients of the marinade to form a homogeneous mass.
4. We thoroughly process the carcass with the prepared marinade on both sides. Especially carefully you need to walk on the outside, rubbing our sauce directly into the chicken skin.
5. Leave the chicken for about 60 minutes at room temperature so that it is well soaked.
6. After this time, heat the pan and add butter to it. We wait until it melts, and put the chicken in the pan with the cut part up.
7. From above, it is imperative to build an impromptu press, since the chicken should be well pressed against the bottom of the pan. It can be made in a very simple way - we put a flat plate on the chicken, and on top we place a pot or kettle filled with water.
8. We fry the chicken (fire - medium power) on the back for 17-20 minutes, after which we remove the press, turn it over to the other side and return the oppression to its place. On the other side, fry for the same amount of time, after which we make sure that our chicken is covered with a golden crust.

We spread the finished chicken on a dish and sprinkle with finely chopped cilantro and parsley sprigs on top. Fragrant chicken is delicious on its own, but also goes great with a side dish or tomato sauce. Tobacco chicken cooked according to our recipes in a pan under pressure is a great dish option for all occasions, whether it's a holiday or an ordinary family dinner.

This dish from Georgian cuisine is chicken or young chicken, which is cooked in a frying pan with a special lid called “tapaka”, this frying pan also has a screw press. It is from this name of the lid that the name of the dish came - tobacco chicken. But, alas, not everyone has such a frying pan in the house, here are some tips that will help you cook a wonderful tobacco chicken without special tools.

Ingredients:

• Chickens or young broiler hens (but not laying hens!),
• Adjika (ready) - 5 teaspoons or to taste,
• Butter and vegetable oil (in equal proportions),
• Garlic - 5 cloves,
• Salt and ground black pepper to taste.

Cooking process:

This is a classic Georgian recipe for chicken or tobacco chicken, but today we will deviate a little from the recipe and cook tobacco chicken marinated in wine.

When preparing this dish, it is very important to choose a good weight that will help to properly flatten the chicken carcass. Here are some tips for making chicken tabaka or slipper at home:

• Choose the right chicken, the bird must be young, otherwise, even with a long marinade, the old chicken will end up tough and tasteless;
• The chicken carcass should be fried in a mixture of butter and vegetable oils (in equal amounts),
• Pre-marinating the chicken makes the meat more tender and flavorful;
• Meat should be cooked in a thick-walled skillet, ideally a cast-iron skillet;
• Instead of marinating the chicken, you can cut it lengthwise and just beat it lightly with a mallet and rub it with spices.

Proper preparation of chicken tobacco

First you need to thoroughly rinse the carcass (or carcasses) of the bird, then dry it with a napkin or towel. Also carefully inspect the carcass, remove all remaining feathers.

Next, you will need a sharp, large knife with which you will need to cut the chicken along the entire breast. Beat the chicken with a chop mallet. To prevent splashes from flying around, it is more practical to cover the bird with a bag or cling film.

Garlic cloves should be peeled and put through a garlic press.

Then small cuts should be made in the chicken carcass in several places and chopped garlic should be put in the resulting pockets.
Now the chicken carcass should be rubbed with ready-made adjika, if you like - with some other spices, salt and black pepper.

Then we shift into a deep cup, cover with a lid and leave to marinate for 30-45 minutes.
Or let the chickens stand in a white table wine marinade (you can even leave prepared carcasses in such a marinade overnight in the refrigerator).

Now you need to prepare a frying pan or a brazier in which we will cook tobacco chicken. To do this, put the pan on the fire and melt the butter and vegetable oil in it, about 2-3 tablespoons each.

Now that the mixture of oils has warmed up, you should put the marinated chicken in the pan, put the chicken skin side up.
Then you need to cover the pan with a flat dish or lid (smaller than the diameter of the pan) and put a weight on top. As a load, you can use any heavy metal object, an ordinary glass jar (three-liter), which must be filled with water.
In my step by step photo recipe for making tobacco chicken, I use a pot of water.

Chicken should be fried on both sides, fry for 25 minutes on each side. Little chickens, like mine, weighing 400 grams each, are much smaller.

Put the finished tobacco chicken on a flat dish, serve with fresh herbs and vegetables. An excellent side dish for such meat would be boiled rice or mashed potatoes. If desired, you can prepare any sauce and serve it in a small cup.

Three chickens I fried well to a crispy crust, and three carcasses I fried lightly and stewed them in wine, in which tabaka chickens were marinated.

For this, I also needed a few cloves of garlic and a couple of sprigs of rosemary. In the pan where the tobacco chickens were fried, we send the crushed garlic and rosemary and add the wine.

Boil for a couple of minutes and add the chicken carcasses. Simmer covered for 10 minutes. Young tobacco chickens prepared in this way are very tender and juicy.

Chickens or tobacco chicken in the oven

If you do not want the smell of fried butter in your home, then you can use bags or a baking sleeve. In such a package, you can easily cook fragrant tobacco chicken with a beautiful golden crust, while the oil in the pan will not burn, which is very important! In addition, you don’t have to worry that the meat will turn out dry, this will never happen in the sleeve, it will be juicy and fragrant!

In order to cook juicy chicken tobacco in the sleeve, you will need the following ingredients:

• Young chicken or broiler chicken - 1 carcass,
• Garlic - 1 head (large)
• Sea salt to taste
• Adjika - 3 tbsp. spoons,
• Black ground pepper to taste.

Proper preparation of juicy chicken tobacco in the oven in the sleeve

The carcass of the bird should be washed and then dried with a napkin.

Then use a sharp knife to cut the chicken along the breast.

Next, you will need to peel the head of garlic from the husk and pass the garlic through the garlic press, then mix the garlic with the finished adjika and add sea salt and black pepper to taste. Mix everything. And rub the prepared bird carcass with the resulting mixture. You can make small cuts all over the carcass and put a mixture of spices and adjika in them, so the tobacco chicken will be even juicier and more fragrant. We spread it on a flat dish and put a load (a jar of water) on top, leave it for 30-40 minutes.

Then we shift the carcass into a baking sleeve, fix it on both sides. We shift the chicken sleeve onto a baking sheet and send it to the oven preheated to 180 ° C, cook tobacco chicken for 1 hour and 20 - 30 minutes, small chicken - a little less time.

We serve the finished dish with herbs and vegetables (fresh or pickled). The abundance of fresh herbs is important, since the dish belongs to Georgian cuisine, and not a single meat dish is served there without fresh herbs.

Bon appetit wishes recipes!

Dear friends, if you have other ways to cook delicious chicken or chicken, for example, a recipe for tobacco chicken in a slow cooker or air grill, we will publish it on the site with pleasure and cook it!

And by tradition, the time has come to sum up the results of the "Top Commentators" contest, which takes place on our website every month.

In December they were:

• Svetlana - 1st place (300 rubles),
• Slavyana - 2nd place (150 rubles),
• Sergey - 3rd place (50 rubles).

In addition, right on New Year's Eve, 11111 comments on the account were left on the site. This is the same intrigue that was mentioned recently. And this comment was written by Sergey!

Sergey, you have a prize from the Notebook - 100 rubles.

Well, I’ll say in advance that I plan to launch a new competition the other day (I almost called it a parade of dishes, but I hope our readers will be more active soon and it will really be a parade).

Sincerely, Anyuta!

Chicken Tabaka Recipes.

This is a dish of Georgian cuisine, respectively, such a dish is served with delicious sauces and herbs. Before cooking, the meat is marinated with the addition of fragrant herbs. Ideally, you need to take chickens weighing up to 0.5 kg, but if desired, the dish can be prepared from chicken.

How to properly cut a chicken for tobacco chicken?

Now there are a lot of cooking options. But ideally, these are small and young chickens. The maximum weight is considered to be a chicken up to 800 g. If more, then the meat is no longer so tender and it is fried worse.

Instruction:

• Take a small carcass, wash it and dry it with a paper towel
• With a sharp knife, cut the carcass along the breast along
• Now just unfold the carcass and flatten it
• Turn the skin over to the board and take the chop mallet
• Beat the meat a little, the bones also need to be beaten
• Such manipulation will make the carcass very tender and tasty.

How to marinate chicken for roasting tobacco chicken: marinade recipe

There are many marinade options for such a dish. Ideally, in Georgian cuisine, adjika without tomatoes is used for marinade. It can be purchased at the supermarket.

Ingredients:

• 2 spoons of adjika
• Pepper
• Suneli hops

• Prepare the chicken as above and season it with salt and pepper
• It is best to leave the chicken all night, soaking in the aromas of herbs
• Before the hottest, the meat is sprinkled with suneli hops and rubbed with adjika from the side of the skin

The easiest marinade option is lemon juice with salt and herbs. In this solution, you also need to keep the carcass for 2-8 hours.

How to cook tobacco chicken in the oven: a classic recipe

It is worth noting that this recipe is adapted to our kitchen. Ideally, this dish is cooked in a special “tapak” pan, which is where the name of the dish came from. But our housewives manage to cook chicken in the oven.

Ingredients:

• Small chicken weighing up to 800 g
• 2 cloves of garlic
• Pepper

• Cut the carcass along the breast and turn it inside out
• Beat with a hammer and rub with herbs
• Leave to marinate overnight
• Put on a wire rack, and put a baking sheet under the bottom, juice and fat will drain into it
• Turn on the top heat and cook for 40 minutes

Chicken tobacco: a recipe in a pan under pressure

Of course, in our country, few housewives have a special tapak vessel, but you can find a way out.

Ingredients:

• 1 small lemon
• Spices
• Chicken
• garlic clove

• Prepare the chicken as usual and beat it with a hammer right on the bones
• Rub with spices and lemon juice and let marinade soak for 2-4 hours
• Pour a little melted butter into the pan and place the carcass skin side down.
• Put a plate on top, and put a pot of hot water on it
• The result is a homemade device similar to "tapak"
• Fry under pressure until browned, and then turn the carcass
• After frying, put garlic gruel on the carcass and rub the meat with it

Chicken tabaka: Georgian recipe

For this, a tapak pan is used. But unfortunately most do not have it, so you can get by with improvised means.

Ingredients:

• chicken carcass
• Spices
• Melted butter
• Garlic
• Vinegar

• Choose a young chick. If not, a broiler will do. But it will have to be cooked in the oven.
• Cut in front and flatten it
• Beat the bones and joints well with a chopper, it is necessary that the skin fits snugly into the pan
• Rub with salt and spices and pour with vinegar, leave to marinate for 2 hours
• Pour the melted butter into a thick-walled pan and lay the chicken skin side down.
• Put a plate on top and a jar of water on it
• Fry until golden brown, and then turn the carcass and fry on the other side
• Serve with garlic sauce

Tobacco Chicken: Recipe in a Baking Bag

This is of course not quite chicken tabaka, but rather something in between baked chicken and a dish cooked in tapac.

Ingredients:

• little hen
• 2 cloves of garlic
• Lemon
• Pepper
• Sleeve

• Cut the chicken through the breast and turn it out flat.
• After that, beat on the bones and pour lemon juice
• Next, rub with salt, spices and grated garlic
• Let marinade soak and place in a baking bag
• Keep down in the oven, preheating it to 180 degrees
• Baking time - 80 minutes. If the carcass is not very ruddy, cut the sleeve and increase the heat

Chicken tobacco: on the grill on the grill

This is a great option for a picnic. A very unusual dish that will decorate a festive feast in nature.

Ingredients:

• Spices
• Lemon juice
• Chick
• Olive oil

• Rub the chicken with salt and spices, after flattening the carcass and beating it
• Refrigerate for 2 hours with a plate and a jar of water on top
• Heat the coals and lay the carcass on a double-leaf grid
• Turn the mesh from time to time so that the meat browns evenly.

How long to fry tobacco chicken in a pan, cook in the oven, in a baking sleeve?

Approximate cooking time:

• In a frying pan 40 minutes
• In the oven 80 minutes
• In the sleeve 60-80 minutes

What side dish and sauce goes well with tobacco chicken: a list

Garnish options:

• Vegetables cooked on the grill
• Baked potato
• Mashed potatoes
• Beans with spices

Sauce options:

• Garlic. It is necessary to crush two cloves in a garlic press and mix with a pinch of salt. Pour in 50 ml of water and 202 ml of olive oil. This mixture should be poured over the finished chicken.
• Tomato. To prepare this sauce, you need 100 g of tomato paste, 150 g of mayonnaise, salt and herbs. Mix pasta with mayonnaise, add herbs and salt. Serve with a ready meal.
• Sour cream. It is necessary to mix 200 ml of sour cream with 2 cloves of grated garlic and chopped herbs. Dip pieces of food in this substance.

In Georgia, this dish is served with garlic sauce, tkemali and adjika.

How to beautifully decorate tobacco chicken on a festive table: ideas, photos

By itself, the dish looks quite beautiful and appetizing. But you can still decorate the dish a little. Most often, the chicken is laid out on lettuce leaves or a vegetable pillow. Usually sauces are served in adjacent bowls.

Preparing a traditional Georgian dish is quite simple, even if you do not have a special frying pan. Use our recipes and surprise your guests.

VIDEO: Chicken tobacco

Before cooking tobacco chicken in a pan under pressure, it must be marinated properly - at least 10-12 hours, only then it will absorb the taste and aroma of spices, it will turn out incredibly juicy and tasty, with a delicious crust. For frying, try to choose a bird of a small size, weighing 400-500 g, you can take homemade chicken or a broiler, in any case it will turn out very tasty!

Total cooking time: 12 hours
Cooking time: 40 minutes
Yield: 2 servings

Ingredients

• chicken - 1 pc. weighing 500 g
• balsamic vinegar - 1 tbsp. l.
• a mixture of Italian herbs - 2-3 chips.
• Svan salt - 1 tsp
• a mixture of ground peppers - 0.5 tsp.
• lemon zest - 1 tsp
• vegetable oil - 3 tbsp. l.
• garlic - 3 teeth
• parsley - 0.5 bunch.

Cooking

Large photos Small photos

First, we prepare the bird: we process it with a burner to remove the remnants of feathers, rinse it in cold water and dry it.



Cut the chicken lengthwise along the breast, leaving the back area intact.



With the help of a hammer for beating meat (flat side), we pass from above, softening the meat fibers. The chicken should flatten out so that its entire area is in contact with the bottom of the pan as it cooks. It is important to maintain the integrity of the skin.



We are preparing the marinade. I used balsamic vinegar, vegetable oil, a mixture of Italian herbs and peppers, Svan salt and lemon zest. All combined in a bowl and thoroughly mixed until smooth.



The carcass was smeared on all sides with the resulting marinade. I wrapped it in a sleeve (you can put it in a bag) and sent it to the refrigerator for 12 hours to marinate.



After the specified time, she heated the pan to red, poured a little vegetable oil into it and laid out the chicken - skin side down. She covered the top with a flat plate and pressed down with a heavy load. Put on medium heat and fry for 20 minutes on each side. As a press, you can use, for example, a pot or a jar of water.



The result was a ruddy chicken, well-done both outside and inside.



It remains to grease the top with garlic and herbs. To do this, I drained the fat that remained after frying the bird, and added a couple of cloves of chopped garlic and chopped parsley to it. I mixed everything thoroughly and poured tobacco on all sides. Serve the dish immediately after cooking, hot. You can complement the dish with spicy tomato or sour cream sauce.