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

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook tobacco chicken? 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 is cabbage soup and dumplings, in Ukraine it is dumplings with various fillings, and in Georgia it is chicken tabaka. Chicken is mainly prepared from young carcasses; it can be called a festive dish with a specific, unlike anything aroma. Consider the recipes for this dish below.

Name

So, you already know that tabaka 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 tapaka chicken, that is, fried in a pan.

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

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

General Principles

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

Before frying, the chicken is rubbed with spices and s alt, sometimes marinated in lemon juice or vinegar. This Georgian dish is served with herbs, fresh vegetables, garlic sauce and adjika.

Preparing food

First, rinse the carcass, cut along the breast and flatten. Next, it must be beaten off with a kitchen hammer from the inside, rubbed with spices, adjika, hot pepper and left for 2 hours to infuse. If you wish, you can marinate the chicken by crushing it with a weight. Next, the chicken is fried and rubbed with garlic.

Classic recipe

Consider the chicken tobacco recipeclassical. Take:

• 40g butter;
• one small chicken.

For marinade take:

• black pepper;
• s alt;
• juice of one lemon;
• four cloves of garlic;
• Suneli Khmeli seasoning (desirable).

This chicken tobacco recipe involves the implementation of these steps:

1. Cut along the belly of the chicken and flatten. Tap on both sides with a kitchen mallet.
2. Make a marinade. To do this, squeeze the juice from the lemon, squeeze the garlic and mix with black pepper, s alt and Suneli Khmeli.
3. Grate the whole carcass with the marinade and leave to infuse for an hour.
4. Melt the butter in a frying pan, lay the chicken on its back and set the weight. For example, cover the carcass with an inverted lid from the pan, and place a bowl of water on top. Grill each side, depending on the weight of the chicken, for 12 to 18 minutes.

With garlic sauce

Consider another interesting chicken tobacco recipe. Some gourmets say that chicken should be rubbed with garlic not before frying, but after. To understand how it really tastes better, you need to make this dish. So take:

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

For the sauce you will need:

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

This chicken tobacco recipeinvolves the following steps:

1. Rinse the chicken, cut along the breast and flatten.
2. Beat with a kitchen hammer, rub with pepper and s alt. If you like it spicier, you can use hot pepper and dry adjika.
3. Heat a couple of tablespoons of vegetable oil in a frying pan. Lay the carcass down with the back and fry, pressing down with a load. If you don't have a tapac pan, you can cover it with a plate and place a jar of water on it.
4. Turn the carcass after 15 minutes, replace the weight, and fry for another 15 minutes. Be careful not to burn the chicken.
5. If the chicken is large, you can steam it 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. Next, turn the meat over, add water and simmer for another 5 minutes.
6. The food is ready. It remains to prepare the sauce. To do this, crush or chop the garlic, chop the herbs, s alt, mix and pour in the oil. Spread the garlic sauce over the whole carcass.

Georgian

Let's find out how to cook Georgian tobacco 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 art. l. sour cream;
• chicken up to 1 kg;
• s alt;
• 2 tsp Georgian adjika;
• Suneli Khmeli seasoning;
• lean and cow butter for frying - one spoon each.

For saucetake:

• s alt;
• a couple of cloves of garlic;
• two spoons of broth.

This Delicious Crispy Tobacco Chicken is prepared like this:

1. Spread the carcass, beat it off, grate "Hmeli-suneli", pepper and s alt. Leave on for 30 minutes.
2. Melt the butter in a frying pan. Mix sour cream with adjika, spread on one side of the carcass (from the back side).
3. Put the chicken back on the pan, press down with a weight and fry on each side for 15 minutes.
4. Now make the sauce. To do this, chop the garlic, add water or broth, s alt. Drizzle or rub sauce over cooked chicken.

Special Georgian recipe

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

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

Cook this dish like this:

• Cut the chicken breast, flatten it and, as if turning it inside out, remember the joints and vertebrae with your hands.
• Mix the pepper and s alt, rub the mixture all over the chicken (under the skin too).
• Heat a frying pan with oil and fry the carcass under pressure on each side for 15 minutes.
• Put the carcass into a bowl, and pour the cream into the pan, add the crushed garlic and s alt.
• As soon as it boils, put the carcass in the sauce and simmer under the lid for five minutes on the stove or inoven.

Helpful tips

Experienced cooks advise the following:

• If you don't have chicken, you can use up to 2 kg chicken. Only in this case it will take longer to fry it.
• If you don't have a tapac pan, use a pressure pot made from a jar, pot, or kettle of water. To avoid temperature differences, the water must be hot.
• To keep the chicken skin crispy, it should not be watered with thin sauce. It is better to serve the sauce separately in a rosette or a bowl.
• It is better to rub the carcass with garlic after heat treatment, because when roasting it gives the chicken a bitter rather than spicy taste.

In the oven

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

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

In the oven, cook tobacco chicken as follows:

1. First, cut the chicken along the breast, wash it.
2. Squeeze the garlic, combine with s alt, pepper and spices, mix.
3. Grate the carcasses with the resulting mixture. In order for the dish to be juicy, put it in the refrigerator for a couple of hours.
4. Put the carcasses on the wire rack and put in the oven on the middle level. Place a baking sheet under the wire rack to drip off the fat.
5. Turn on bottom and top heat. Cook chicken 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.;
• teaspoon pepper mixture;
• lean 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. Flatten your chicken for a flawless portion.
2. Remove the liver, kidneys and everything else from the carcass, dry it and beat it with a kitchen hammer.
3. Chop the garlic, pull the skin around the edges of the carcass, spread the garlic inside and put the skin back in place, pressing it with your hand.
4. Prepare the marinade. To do this, combine anise, soy sauce, lemon juice, a mixture of peppers and Dijon mustard, mix.
5. Grate the carcass with marinade on all sides, leave for 30 minutes.
6. Fry the chicken in a hot skillet with oil over high heat, pressing down with a weight. Turn the carcass only once. Serve with chopped vegetables.

With butter and parsley

This recipe metaphorically mixes the traditions of French Grape Snail with Garlic Butter and Georgian Tobacco Chicken. You will need:

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

Cook this dish like this:

1. First, carve the backbones of the chickens: neat sawtooth movements or a couple of slashing blows with a sharp large knife - and the chicken backbones are in your hands. Then you can cook broth from them.
2. Cow butter at room temperature combine with chopped parsley, s alt, pepper and crushed garlic. Mix well so that you get the same type of yellow-green mass with white patches of garlic.
3. Make a pocket on each carcass on the breast. To do this, pulling the skin with your fingers, climb deeper, like a sinus, trying not to damage the surface. Fill the resulting pocket with a greenish mixture, spread it over the breast area with rubbing movements.
4. Place the chicken breast side up on a baking sheet and bake in the oven at 180°C for 40 minutes.
5. In the sauce that forms the melted butter on the baking sheet, you can then bake the potatoes.

In cognac sauce

To create this dish you need to have:

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

Here is the cooking process:

1. Tie the wings and legs of the chicken with a harsh thread, send the carcass to the cast-iron brazier. Pour wine into it, add parsley,s alt, onion, cow butter (100 g), pepper, bay leaf and garlic. Fry the chicken over low heat, pouring over the resulting juice.
2. Remove the cooked chicken from the brazier, untie it. Coat on all sides with egg yolk, pour with melted cow butter.
3. Sear the chicken on an electric grill or oven at 200°C, turning gently to avoid damaging the top layer.
4. Make the sauce for tobacco chicken from the juice in which the carcass was fried, adding cognac and cream to it.

In sour cream sauce

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

• garlic head;
• lean oil (to taste);
• chicken (1.2 kg);
• s alt (to taste);
• bunch of dill;
• ground black pepper;
• sour cream - 150g

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

1. Cut the chicken in the breast, cut out the spine, rub with pepper and s alt. Flatten on a large frying pan with the back down, put a press on top and refrigerate overnight (a couple of hours is possible).
2. Next, pour a little oil under the carcass into a frying 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 in the pan and simmer the chicken in it for 5 minutes.

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