Chicken tobacco - in the oven?

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

Chicken tabaka is a guest from the Caucasus, well accustomed to the territory of Russia. In every, even the most seedy cafe in the Soviet Union, this dish was present on the menu. The most tender meat, crispy, spicy from adjika, delicious crust - that's what especially attracts. For proper cooking, you need a special frying pan with a lid-yoke - tapa. The sprawled bird is pressed against the frying surface extremely tightly. Chicken tabaka in the oven must also be roasted under oppression to live up to its name. But first, the classic recipe.

How to cook tobacco chicken properly

What you need for this

Chicken seven hundred grams, not broiler chicken. Garlic, s alt, freshly ground black pepper, suneli hops, adjika (preferably Abkhaz), a mixture of olive and butter for frying.

How it's done

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

Chicken tobacco in the oven

What you need for this

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

How it's done

Rub or crush the garlic with a knife, mix it with pepper, s alt, adjika and vegetable oil. We cut the chicken along the breast, flatten it with the skin up and beat it off. We rub the chicken first with mustard, then with the resulting garlic mixture. Lightly sprinkle the skin with coarse s alt and sugar (for caramelization - so that the skin crunches). Pour vegetable oil into a wide frying pan suitable for baking, put the chicken skin up, put a plate on it, and load on the plate. And now this whole structure - tobacco chicken - is in the oven, heated to two hundred and twenty degrees, for twenty minutes. Now remove the weight and brown the top. To get a pan-frying crust (and you won't get that exactly), sprinkle the skin of the chicken at this stage with lemon juice. Or - already an absolute departure from the topic - sprinkle with cheese, grease with mayonnaise. Dishes from the oven are very different from those from the pan. But the young tobacco chicken in the oven is also delicious. Serve with fresh vegetables.