Cooking time for chicken tabak. Proper preparation of chicken tabak

Chicken tabaka in Georgian sounds like “tsitsila tapaka”. Tapa is a Georgian frying pan with a ribbed surface and a heavy cast-iron lid on which chicken is fried with garlic and spices. IN Soviet times Such frying pans were very rare in stores, so enterprising and resourceful housewives used ordinary cast-iron frying pans and simply placed a heavy iron, sports weight, brick or pan of water on top. Even in such conditions, the meat turned out to be very tasty, which was generously sprinkled with black pepper and spices. It seemed that the chicken was sprinkled with tobacco, so they began to call it that - tobacco chicken, but the word “tapak” did not take root in our Russian reality.

Secrets of cooking Tabaka chicken: preparing the meat for frying

The correct cooking technology begins with choosing a carcass in the store. For this dish, you need to take a young chicken, not chicken, since chickens have tender and soft meat. In addition, the chickens are small and will fit whole in the pan, but the chicken will have to be cut up, it will turn out to be a completely different dish. The weight of the chicken should ideally not exceed 0.5 kg. If there are paws and a head with a neck, they need to be removed.

First, the chicken is cut in half along the breastbone, then each half of the carcass is slightly turned out, placed on a flat surface with the back up and pressed so that the carcass opens. Films, veins and blood clots must be removed. Now you need to turn the chicken “wrong side” up and lightly beat it with a hammer. Next, all that remains is to rub it with salt, pepper and chopped garlic on all sides, and grease the inside with sour cream. Do not get carried away with the hammer, otherwise you will end up with meat full of bones. The most important thing is that the chicken is flat and well-fried - in fact, this is precisely the purpose for beating the meat. Some recipes suggest wrapping the chicken carcass in a plastic bag and pounding it on all sides, not just the inside.

Marinate and fry chicken tabaka

Exist different ways When preparing tobacco chicken, some housewives marinate the meat in spices before frying. Garlic, marjoram, suneli hops, cilantro, basil and others are used for this. fragrant herbs. The chicken is rubbed with spices, coated with adjika and left for 20-30 minutes, sometimes for a couple of hours. If the meat is too tough, marinate the chicken in vinegar or lemon juice to make it more tender and piquant. When marinating, you can lightly press the chicken with something heavy, since under pressure it is more quickly saturated with the aroma of spices.

The chicken is fried in butter or ghee and placed in a frying pan with the inside down, greased with sour cream, and a weight is placed on top. Fry over high heat under a heavy lid for 20 minutes on each side. Before turning the chicken over, brush the other side with sour cream.

A few secrets for preparing delicious chicken tabaka

If you want to surprise your guests and cook truly tasty and appetizing meat, marinate it for 2-3 hours at room temperature, and then leave the chicken in the refrigerator overnight. This is especially true if we are talking about chicken rather than chicken, since it takes much longer to cook. If you want the meat to be crispy, do not pour sauce over the chicken during cooking; serve the sauce separately along with the side dish. Coating the chicken with garlic before or after frying depends on your gastronomic preferences. Keep in mind that fried garlic acquires a bitter taste, so before frying the carcass must be cleaned of pieces of garlic and bay leaf, if they were used in the marinade. Serve ready with garlic sauce and fresh herbs.

Tobacco chicken: recipe for cooking in a frying pan

In that Georgian recipe Cream is used, so the chicken is especially tender, tasty and aromatic. Cut a small chicken weighing 0.8-1 kg into the breast, spread it on the table and lightly beat it with a hammer. Mix 4 pinches of ground chili pepper with salt and grease the carcass well - not only the skin, but also under the skin.

Heat it in a frying pan melted butter and fry the chicken halves for 15 minutes on each side. Place the chicken on a plate, pour 200 ml of cream with 10-20% fat into the pan, add 4 cloves of chopped garlic and a little salt. Place the chicken in the cream and simmer until done. closed lid, serve with potatoes or rice.

Tobacco chickens: recipe for cooking in the oven

Chicken cooked in the oven is considered low-calorie, because it does not have to be fried in large quantities oils Cut up the chicken carcass in the usual way, after removing excess fat from it, grate coarse salt and leave in a sealed container. Meanwhile, prepare a marinade of 50ml olive oil, a bunch of chopped cilantro, 2 crushed cloves of garlic and half a packet of chicken seasoning. Coat with the resulting spicy sauce chicken carcass and leave for half an hour.

Place a frying pan with a piece of butter in the oven and, when it melts, place half the chicken skin side down on it and press down on top with a press. Bake the chicken for an hour at 190°C, turning it occasionally to ensure even browning. If you want the dish to be juicy and soft, pour the juice flowing from the carcass over it. Serve the tabaka chicken with boiled and fresh vegetables.

Tobacco chicken: recipe with wine

Prepare 4 chicken halves weighing approximately 500-600 g and lightly pound them with a hammer. Prepare a marinade from 300 ml dry red wine, 2 tsp. dried basil, 2 tsp. ground coriander, 1 tsp. ground black pepper and 0.5 tsp. sea salt. Marinate the chicken for 2 hours in a plastic bag or pan.

Fry each chicken half in olive oil, skin side down, in a hot frying pan, pressing the meat well to the bottom of the pan - 25 minutes on one side and 15 minutes on the other. Chicken tabaka is especially tasty with a sauce made from 200 ml of sour cream, 3 crushed cloves of garlic and a pinch of sea salt. Taste it with bread, lavash and sour cream sauce.

Tabaka chicken is best eaten hot, so don’t linger too long and, as soon as the meat is cooked, serve it immediately. Enjoy Georgian cuisine - tasty, original and healthy!

On festive dinner fry the famous tobacco chicken. There will be absolutely no difficulties in preparing this dish, if only you manage to buy a “slender” chicken, and not a meaty broiler.

Why is chicken tabaka called that?

Usually by tobacco chicken we mean fried chicken. Yes, indeed, in this dish the cooking method plays a major role.

In Georgia, chickens were fried in a heavy cast iron or stone tapa frying pan, hence the original name "chicken tapaka".

Now it is difficult to determine why the Georgian dish became so firmly established in the Soviet restaurant and home cooking, and “tapaka” chickens began to be persistently referred to as “tabaka”.

Cooking features

Many people are afraid to cook this dish, fearing that the meat will not be cooked through. In fact, you can use not only small chickens, but any chicken carcass, increasing the marinating and cooking time.

Adhere to the following rules:

Be sure to cut the joints above the drumstick and wings so that they extend away from the carcass;
Marinate the small chicken for 15 minutes, to do this, simply rub it with salt and brush on both sides olive oil. Place crushed garlic on top of the carcass, add whole sprigs of tarragon and cilantro, pour lemon juice. Don't forget to remove the garlic before frying;
Heat oil in a frying pan. You will need a lot of oil to fry chicken. For example, one small carcass can take about 110 ml. Choose oil according to your taste, but it is better to take olive oil. The product must be refined. This oil helps chicken meat become tastier and softer;
Place the chicken skin side down and press down. Fry until beautiful crust(on both sides). It is important that the frying time under pressure does not exceed 10 minutes;
At the end of cooking, add a little water, which will add juiciness to the meat;
When you serve the chicken, be sure to cut it into four pieces and pour over the liquid formed during the cooking process. You can decorate the dish with pomegranate seeds and your favorite herbs.

Step-by-step recipe (using a press)

We cook chicken more often than other types of meat. According to this recipe, it must be fried over low heat. A carcass weighing one kilogram can take an hour. And don’t worry about the crust being golden and crispy, it will definitely be there, just don’t rush. We recommend preparing green beans with adjika as a side dish.

Tobacco chicken in a frying pan under pressure is prepared as follows:

Step 1. If you have a domestic chicken weighing 1 kg, then take a little seasoning for it. We do not recommend using curry or turmeric, they will simply “clog” the entire taste. Just cut the carcass into two parts, sprinkle it with pepper (or a mixture) and coriander, which you previously crushed in a mortar.

Step 2. Place the carcass, skin side down, in a slightly heated frying pan, and throw in a little oil. Set the heat on the stove to minimum; at this setting, the chicken will fry well and then brown. It's important not to rush.

Step 3. Place a suitable flat plate on top of the carcass and a weight on it. This could be a pot of water. Fry on one side for 15 minutes, turn over and cook for another 15 minutes. Note: if you fry a broiler, then during this time it will almost be cooked; if the chicken is homemade (country), then it will need two more times for 10 minutes.

Step 4. When the chicken is almost ready, cook in a pan of boiling water green beans(fresh or frozen, whatever you have) for 5 minutes. Then fry it a little in a frying pan, add adjika to your taste, dilute it in 2 tbsp. tablespoons of water (you can use bean broth).

Step 5. Place beans and chicken tabaka on plates. We recommend serving the bird with tkemal sauce, it is the most ideal, but if you are a garlic lover, you can use that too.

Chicken tabaka with sauce in a frying pan

If you don’t find a small chicken, you can fry a grown bird, such as a broiler. Of course, it needs to be marinated for longer, and it’s better to bring it to readiness in the oven.

You will need:

chicken – 1 carcass;
refined and ghee – 80 ml each;
1 large onion;
garlic cloves – 3 pieces;
9% table vinegar– 20 ml;
a little honey - about 8 g;
rub with salt at your discretion.

You will need for the sauce:

200 g tomato paste;
450 ml boiled water;
8 ml vinegar;
fresh dill and cilantro - 2-3 sprigs each;
10 g each of garlic and sugar;
2 g hot paprika;
season the sauce as desired.

The chicken will fry in 30 minutes. The calorie content of the dish does not exceed 360 kcal per 100 grams.

Step 1. Rinse the carcass of a small chicken (chicken).

Step 2. Prepare the marinade: place chopped garlic cloves and an onion in a bowl, add a little honey, vinegar and salt. Rub the carcass with this mixture and leave to marinate. 15-20 minutes is enough, but you can leave it in the refrigerator for a whole day.

Step 3. Take two types of oil - regular refined, odorless oil as a base and ghee to improve the taste. Heat everything in a frying pan.

Step 4. Place the bird in hot oil, press down with a press and fry for 4 minutes, first on one side and the same on the other.

Step 5. Remove the press, reduce the heat, and fry a little more until a crust appears.

Step 6. Prepare delicious sauce: Dilute the tomato with water, add seasonings, garlic and stir everything carefully.

Step 7 Serve the dish with sauce, fresh tomatoes and cucumbers.

Georgian recipe

In Georgia, chickens are fried in special clay portioned frying pans, in which they are served to the table. You can use any heavy and flat object as a press. For greens, be sure to take tarragon and cilantro. Not a single dish is complete without them. Georgian cuisine.

For Georgian chicken Tobacco you will need:

1 gherkin (chicken);
garlic cloves – 4 pieces;
100 ml refined oil;
a quarter of a lemon;
cilantro and tarragon - 1 bunch each;
Rub the carcass with salt at your discretion.

The bird can be fried in 35 minutes. One serving contains about 370 kcal.

How to make chicken tabaka in a frying pan in Georgian style:

The drumsticks and wings should come away from the carcass, so cut the joints in these parts;
Rub the gherkin on all sides with salt, pour in refined oil;
Chop the garlic and place on the bird, top with a sprig of herbs (cilantro and tarragon), then pour over lemon juice;
Turn the chicken over and baste the back with oil. Leave on the counter to marinate; the chicken gherkin will only take 15 minutes;
Heat 100 ml of oil in a frying pan, place the bird skin side down and press down. Fry on each side until golden brown and crispy, the total cooking time under pressure should be 10 minutes;
At the very end of cooking, pour 20 ml of water into the pan and close it with a lid;
Serve the chicken cut into pieces. Don't forget to pour the juice that formed during frying over it. Garnish the dish with pomegranate seeds and fresh herbs.

For marinade, use only fresh spices. If you coat chicken with dry seasoning, it will be difficult to remove later, and it will burn while frying;
Cut the joints in those places where the chicken (chicken) is always poorly cooked. These are the drumstick and wings;
Heat a frying pan with oil, or rather heat it up and place the chicken on it. Place a plate on top that will press the meat, and place a load on it (for example, a pan of water). If your pan has a wide bottom, you don't need to use a plate. Cook for 15 minutes. over medium heat, turn the chicken over, otherwise the skin will burn and the meat will remain raw. Salt for 5 minutes. until the end of frying;
You can check the readiness by piercing the meat with a knife; if the juice is pink, then fry for another 5 minutes. on each side, if the juice is clear, the chicken is ready;
Chopped pieces cooked chicken tobacco is eaten with hands. It is assumed that you will have a cloth napkin and a bowl of water on the table so that you can rinse your fingers.

So, an indispensable participant in the “chicken tobacco” dish is a small gherkin chicken, which is freely sold in all butcher shops.

Before cooking, be sure to cut the joints in the drumsticks and wings, and try to flatten the carcass a little with your hands. Then coat with chopped garlic, spices and after 15 minutes, placing the chicken under a press, fry on all sides in oil. Bon appetit!

Chicken tabaka - a recipe for a spicy and aromatic dish Caucasian cuisine, which has long gained considerable popularity far from its territorial homeland. Many people believe that it is extremely difficult to reproduce an authentic version at home, but upon studying the issue in detail, it becomes clear that anyone can complete the task.

How to cook chicken tabaka?

Tobacco chicken is a simple cooking recipe, but requires adherence to certain rules and subtleties, without which the result will not be able to satisfy the needs of connoisseurs and admirers of this delicious dish.

To decorate the delicacy, young chickens weighing 400-600 g are chosen.
The carcasses are rinsed, dried, cut along the breast, flattened and slightly beaten under film.
Next, a marinade is prepared, which is rubbed onto the chicken and left for 2-12 hours.
If there is no special container with a screw-on and pressing lid, the bird is placed on a heavy, heated with oil, cast iron frying pan. A weight is placed on top, which can be a smaller diameter pan filled with water.
Depending on the recipe, a garlic-based sauce for tobacco chicken is prepared, which is used to season the golden brown carcass at the end of frying or before serving.

Marinade for chicken tabaka

If you don’t yet know how to marinate tobacco chicken, all the subtleties of this stage are below. In the authentic version, only freshly ground black pepper and salt are used as seasonings. However, often, to give a dish special taste characteristics and a stronger aroma, the composition of seasonings is expanded by adding other spices and aromatic herbs.

Ingredients:

butter – 40 g;
lemon – 1 pc.;
garlic cloves – 4 pcs.;
black pepper and suneli hops - 1 teaspoon each;
salt.

Preparation

Squeeze the juice from the lemon, mix with melted butter, garlic, salt, pepper and suneli hops.
Rub the resulting mixture onto the chicken and leave it in a bag or special container under a lid for 12 hours.

Chicken tabaka - classic recipe

Next, you will learn how to properly cook tobacco chicken in classical variation so that the meat remains juicy and acquires an appetizing golden brown crust, which is business card this most popular Georgian dish. Carcass in in this case marinated in a mixture of oil and lemon juice, and seasoned with a spicy sauce at the end of frying.

Ingredients:

chicken – 1 pc.;
garlic – 3 cloves;
hot pepper – ½ pod;
lemon juice – 20 ml;
ground black pepper – 1 teaspoon;
salt.

Preparation

A chopped chicken carcass is rubbed with a mixture of lemon juice, salt and vegetable oil, and leave for several hours.
Place the chicken, skin side down, in a heated frying pan with butter, fry on each side for 20 minutes.
Mix black and hot pepper, a spoonful of oil, garlic and a spoonful of water, pour the mixture over the chicken at the end of frying.
Chicken tabaka, the recipe of which is correctly executed, is served hot.

Chicken tabaka – Georgian recipe

Among the wide range of various variations on the classic theme, it is difficult to determine which Georgian chicken tabaka is the most correct. Along with the previous recipe, the technology presented in the recommendations below is used. Its fundamental difference is the use of green cilantro, which is added to the sauce.

Ingredients:

chicken – 1 pc.;
garlic – 3 cloves;
hot pepper – ½ pod;
cilantro – 1 bunch;
butter – 1 tbsp. spoon;
salt, black pepper.

Preparation

The chicken is rubbed with a mixture of salt and chopped hot pepper, leave for 2 hours.
Place the carcass skin side down and fry on both sides in a mixture of two types of oils.
Seasoning for tobacco chicken is being prepared. To do this, mix garlic, cilantro and vegetable oil.
When ready, season the meat spicy mixture and cover with foil for 15 minutes.

Chicken tabaka - recipe in a frying pan under pressure

Traditionally, the dish is fried in a special container, which is equipped with a screw-on lid that presses the contents. If there is none, then cook the tobacco chicken in a frying pan with a thick bottom, pressing the carcass using improvised means. This could be a pan of water or a lid of a smaller diameter on which something heavy is placed.

Ingredients:

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

Preparation

Season the carcass with a mixture of lemon juice and vegetable oil, salt, pepper, sprinkle dried garlic and leave for soaking.
Fry the chicken on both sides under pressure in a frying pan with butter.

How to bake tobacco chicken in the oven?

If you don't like overly fried and browned tabaka chicken, the recipe in the oven will become great solution to obtain a more delicate taste of the dish. This method of cooking is also good because in one go you can prepare 4 servings of food at the same time without tiring standing over the stove.

Ingredients:

chicken – 2 pcs.;
vegetable oil and Georgian adjika– 2 tbsp. spoons;
garlic – 2 cloves;
salt, black pepper.

Preparation

The prepared chickens are seasoned with a mixture of oil with adjika, garlic, salt and pepper, and left for a couple of hours.
Place the carcasses on a wire rack and bake for 50 minutes at 200 degrees.

Chicken tabaka in a slow cooker

Next, you will learn how to cook tobacco chicken in a slow cooker. In this case, it will not be possible to press the bird with a press, as could be done with classic frying in a frying pan, but taste characteristics ready-made dish This will not make it any worse, except that the crust will be less pronounced and not as uniform.

Ingredients:

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

Preparation

The chicken is rubbed with seasonings, salt, pepper and left for 12 hours.
Place the carcass in an oiled bowl and cook on “Baking” for 25 minutes on each side.
Chicken tabaka, the recipe for which is successfully executed, is served hot, topped with your favorite sauce.

Chicken tabaka in the oven with potatoes

The most appropriate side dish for chicken tabaka is vegetable mix or salad with greens. However, if you wish, you can make a heartier addition using potatoes. It is convenient to prepare the dish in the oven: the bird is browned on a wire rack, and the vegetable slices are baked a level lower on a baking sheet, simultaneously soaking in the juices dripping from the bird.

Ingredients:

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

Preparation

The prepared chickens are rubbed with salt, pepper, garlic, suneli hops and oil.
After a couple of hours, lay out the carcasses on the grill.
Place on a baking sheet potato wedges, seasoned with oil, basil and salt.
Bake the dish for 40-50 minutes at 200 degrees.

Chicken tabaka in the air fryer

Chicken tabaka, a simple recipe for which is outlined below, is prepared using an air fryer. The result will please you delicate taste chicken meat and ruddy appetizing crust. You can use it as a marinade classic set from black pepper and garlic, supplementing it with oil and lemon juice or expanding the composition as desired by adding other spices.

Ingredients:

chicken – 1 pc.;
vegetable oil – 3 tbsp. spoons;
garlic – 4 cloves;
hops-suneli and basil - to taste;
salt, black pepper.

Preparation

The chicken is rubbed with salt, pepper, hops-suneli, oil and squeezed garlic, and allowed to soak.
Place the carcass on the grill on the middle level.
Grill the tabaka chicken for 40 minutes, turning once during the process.

Chicken tabaka on the grill

Chicken tabaka, original recipe which you will learn further, can be fried in the traditional manner in a frying pan or over coals on the grill. In any case, the meat will turn out juicy on the inside and appetizingly golden brown on the outside. The whole secret is correct marinade, which moderately softens the fibers and creates a protective film during heat treatment.

Ingredients:

chicken – 1 pc.;
water – 1.5 l;
salt and sugar - 120 g each;
garlic – 5 cloves;
cloves – 10 buds;
vegetable oil – 5 tbsp. spoon;
BBQ seasoning – 2 tbsp. spoons.

Preparation

Cooking tobacco chicken begins with marinating. Dissolve in hot water salt and sugar, add cloves, and after cooling, chopped garlic and prepared carcass.
After 12 hours, dry the bird and rub it with a mixture of oil and seasonings.
Cook the chicken on the grill over smoldering coals until done.

To create this delicious Georgian dish you will need to spend no more than 1 hour of time, which you will agree is not much. In our step by step recipe With a photo we will tell you in detail how to cook tobacco chicken in a frying pan under pressure at home. This gourmet treat Perfect for a quiet family dinner or for meeting hungry family and friends.

What dish do we think of first when we think of a warm Caucasian establishment that smells of spices, herbs, tomatoes and hears the cheerful and friendly voices of local residents? I think about Chicken Tobacco. Chicken has its own specific name, which is misleading. Some believe that the name “tobacco” is directly related to the method of preparation. Of course not. The point is in the frying pan in which it was cooked at home. The chicken in this dish should be “flattened”, flat, and the lid of the “tobacco” should be very heavy, thereby evenly frying the chicken and giving beautiful view. After several (quite successful) experiments, I came to the conclusion that cooking tobacco chicken in a frying pan may not be such a difficult process.

How to cook tobacco chicken in a frying pan

Cooking poultry according to the classic photo recipe involves the use of a special frying pan with a screw press. It is this that gives the dish its distinctive flattened appearance. To prepare young chicken in the Caucasian style you will need salt and black ground pepper. It is with these seasonings that the chicken is rubbed before being sent to the frying pan for frying. These are the main secrets, following which you will be able to cook tobacco chicken correctly and tasty at home.

Ingredients

Chicken - 1 carcass;
Garlic - 4 cloves;
Salt;
Pepper.

Cooking chicken tabaka in a frying pan with a press

Step 1.

We cut the chicken breast in the middle along the length of the carcass and unfold it. Wash the chicken well.

Step 2.

Place the chicken in a bag and beat it with a hammer. After this, remove the chicken and marinate for further frying. Rub it on all sides with salt and pepper.

Step 3.

Pass the peeled garlic through a press. Sprinkle garlic on both sides of the chicken.

Step 4.

Take a grill pan, put it on fire, spray with oil. Transfer the chicken to the pan.

Step 5.

The main feature in preparing tobacco chicken is the flat appearance of the carcass. Therefore, you need a special frying pan with a screw - this is how you cook tobacco chicken according to classic recipe. In our case, we will take a grill pan, on which we need to place some weight on top. It's quite peculiar for me. (You can simply place a pan of water or a regular kettle on the board).

Step 6.

To ensure the chicken is cooked thoroughly, cook each side over medium heat for twenty-five minutes. This time is enough to prepare a delicious dish.

Chicken tabaka is one of the most famous dishes Georgian cuisine. Unique taste and the aroma of this fried bird made it one of the favorite delicacies in the vastness of everything that has now Soviet Union. It goes without saying that on my website I also couldn’t ignore this wonderful dish.
Chicken tabaka owes its name precisely to the fame and popular love of the Soviet people, who interpreted the tricky Georgian “tapaka” into the generally understood Russian “tabaka”. In fact, as you probably already guessed, the original Georgian name This dish sounds like: chicken tapaka. Tapa is a type of flat Georgian frying pan, hence the name. So chicken tapaka means frying pan chicken. Having acquired these two components, you can safely begin the sacrament of preparation. Oh no, we'll need more good recipe chicken tobacco)))

Ingredients:

(2 servings)

1 chicken weighing 1 kg.
100 gr. butter
50 ml. vegetable oil
100 ml. white wine (or 1 lemon)
4 cloves garlic
1/3 tsp. ground red hot pepper
8 black peppercorns (or ground black pepper)
1 tsp heaped salt
greens for decoration

Theoretically, you can use a chicken of any size to cook tobacco chicken, but few people have a frying pan large enough in their kitchen to spread a bird weighing 2-3 kilograms on it. That is why small young chickens weighing about 1 kg are purchased for frying.
So, first of all, we inspect the chicken carcass, remove all the remaining feathers. After this, wash the bird thoroughly under running water and then wipe it dry with a napkin.
We cut the chicken carcass through the middle of the breast. Since the chest of a young bird consists almost entirely of soft cartilage, this will not be difficult.

After the chicken breast is cut, we open it up like a book. There may be some left inside the chicken that has not been removed by the manufacturer. internal organs, for example, lungs. We remove them by scratching them with a spoon or cutting them out with a knife.

The next one is very important step- the chicken should be beaten with a hammer. An absolutely flat, well-beaten bird is the main characteristic of a tobacco chicken. Before you start beating, I recommend covering the carcass cling film. This little trick will allow us to avoid splashes that could stain the entire kitchen.

When beating the chicken, we should clearly understand what exactly we want to achieve. But we want our bird to fit tightly, with the entire surface of the carcass, into the frying pan. To complete this task, the chicken should crush the joints on the wings and legs, as well as in the places where the limbs attach to the body. This is where you should work the hammer most actively. When the joints are crushed, you should go over the entire carcass with a hammer, finally leveling it and at the same time softening the meat.

Salt the well-pounded, completely flat chicken on both sides. For a 1 kg chicken. You will need about 1 heaped teaspoon of salt. It is better to take salt not extra, but rock or sea.

The next step is to marinate our chicken. To do this, transfer the chicken carcass to a large plate or bowl. First, pour a small amount of vegetable oil (only 2 tablespoons are enough, one from the outside, the other from the inside).

Then pour the chicken with white table wine, about half a glass. Wine is necessary to give the meat a piquant sourness. You can replace the wine with the juice of one small lemon.

Cover the chicken, rubbed with salt and soaked in wine, with cling film or a lid and marinate in the refrigerator for two to three hours. If you don’t have this time, then soak the bird in the wine for at least half an hour at room temperature.
While the chicken is marinating, let's prepare it for garlic sauce. To do this, finely chop 4 cloves of garlic and place the garlic in a small bowl or cup. Then add one third of a teaspoon of ground hot red pepper (in no case chili pepper) and crushed black peppercorns.

You can also use ground black pepper for filling, but it is much less fragrant than freshly crushed peppercorns. You can grind black pepper in a mortar, or you can wrap the peas in a napkin and crush them with a regular bottle or rolling pin.
The fourth ingredient of the filling is 50 ml. vegetable oil, which we add to the mixture of pepper and garlic. Next, we mix the filling and leave it to infuse until use.

After the meat is lightly marinated (we use a not very strong marinade), you can start frying it. For this we take enough large frying pan so that a spread out chicken can fit on it. Place the frying pan on the fire, heat it up very high, add about 100 grams. butter.

When the butter melts and then begins to boil, place the chicken in the pan, skin side down.

To properly press the tobacco chicken onto the frying pan, be sure to use a press. There are special frying pans for frying tobacco chicken with heavy cast iron lids or screw pistons, but they are used in restaurants where chicken needs to be cooked quickly and efficiently. large quantities. At home, we can easily get by with a simple press made from regular saucepan, the diameter of which is slightly smaller than the diameter of the frying pan. So, take a full pan of water and place it on top of the chicken spread out in the pan.
Reduce heat to medium or slightly above medium. Press fry the chicken for about 30 minutes. It is not advisable to leave the kitchen while frying chicken, since the frying process should be controlled. If the chicken skin browns too quickly, reduce the heat slightly to prevent the chicken from burning. Low fire- also bad, because when the heat of the pan is low, the crust does not form, and the meat begins to rapidly lose juice. But this is precisely what should be avoided if we want to get fried rather than boiled tobacco chicken.
After 30 minutes, turn the chicken over to the other side. To do this, remove the press from the bird and carefully, so as not to damage the golden skin, turn the bird over.

After our chicken lies comfortably on its “tummy,” we again press it down with a pan of water. By this point, the bird will have already released quite a lot of fat, plus the remaining marinade will drain from it, so the chicken will be fried in more than one butter, and simmer in an unusually aromatic gravy.
On the second side of the tobacco chicken, fry for about 20 minutes.
After 20 minutes, the dish is almost ready, and all we have to do is add the final garlic and pepper touch to it. By the way, if someone doesn’t like the taste of garlic or pepper, they can do without this addition. The chicken is already cooked enough and tasty. But still, a true connoisseur of tobacco chicken will never give up this aromatic component. It should be noted that pouring cannot be used during the main frying process. In this case, our garlic will simply burn, the pepper will decompose, and we will get nothing but a burning smell and small, creaking coals on our teeth.
So, we remove the press from the chicken. Using a spoon, apply half of the previously prepared filling onto its beautiful golden skin.

After this, turn the bird over with the filling facing down, press it down again with the pan and fry for 2-3 minutes.

After 2-3 minutes, remove the press again, apply the second half of the filling to the inside of the bird, turn it over, press it down with a pan and fry for another 2-3 minutes.
That's all, the process of preparing tobacco chicken is completely completed. Place the ruddy golden bird on a dish or large flat plate, pour over the remaining sauce in the frying pan, in which the chicken was boiling before, decorate with herbs and serve hot. Chicken can be served as a side dish with fresh or