Legendary tobacco chicken. Recipes of roasted chicken

No matter how Russian people did not consider the chicken of tobacco their own "invention", all this is just our flight of fantasy, which has nothing to do with history. In fact, the proud Georgians are the true creators of the excellent recipe for the classic chicken of tobacco, and, if it's more correct, "tzikila tzapaka", which means the name of the frying pan on which this national Georgian dish is prepared. Note that for the preparation of tobacco chicken, it is desirable to have a special dish with a heavy lid, which will weigh on the chicken with its weight when frying.

The classic recipe for a chicken fried in a frying pan

The classic of the genre is a chicken of tobacco in a frying pan, because at the time when it was first cooked neither ovens, nor multivarocs yet.

Ingredients:

• chicken - small carcass, gram 600-800
• Butter - 40 g

Marinade:

• lemon juice - with 1 fruit
• pepper ground red - to taste
• garlic - 4 cloves
• salt - to taste
• mixture of spices "Khmeli-Suneli" - to taste

Preparation:

1. First we'll do a marinade. Mix the squeezed lemon juice, crushed garlic cloves, salt, hops-suneli and pepper;
2. Divide the chicken along the belly and with a kitchen hammer, cut off meat from both sides;
3. Well, marinate marinade pieces of poultry and leave to "rest" for 1-2 hours;
4. Preheat a frying pan and put a piece of butter of grams into it in 30-40, then lay inside the chicken with the belly upward. To get pressure on the meat, if you do not have a special pan, find a flat lid, put it on the meat so that it touches the carcass itself and press it down with any weight (for example, a water tank);
5. We fry each side for about 15 minutes;
6. Already prepared dish rub garlic and serve to the table, decorating with bunches of parsley or other greens to choose from. Sharp Georgian sauces or tender mayonnaise perfectly harmonize with the fried delicacy.

Cooking the chicken in the oven

Ingredients:

• carcass of chicken - 600-800 grams
• garlic - 4 cloves
• black or red ground pepper - to taste
• salt - to taste
• vegetable oil - 1 tbsp. a spoon
• Spices to your taste (hops-suneli or seasoning for chicken)

Preparation:

1. Rinse the carcass, cut it along the abdomen and lay it on the cutting board, beat it well with a kitchen hammer to make it more flat;
2. Rub the whole bird with pepper and salt, seasoning to your liking. Make small incisions on meat, where to put cloves of garlic. It is necessary to cut out the pockets with the knife near the wings and legs, hiding these parts there;
3. If there is time, put the chicken on a flat surface and press it down with something heavy, leaving it in that form for an hour;
4. Lubricate the baking tray with vegetable oil, put chicken on it and place our product in preheated to 180 C oven. Fry for 30-40 minutes, depending on the weight of the carcass;
5. A good solution would be if you find something to pin down the meat in the oven. For example, a heavy iron frying pan, which is placed directly on the chicken, is suitable. If you decide not to do this - do not worry, pay attention to the advice in paragraph 3.
6. The dish is ready. Garnish with greenery and serve on the table with sauce.

The recipe for a tobacco chicken in a multivark

If you want to cook a dish with the use of modern technological achievements for the kitchen - multivarkas, there is a recipe that will take into account these features and will make the chicken-tobacco as much as possible similar to its traditional colleague.

Ingredients:

• bird - weight about 600 g
• Sunflower oil - 1-2 tbsp. spoons
• red ground pepper - to taste
• spice "Hmeli-suneli" - to taste
• salt - to taste

Preparation:

1. Prepare the chicken, washing it and cutting along the abdomen, dividing into 2 equal parts;
2. Beat the hammer with each piece on both sides;
3. Peel with spices and salt;
4. In the form of a multivarquet, pour a couple spoons of vegetable oil and lay the meat skin down in the container;
5. Find the "Baking" mode and set the timer for 1 hour. After 30 minutes, turn the chicken parts over to the other side and let them roast in this condition for 10 minutes, then put the pieces down again.

Even in Georgia, there are more than one dozen different traditional methods and recipes for chicken tobacco, let alone talking about other countries, each of which contributes something "to its own" in this dish. The main thing is a crusty crust, a form and a suitable seasoning. Bon Appetit!