"Chicken of tobacco in a frying pan": a classic recipe and important moments of preparation

Every people has dishes that can be called a visiting card of their national cuisine. Ukrainians have vareniki and a pig with horseradish, Moldavians have hominy and zama, Russians have soup and pelmeni. And among the peoples of the Caucasus, in particular among the Georgians, the most famous is the dish under a strange, even ridiculous name - "chicken tobacco".

"Tobacco" or "tapaka" - how right?

Yes, yes, and this question is not accidental! Why - now you will understand. The chicken of tobacco has been prepared for a long time in a frying pan, but not simple, but special, special. It is called "Tapa" in Georgian. It is a deep thick-walled vessel that warms well and evenly from all sides, and it is intended for the heat treatment of the whole bird. Therefore, the name of the dish in translation from the Caucasian languages does not sound like "chicken of tobacco in a frying pan", but "chicken tapaka", ie, "fried in tapas". However, either not understanding, whether not hearing, or for adapting someone else's speech under their own language, but this excellent food began to be called as it is known all over the world. And in any restaurant menu, in the assortments of cafes, bars, canteens, it is written only like this: "Chicken of tobacco in a frying pan".

Tapa

As we have already explained, this is a kind of frying pan. Originally they were stone, Then, naturally, the Georgians began to use cast-iron ones. At weighty tapas, the bottom is cast with a ribbed surface so that the meat does not stick and does not burn. Dimensions of the vessel are such that it can be prepared not only the chicken of tobacco in a frying pan, but also a large chicken, duck, goose. In the national traditions it was customary to bring the roast to the table directly in the utensils in which it was roasted. Attached to the tap and a massive heavy cover. She had to tightly press meat to the bottom, so that it is well fried. Of course, such adaptations can be found only in professional kitchens, but not with modern housewives. However, the dish itself - the famous "chicken tobacco in a frying pan" - enjoys in our time no less fame and popularity than a hundred years ago or two hundred years ago!

Bird preparation

Not only dishes, but also a bird should be prepared in a special way, so that the dish turns out the way it is made in the Caucasus. Therefore, before telling how to fry "chicken tobacco", I must say a few words about the preliminary stage.

The carcass should be cleaned, the feet removed and the head with the neck, the insides. Then it must be cut along the sternum. After all, in a frying pan the chicken should lie flattened. Also in the skin should be cuts to fill the tips of the wings and legs: they should not be raised during the frying.

Nuances

In Georgia, "chicken tobacco" (a classic recipe) is a semi-finished product for the further preparation of national meat dishes. Therefore, before you put it in a frying pan, the bird is simply well salted and rubbed with pepper. Then put in tapa with hot oil, cover tightly with a lid (if you do not have a suitable one, take a deep plate and cover it with a load on top). And on medium heat, fry first from one side until a brownish crust appears, then turn over to the other. If it is prepared as an independent dish "chicken tobacco", the classic recipe recommends using seasonings: marjoram, cilantro, hops-suneli, basil, etc.

"Tobacco chicken" ordinary

If you decide to serve this dish with a side dish, then you will need: a bird's bird, 3-4 tablespoons of melted butter, salt to taste, 0.5 teaspoons of tea red ground pepper. Your future tobacco chicken (a recipe in a frying pan) should be cut, cut along the breast. With a wooden hammer, beat off lightly his back and joints. Fill the tips of the wings and legs. Rub the peel with salt and pepper. In a frying pan, melt the butter, put the chicken upside down, cover and put the lamb on the lid. Fire make moderate. Fry for about 30-40 minutes. Readiness check up so: stick in meat a fork or a wooden skewer. If they come in easily, and the juice stands out clear, consider that the chicken of the tobacco (the recipe in the frying pan) is ready. If the meat is harsh or the juice is pink, let another couple of minutes stand on the fire. Then put the bird on a flat dish (whole or divided into portions), sprinkle with herbs. Next, put a sprig of parsley and celery, fresh cucumbers and tomatoes, radish, young onions and garlic with feathers. Alternatively, grate the black radish, add a little, sprinkle with vinegar, season with vegetable oil and serve. As a side dish, cooked rice or fried potatoes. You can and mashed potatoes.

"Chicken of tobacco" with vegetables (borani)

The preparation of a chicken of tobacco in a frying pan according to Georgian recipes is often combined with the suppression of vegetables. This dish is called "borani". As a vegetable component, spinach, beans, eggplants are taken. An example of this dish is also offered to you. Required: 1 bird carcass, 10 blue, medium blue, 7-8 bulbs, 100-150 g of vegetable oil, ground cilantro and basil (2 tablespoons), pinch of mint, saffron, cinnamon, about 2 teaspoons of salt. The basic recipe for making a chicken is known to you. But about the eggplant should be said separately. First remove the peel from them. Cut the peeled vegetables with a mug (thinly) salt to get bitterness. Leave them so for about 10 minutes, then wring out (not only bitterness, but also extra salt will go away). Chop the onion into a warmed butter, add the eggplant, fry well with fresh herbs. When vegetables and meat are ready, do this: put half the blue ones on the bottom of the plate, then the chicken, divided into portions, and the eggplants on top again. Sprinkle with saffron and cinnamon. Deliciously delicious! You can serve it with crushed garlic or tomato sauce.

"Chicken Chicken" with a crispy crust

The main charm of fried dishes is in an amazing crust, deliciously crackling on your teeth. How to fry the "chicken of tobacco", so that it really was golden brown rather than charred? The recipe is this: cut the carcass and prepare, give a flat shape. Salt, chop the sliced garlic cloves (for the smell), and then generously grease the outside and inside with sour cream or mayonnaise. Put into hot fat (butter), cover with a load and fry, turning over in time, to the full. You will be pleasantly surprised by the result. For meat, serve traditional tkemali sauce or garlic-nut sauce. Suitable and ketchup. Put the chicken on a plate covered with salad leaves. You can immediately divide into portions. As an option - sprinkle with crushed garlic and sprinkle with pomegranate juice. Garnet pips (and more) spread on meat and around on a salad. When you arrange portions on plates, be sure to put a little of them. Thus, you will emphasize the pleasant taste of roasted meat.

"Chicken of Tobacco" with giblets

What's new for you in cooking this dish? The basic techniques you have already learned. Just when you put in the frying pan a carcass of a dead bird, lay also around her neck, hands, liver, stomach, heart. Giblets just add and pepper, and chicken rub turmeric, also add salt, spices, making the meat fairly sharp. Fry, tightly pressing the carcass to the bottom. When you turn over, turn over the remaining ingredients of the dish. Fire make it small so that the liver does not burn. The cooking time is 45-55 minutes. When serving, sprinkle with chopped greens.