Chicken tobacco in the oven recipe with photo

Georgian cuisine is a sweet-sounding duet of heady aromas and elegant taste, seasoned with breathtaking notes of cordiality, cordiality and hospitality. The culinary tradition of Georgia is replete with a host of delicious dishes, but tobacco chicken is the favorite food of the people of the sunny country.

Chicken tobacco ("tsitsila tapaka") is a national dish of picturesque Georgia. Amazing food is a tender chicken carcass, seasoned with fragrant garlic and aromatic spices.

The name of the dish comes from the pan in which the carcass - tapas was prepared. Tapa is a heavy cast-iron pan with a ribbed base and a lid with a screw press, with which the carcass was pressed to the bottom of the dishes.

Juicy and tender meat of chicken tobacco first appeared on the tables of the Russian people during the Soviet era. The Soviet people, of course, did not have tapas, but there was a savvy. To prepare a spicy dish, people limited themselves to an ordinary frying pan, a simple lid and a cast-iron iron or dumbbell. Thus, the Georgian tapaka chicken turned into a Soviet tobacco “guy”.

Benefit and harm

Due to the presence in the chicken mass of vitamins, minerals and amino acids, food:

  • contributes to weight loss
  • relieves physical and nervous stress,
  • improves mood
  • promotes healthy sleep
  • restores strength
  • strengthens the immune system
  • invigorates and tones,
  • improves skin condition.

A spirited chicken of tobacco cannot be harmful if consumed without skin. Toasted peel does not contain beneficial substances. At the same time, chicken is considered a low-calorie meal. 100 g of meat product contains 180-200 kcal.

How to cook chicken tobacco

First you need to pluck all the remaining feathers on the chicken, and burn the smallest ones over the fire. Then it must be washed and dried with paper towels.

Now you need to cut the chicken along the breast with a large and sharp knife, as if opening it. Remove all entrails and wash thoroughly. Dry again.

To wind up the cut chicken carcass with cling film (not tightly) so that splashes do not fly all over the kitchen, and beat off with a kitchen hammer breaking all bones. Particular attention should be paid to the wings, hips and breast. The carcass should be approximately the same thickness on all sides. In order not to damage the skin, it is better to beat off with a flat hammer, without cloves.

Separately mix salt, chicken spices, garlic pressed through a press, vegetable oil, lemon juice, suneli hops and red hot pepper. Stir and grease this chicken mixture on all sides. Put it in a large bowl and put in the fridge to pickle for at least an hour.

Serve can be sprinkled with chopped herbs. Crispy Tobacco Chicken Ready. Carry it immediately on the table without losing a minute. It’s so delicious that you can bite your fingers.

Oven Chicken

What could be tastier than chicken fried to a crisp? Juicy meat soaked in the tantalizing aroma of garlic and herbs? It is, of course, a recipe for chicken chicken.

To be precise, the correct dish is called chicken tapaka. In Georgian, the “pan” is called “tapa” - this is a heavy cast-iron pan equipped with a weighty press lid that presses the chicken, thereby helping it to cook evenly. But this does not mean that it is necessary to fry the chicken in a pan. If you build oppression, then you can cook chicken tobacco in the oven, where it cooks just as quickly and remains juicy.

So let's figure out how to pickle and cook chicken tobacco in the oven - a step-by-step recipe with a photo will help you easily prepare a delicious Georgian dish and arrange a real feast of the stomach!

Ingredients

  • chicken 500 g
  • salt 1 tsp
  • paprika 0.5 tsp
  • hot red pepper 1 chips.
  • a mixture of ground peppers 2 chips.
  • lemon juice 1 tbsp. l
  • vegetable oil 1 tbsp. l
  • a mixture of Italian herbs 2 chips.
  • garlic 2 tooth.
  • parsley 10 g

Oven Crispy Chicken

Baked chicken is an amazing dish that attracts special attention. I will tell you how to cook a delicious crispy chicken in a tobacco oven. The delicacy turns juicy, soft. Crisp gives the delicacy an appetizing appearance. Thanks to butter and garlic, the dish acquires an amazing aroma.

Ingredients:

  • garlic - 3 cloves,
  • black pepper to taste
  • butter - 50 g,
  • spices to taste
  • chicken - 1 kg
  • salt - at its discretion,
  • vegetable oil - 100 ml.

Oven recipe for chicken chicken

Today I share with you a recipe with a photo of cooking roasted chicken. This dish is suitable for a variety of everyday menus and festive events, and it is easy and convenient to cook it.

Even in Soviet times, it was in this form that chicken was very often served, and this was considered a festive dish. At this time, they will not surprise anyone, but eating a chicken in such a preparation will always be welcome. Let's try to cook an ordinary chicken in an unusual way.

Choosing the right ingredients

  • For such a dish is better to take chicken or small chickenso that the meat is quickly pickled and baked. It is also of this size that a cooked bird will have an appetizing appearance.
  • In addition, small carcasses will become much tastier than large ones. Ideally, its weight for real chicken chicken should be 500-600 g. Such a bird is sold in stores called "gherkin chicken" or from farmers.
  • If you still want to use a large chicken, then divide it into 2 or 4 parts.
  • Spice You can add at your discretion. The main ingredient in this case becomes garlicso don’t spare him.
  • This is a dish from Georgian cuisine, in which a number of different herbs are used for its preparation: green onions, tarragon, cilantro, basil.
  • Mustard use fresh so that it is sharp and felt in the finished food.
  • Before cooking chicken in the oven, be sure to give it stand in the marinade for at least 1 hour.

Step by step recipe

  1. Mix 3 cloves of minced garlic with 1 tsp. salt, 1 tbsp. l mustard, 3 tbsp. l sunflower oil and 0.5 tsp. pepper.
  2. Wash the chicken, cut along the brisket and unfold. Cover with foil and beat off on both sides.
  3. Put the carcass in a greased form and grate seasoning. Leave for a couple of hours.
  4. Cover with foil and send to the oven.
  5. Bake at 180 degrees for 30 minutes. on both sides.

Feed options

  • Oven-smoked chicken with potato, any cereals and legumes.
  • It will become very pleasant and easy for the stomach. a fresh vegetable saladcooked on a side dish to meat.
  • Georgia serves a lot of such treats various greens, vegetable salads, cereals or soups. In all likelihood, such pickled meat has an excellent combination with meat broth.
  • The guests will receive unforgettable impressions if they are served half the carcass of such a chicken in portioned plates with tomatoes and cucumbers.

Nowadays, people have learned to cook deliciously any kind of meat. So, from a small chicken carcass, you can make a gorgeous treat that will become a tasty and easy dinner or decorate the holiday table. Combining it with various spices and sauces You can make a real culinary masterpiece, the aroma of which will excite appetite even for not special bird lovers.

You will need:

  • chicken 0.5 - 1 kg
  • garlic 2-4 cloves
  • salt
  • ground black pepper
  • cooking oil

For this dish, it is better to choose a chicken weighing up to 1 kg. I have a very small chicken weighing 0.5 kg.

Step-by-step photo recipe for cooking:

Wash the chicken, remove the rest of the feather.

Cut the chicken along the breast.

Spread the chicken and beat it with a hammer.

Here is what should happen.

Cut the cloves of garlic into 2-3 parts, mix salt and pepper.

Make punctures in the carcass with a knife.

Dip the garlic in a mixture of salt and pepper and put it in the cut.

Rub salt and pepper on the chicken carcass on both sides.

In this pickled form, the chicken can be stored in the refrigerator for up to two days, just cover it with cling film.

Heat oil in a frying pan and place the chicken on the inside. If you have a special press cover, press down the bird tightly. Roast the chicken over medium heat for 15 minutes.

The press can be replaced with a conventional pan of water. Just pre-cover the chicken with baking paper. This technique will protect your stove and pan from grease and spray, but the chicken’s crust will not turn out crispy.

I cover the chicken with a thick flat plate and put on top a three-liter jar, for example, with tomatoes. With this option, crust crust is 100% guaranteed.

Tip: Mustard Tomatoes take note - a very tasty unusual recipe. On the site of Mom’s stove there is a wonderful section "Selected recipes" where you can postpone the recipe you like and easily find it if necessary. The heading is on the top panel of the site.

For the press, any container with water is also suitable.

When the chicken is fried on one side, remove the press, turn the bird over to the other side, set the press and fry on medium heat for 15 minutes.
If your chicken is more than 0.5 kg, keep it on the fire a little longer or fry 2 times on each side.

Chicken Tobacco is good both in hot and in cold form, But it is better to eat it right away. Juicy, fragrant chicken meat with a tender, crispy crust - this dish will become a frequent guest in your home kitchen. As you can see, cooking it is very easy!

The best side dish for this dish is fresh vegetables and herbs. I like to serve it with Sour cream-nut sauce or Georgian Tkemali sauce.

Chicken Tobacco. Short recipe.

You will need:

  • chicken 0.5 - 1 kg
  • garlic 2-4 cloves
  • salt
  • ground black pepper
  • cooking oil

Wash the chicken, remove the remaining feathers, cut along the breast, flatten and beat off with a hammer.

Make punctures in the carcass with a knife and put garlic cloves in them, dipping them in a mixture of salt and pepper.

Rub the chicken with salt and pepper on both sides.

Fry in a hot frying pan with oil, pressing for 15 minutes on each side with a press.

Other cooking options

Following the same principles, chicken is cooked in the oven in the sleeve. To do this, divide the carcass into 4 parts, if it does not fit in the sleeve, make a few holes in it with a fork and bake for 1.20 hours at a temperature of 180 ° C. With this method of cooking, the meat retains juice in itself, so a gentle, juicy and soft chicken is guaranteed to you.

If you do not want to cook meat in the oven, then use the recipe for chicken chicken in a pan under the press. In the finished form, it has a very delicious ruddy crust, and even a novice cook can easily cope with the process itself.

By the way, many are interested, where did the name come from and why is the chicken in tobacco. In fact, it has nothing to do with tobacco. In Georgia, this dish is prepared in a special pan, which has a heavy lid or a special press. It is called "Tapa." Because of this, the ready-made chicken is called by the Georgians “tapaka”, and already our people remade the name for themselves for convenience, the name “tobacco” appeared.

If we can just beat the chicken, then they get it under a special press, under which its bones break, and is cooked under the press. We can make such a press at home by putting a heavy saucepan or a three-liter jar of water on the carcasses.

Tobacco Chicken is Georgia's National Dish, but the residents of Armenia do not agree with this. They are sure that their great-great-grandfathers were the discoverers of such a dish, proving that the word “tapak” in them means “flattened”, “flat”. No one can say for sure where this recipe came from, but the fact that Georgians are the biggest experts in preparing this dish is a fact.

But in the Caucasus it cooked on an open firelaying on a metal sheet, also pressing down with a heavy load. Of the spices in the classic recipe, they only have salt and pepper, everyone adds everything else as they wish.

Tobacco Chicken - cooked under the press

Chicken of any size is suitable for this dish, the main thing is that it be broiler and not intended for long cooking. In addition to the bird, you will need to prepare a deep bowl, plus all the ingredients listed below.

We take one or two chickens (only a broiler is used) with a weight of up to 1.5 kg each.

For one 1.5 kg carcass you will need:

  • Butter - 120 gr.
  • Sunflower oil - 60-70 ml.
  • Dry white wine - a glass of 150 ml.
  • Garlic - a head of 5-6 cloves.
  • Red and black ground pepper - a third of a teaspoon or slightly more than each option.
  • Salt - a teaspoon with a slide (it is better to use sea, do not take iodized).
  • Any greens for decoration, plus for serving fresh vegetables (tomatoes, cucumbers, pickled onions, cilantro, peppers), any sauces.

How is the chicken recipe made under the press a cooking recipe in steps:

1. To prepare such a dish is not difficult, for this the first thing we do is cut and wash our carcasses, removing from them all the available feathers, as well as the insides.

2. Dry the chicken with napkins, make a longitudinal incision in the area of ​​the breast, straighten / open the carcass, like a book.

3. Grind half the garlic, put salt and chicken in a bag. We choke off the carcass with enough hammering.

When beating, it is recommended to crush the wings plus joints in the shin area so that the chicken lays well in a bowl. So she will be better prepared under the press.

4. We take out the carcass, put it in a bowl, pour vegetable oil and melted butter on top, then turn it over, inside, also coat with the indicated mixture. This is best done with gloves.

5. The next step, when the meat has absorbed the melted butter, is poured with wine, it will give the dish a special piquancy, zest.

6. Cover the dish with foil, send for three hours to marinate in the cold (you can keep the bird in the room, but then no more than 30 minutes).

7. To properly prepare Georgian treats, you need a special fill, now is the time to do it. Grind the remaining garlic, mix it with peppers, add about two tablespoons of sunflower, mix, insist on the same time as the chicken itself.

8. Spread the carcass ready in a pan, where you need to melt a little butter in advance. When the chicken is in the pan (we must put it with the skin down), put on top a press that can be made from a lid that is smaller in diameter of the dishes where the treat is being prepared, and cans or pots with water.

9. Now we reduce the fire, fry the carcass under the press for about thirty minutes or forty.

10. Turn over gently, reinstall the press, continue to fry on the second side. Cooking time is the same - 30-40 minutes. During this time, the carcass will already allocate the necessary amount of juice, will be fried in a delicious marinade.

If there is no dry white wine at home, it can be replaced with lemon juice. For our carcass, the juice of half of one small lemon is enough.

11. Now the final touch is decoration, serving. To decorate, finely chop greens, chop vegetables, previously in balsamic vinegar with added sugar, pickle onion rings.We spread all this beauty on a plate, gladly put the poultry meat, sprinkle with dill, other herbs, pour the juice left in a special pan where the chicken was made.

Everything is ready, refreshments can be served to guests. Before consumption, cut the treat in portions right on the festive table. You can take chicken meat with vegetables or separately. As a side dish, you can also serve potatoes, rice, stewed vegetables.

Old Recipe - Oven Tobacco Chicken

A fast, incredibly tasty, appetizing-looking dish that will not leave anyone indifferent. A great treat for the New Year's Eve table or other occasions.

  • Bird - 1 pc.
  • Any red wine - 0.5 cups.
  • Garlic - 4-5 cloves.
  • Olive oil is the fourth part of a glass.
  • Spices (ground coriander, dried basil, dill, red paprika, saffron, mint, a mixture of peppers, salt) - at one’s own discretion, about two pinches of each product.

If you cannot prepare the indicated spices, you can take a bag of seasonings “Hmeli-Suneli”.

How To Cook Tobacco Chicken

- Wash the bird carcass thoroughly, divide into two halves, if desired, can be cut into 4 parts.

- Put the chicken in the bag, beat off on each side.

- Take a deep container, pour in the wine, add the oil, garlic, spices, and mix well.

- Smear the bird with the resulting composition, place it in a bag or wrap it with cling film, put in a bowl, place a press on top, put it away for at least 10 hours in a cold place.

- Remove the film, cover the foil on a baking sheet, lay the meat out, wrap it on all sides, put in the oven heated to 160 degrees for 30 minutes, then increase the temperature by 20 degrees, open the foil, continue cooking.

- We fry in the oven until golden brown, remove, sprinkle with herbs, let cool, put beautifully fresh vegetables from the garden nearby, serve them to the guests.

Tobacco chicken in a pan with a golden brown

Light and easy to prepare dish, which even an inexperienced chef will cope with, the main thing is to follow the recipe, plus the suggested recommendations and you will certainly succeed.

A set of necessary products:

  • Poultry carcass - one per kilogram or 800-900 grams.
  • Ghee plus vegetable oil with a total complexity of 5 tablespoons.
  • Salt to taste.

For the sauce you will need:

  • 3-4 cloves garlic.
  • 150 ml. boiled water.
  • Any greens, large sea salt.

Step-by-step method of preparation:

1. Wash the carcass well, dry it, put it on a cutting board, make a longitudinal incision over the whole breast, cut in half, without cutting the chicken to the end.

2. In order to conveniently lay the cut bird in a pan, first mash it with a kitchen hammer, the carcass should be as flat as possible, so it will fry faster, plus it will collect the juice into itself.

3. On all sides, rub the meat with salt mixed with sunflower.

4. Melt the butter in a special frying pan to a boil (we take only cast-iron dishes), put the carcass with the wings upside down, reduce the heat, cook for 5-7 minutes under the lid, and then without the lid until it is beautifully browned.

5. Turn the chicken over, continue cooking the second side at the same fire, covering the bird with a pot of water. In other words, you will need to do oppression. It is in this way that a Georgian dish is prepared under the simple name of tobacco chicken (tapaka).

If desired, at this stage, you can add a little chopped garlic, other spices to the pan, sprinkle the meat with Italian herbs, dill, parsley.

6. 5 minutes before the end of frying, make the fire above average, it is necessary that the chicken is well browned.

7. Remove the lid, let the dish cool slightly, and for now make the sauce for serving. To do this, erase a little sea salt in a mortar, finely chopped garlic and season it all with cold, clean water. Instead of water, you can use tomato paste, sour cream or mayonnaise. All these products are perfect for our treats.

8. Transfer the finished dish to a beautiful plate, garnish with sprigs of fresh parsley, do not forget to serve the chilled sauce.

How to marinate chicken tobacco (video recipe)

To make the meat fragrant, soft and tasty, it should be marinated for a certain time. See how a specialist does it.

That's all the recipes - we cook the chicken in a pan or in the oven and enjoy the aromatic and tasty meat. Bon appetit and good happy holidays to you!

Cooking instruction

The main secret of food is the size of a carcass, the weight of which should not exceed one kilogram. Wash the bird well, dry it with a towel, cut along the sternum.

We lay out the chicken carcass on a cutting board with the skin up, then press firmly with your palm on the joints and protruding parts. In this way, we try to crush the bones, giving the bird a more flat shape.

Some cooks use a chop hammer, but it’s better not to do this: the most gentle side of a metal or wooden chopper can damage the delicate fibers of the meat, and this can ruin the quality and overall taste of the dish.

At the next stage, we prepare a fragrant marinade. Grind the selected spices in the mortar, add herbs (basil, thyme or rosemary).

In a separate bowl, mix the salt and a few chopped cloves of garlic, add a little sunflower oil. The result is a thick assortment, very similar to Georgian adjika. Thoroughly coat the bird with the prepared composition, leave it to marinate for an hour or night.

To get the promised crispy chicken chicken, you will need a suitable roasting pan. If there is a special frying pan with a press in the kitchen arsenal, this will facilitate our work.

In its absence, we build a kind of pyramid. We spread the chicken in a pan with butter (sunflower and cream in equal proportions), placing the bird with its skin down. We cover the carcass with a flat plate, we complete our construction with a pot of water, which performs the function of oppression.

The roasting process is done over medium heat. Tender meat is cooked very quickly. After 20 minutes, the dish can be served to expecting guests.

Cooked tobacco chickens are extremely attractive and appetizingly crispy. Caucasian housewives spread them in an original pile, layering each carcass with aromatic herbs.

If you add tender Balkar huts (very thin flat cakes with filling) or wonderful Kabardian pies to this meal, it will be extremely difficult to leave such a table!

Oven recipe

To prepare a Georgian dish you will need:

  • broiler carcass - 1 pc.,
  • dry red or semi-dry wine - ½ tbsp.,
  • olive oil - ¼ tbsp.
  • garlic - 5 cloves,
  • salt - ½ tbsp. l.,
  • basil - ¼ tsp.,
  • paprika - ¼ tsp.,
  • coriander - ¼ tsp.,
  • dill - ½ tsp.,
  • mint - ¼ tsp.,
  • saffron - ¼ tsp.,
  • black pepper - ½ tsp

If, for one reason or another, spices for chicken chicken are difficult to get, you can replace them with a package of hops-suneli.

Cooking process:

  1. To prepare a juicy and aromatic dish, thoroughly wash the young chicken, carefully cut the carcass along the brisket. Then carefully twist the chicken, cover the carcass with cling film and lightly beat off with a hammer on both sides.
  2. Prepare the marinade: pour aromatic wine into the container, add olive oil, add stocking spices and chopped garlic, mix the ingredients well until a homogeneous substance is formed.
  3. Generously grease the broiler chicken with marinade, and again wrap the carcass with cling film. Put the young chicken on a dish, put the load (a container of water) and refrigerate for 12 hours.
  4. Remove the film from the carcass and wrap the chicken with foil. Put the meat on a baking sheet and place in a preheated oven. Bake the carcass for 40 minutes at a temperature of 180-200 ° C.
  5. Then take out the semi-finished chicken and remove the foil. Gently oil the mold, place the carcass on a baking sheet and place in the oven for 30 minutes.

A dish from sunny Georgia is ready for a meal. Tobacco chicken feeding is taken with greens and fresh vegetables.

How to cook chicken under the press

To prepare a fabulously tasty dish, you need to arm yourself:

  • broiler chicken carcass - 1 pc.,
  • white dry or semi-dry wine - ½ tbsp.,
  • olive oil - ¼ tbsp.,
  • butter - 50 g,
  • ground black pepper - ½ tsp.,
  • salt - 1 tsp.,
  • mustard seeds - 1 tsp.,
  • garlic - 5 cloves.

Cooking process:

  1. Wash the broiler chicken and pat dry with napkins. Cut the carcass along the breast. Wrap the chicken with foil and go over the hammer.
  2. Prepare the marinade: pour wine into a container, add olive oil, add salt, pepper, mustard seeds, garlic, beat the ingredients thoroughly until a homogeneous substance is formed.
  3. Lubricate the chicken with the sauce, wrap it with a film, lay it on a flat dish, put oppression on top, for example, a kettlebell or a pot of water and put it in the refrigerator for 12 hours.
  4. Lubricate the preheated pan with butter, put the carcass, cover the meat with a lid or plate, put a heavy pan with water or a weight on the container (you can use any other oppression).
  5. Fry meat on both sides for 30 minutes.
  6. The golden bird is ready. Serve aromatic meat made with fresh or baked vegetables and herbs.

Secrets and Recipe Tips

To make an amazing dish captivate both guests and household, culinary experts advise the housewives to use tricks that will help recreate the breathtaking meat, exploding in the mouth with a delicious fireworks. So:

  • buy chicken weighing 500-800 g (no more),
  • beat the carcass with a hammer very carefully so as not to damage the meat,
  • do not spare the spices
  • marinate meat for at least 10 hours,
  • before cooking, press down the carcass with oppression - a container with water, weight, stone, etc.,
  • use a cast-iron frying pan, if there is none, arm yourself with dishes with a thick bottom, otherwise the meat will burn up,
  • Roast chicken chicken solely in butter.

Chicken tobacco, seasoned with the warmth of the hostess, is guaranteed to become a crown dish on the festive table!

Cooking:

To begin with, we rinse the carcass well, remove the insides, cut off the fat and unnecessary parts. We cut the carcass along the line of the breast, it will not be difficult, since there are very soft cartilages. We turn the carcasses, as if opening a book, turn it upside down with its skin. Cover the chicken with a film or bag, beat it off with a kitchen hammer. We go through the bones, they need to be interrupted so that the carcass becomes flat. Do not overdo it much, since then it will not be very pleasant to feel small bones.

In the carcass we make a small incision, insert a wing into it. Rub with salt on both sides.

Peel the garlic, rinse, chop into thin slices. In the carcass we make cuts, insert garlic into them. With a knife, pierce the whole chicken with a knife so that the seasonings penetrate the meat, and marinate from the inside.

Pour some sunflower oil, rub well into the carcass from the inside and outside. Now sprinkle with seasoning, also rub into the meat.

Now we expand the bag for baking, carefully shift the chicken there, do not tear it. We tie a bag from two edges and leave to marinate for at least a couple of hours. Of course, you can not do this, but this way the meat will be tastier.

Preheat the oven to 200 degrees, transfer the meat to a baking sheet and put in the oven, fry, our chicken will be about an hour. After time, we take out a baking sheet, cut the bag and set for another 10 minutes, the chicken should be well browned. Serve the meat to the table with your favorite side dish or vegetable salad. Bon Appetit!

Crispy Tobacco Chicken Recipe

Beautiful, but such an easy to prepare dish that will decorate your table. It is suitable for both a festive and everyday dinner.

We will need:

  • Chicken - 0.5 kg.
  • Paprika - to taste
  • Kari to taste
  • Black pepper to taste
  • Butter - 50 gr.
  • Garlic - 3-4 cloves

Cooking:

First, melt the butter, you can use the microwave, squeeze the garlic into it through a press, add seasonings. Mix, leave the resulting mixture to infuse.

We prepare the chicken, cut it over the breast, remove all the insides, fat, and rinse well. With the help of a kitchen hammer, we interrupt the bones, the carcass should become flat, so it will be better fried. Salt on both sides, rubbing it well into the meat.

We shift the chicken into a deep bowl, fill it with the prepared marinade, carefully rub it into the carcass. Leave in this form for a couple of hours.

We heat the oven to 200 degrees. Grease the pan with oil, spread the meat with the skin down. Put in the oven for 10 minutes. After time, turn the carcass on the other side, pour the remaining marinade. We put it in the oven, fry until tender, in our case, since the chicken is small, it will take about 20 minutes. We shift the finished dish onto a flat plate lined with lettuce and serve to the table. Bon Appetit!

Real Georgian Chicken Tobacco Recipe with Tomato Sauce

A dish with juicy, tender meat and crisp.

We will need:

  • Chicken - 1200 gr.
  • Abkhaz adjika - 1.5 teaspoons
  • Tomato paste - 3 tablespoons
  • Garlic - 7 cloves
  • Salt - 1 teaspoon
  • Ghee - 5 tablespoons
  • Juice of half a lemon

Cooking:

We will prepare the chicken carcass, cut along the breast line, cover with a bag and beat off to interrupt the bones. We shift it into a large cup, season with salt, pour with lemon juice, leave to marinate for an hour.

In a pan, heat the melted butter, shift the pickled carcass, and send it to the oven preheated to 200 degrees. Fry on one side for 20 minutes. In the meantime, prepare the sauce.

Finely chop the garlic. Pour water into the tomato paste, mix well, then add adjika and mix again.

Turn the chicken over to the other side, send it to the oven for another 15 minutes. Sprinkle with chopped garlic, pour the sauce, fry for a couple of minutes on each side, so that the garlic becomes a little soft. We shift the finished chicken to a dish, sprinkle with finely chopped herbs, put a bowl with sauce next to it. Bon Appetit!

Toasted chicken with mustard and crispy foil

A delicious dish of Georgian cuisine, it has long been cooked in a frying pan under the press, but today we will cook it in the oven. The chicken in this recipe is not inferior in taste to the classic recipe. Cook, you will see for yourself.

We will need:

  • Chicken - 1.3-1.5 kg.
  • Salt to taste
  • Garlic - 1 clove
  • Tobacco Chicken Seasonings - to taste
  • Sunflower oil - 1 tbsp / spoon

Cooking:

To begin with, we rinse the carcass well, remove the insides, cut off the fat and unnecessary parts. We cut the carcass along the line of the breast, it will not be difficult, since there are very soft cartilages. We turn the carcasses, as if opening a book, turn it upside down with its skin. Cover the chicken with a film or bag, beat it off with a kitchen hammer. We go through the bones, they need to be interrupted so that the carcass becomes flat. Do not overdo it much, since then it will not be very pleasant to feel small bones.

In the carcass we make a small incision, insert a wing into it. Rub with salt on both sides.

Peel the garlic, rinse, chop into thin slices. In the carcass we make cuts, insert garlic into them. With a knife, pierce the whole chicken with a knife so that the seasonings penetrate the meat, and marinate from the inside.

Pour some sunflower oil, rub well into the carcass from the inside and outside. Now sprinkle with seasoning, also rub into the meat.

Now we expand the bag for baking, carefully shift the chicken there, do not tear it. We tie a bag from two edges and leave to marinate for at least a couple of hours. Of course, you can not do this, but this way the meat will be tastier.

Preheat the oven to 200 degrees, transfer the meat to a baking sheet and put in the oven, fry, our chicken will be about an hour. After time, we take out a baking sheet, cut the bag and set for another 10 minutes, the chicken should be well browned. Serve the meat to the table with your favorite side dish or vegetable salad. Bon Appetit!

Crispy Tobacco Chicken Recipe

Beautiful, but such an easy to prepare dish that will decorate your table. It is suitable for both a festive and everyday dinner.

We will need:

  • Chicken - 0.5 kg.
  • Paprika - to taste
  • Kari to taste
  • Black pepper to taste
  • Butter - 50 gr.
  • Garlic - 3-4 cloves

Cooking:

First, melt the butter, you can use the microwave, squeeze the garlic into it through a press, add seasonings. Mix, leave the resulting mixture to infuse.

We prepare the chicken, cut it over the breast, remove all the insides, fat, and rinse well. With the help of a kitchen hammer, we interrupt the bones, the carcass should become flat, so it will be better fried. Salt on both sides, rubbing it well into the meat.

We shift the chicken into a deep bowl, fill it with the prepared marinade, carefully rub it into the carcass. Leave in this form for a couple of hours.

We heat the oven to 200 degrees. Grease the pan with oil, spread the meat with the skin down. Put in the oven for 10 minutes. After time, turn the carcass on the other side, pour the remaining marinade. We put it in the oven, fry until tender, in our case, since the chicken is small, it will take about 20 minutes. We shift the finished dish onto a flat plate lined with lettuce and serve to the table. Bon Appetit!

Real Georgian Chicken Tobacco Recipe with Tomato Sauce

A dish with juicy, tender meat and crisp.

We will need:

  • Chicken - 1200 gr.
  • Abkhaz adjika - 1.5 teaspoons
  • Tomato paste - 3 tablespoons
  • Garlic - 7 cloves
  • Salt - 1 teaspoon
  • Ghee - 5 tablespoons
  • Juice of half a lemon

Cooking:

We will prepare the chicken carcass, cut along the breast line, cover with a bag and beat off to interrupt the bones. We shift it into a large cup, season with salt, pour with lemon juice, leave to marinate for an hour.

In a pan, heat the melted butter, shift the pickled carcass, and send it to the oven preheated to 200 degrees. Fry on one side for 20 minutes. In the meantime, prepare the sauce.

Finely chop the garlic. Pour water into the tomato paste, mix well, then add adjika and mix again.

Turn the chicken over to the other side, send it to the oven for another 15 minutes. Sprinkle with chopped garlic, pour the sauce, fry for a couple of minutes on each side, so that the garlic becomes a little soft. We shift the finished chicken to a dish, sprinkle with finely chopped herbs, put a bowl with sauce next to it. Bon Appetit!

Toasted chicken with mustard and crispy foil

A delicious dish of Georgian cuisine, it has long been cooked in a frying pan under the press, but today we will cook it in the oven. The chicken in this recipe is not inferior in taste to the classic recipe. Cook, you will see for yourself.

We will need:

  • Chicken - about 1 kg.
  • Sunflower oil - 3-4 tablespoons
  • Garlic - 3 cloves
  • Mustard - 1 tablespoon
  • Salt - 1 teaspoon
  • Red pepper, Suneli hops - to taste

Cooking:

First, prepare the chicken, rinse it well, remove the insides. Cut along, along the line of the breast, unfold and cover with cellophane, beat off on both sides to a flat state, the bones and cartilage must be interrupted.

Peel the garlic, chop finely, put in a bowl, add oil, mustard, salt and spices, mix well.

Lubricate the baking dish with sunflower oil, spread the prepared carcass and spread half the prepared marinade. Rub well into the meat, then turn over, spread the remaining marinade, rub it back into the carcass. Leave to marinate for at least a couple of hours

Preheat the oven to 200 degrees, set the chicken plate covered with foil. We cook for 20 minutes on one side, then we take out, turn the carcass, again covering it with foil, cook for 20 minutes. Then we remove the foil and give the chicken a good brown. Then pull out, serve on a flat dish. Bon Appetit!

Gypsy Tobacco Chicken with Mayonnaise Sauce

A wonderful dish that will decorate your table.

We will need:

  • Chicken - 1 pc.
  • Lemon - 0.5 pcs.
  • Salt - 1 tsp
  • Ground red and black pepper - 1/2 teaspoon each
  • Sunflower oil - 2 tbsp / tablespoon
  • Garlic - 3 cloves
  • Ground black pepper - 1 pinch
  • Salt - 1 pinch
  • Dill greens - to taste

Watch the video: How to Smoke Meat in the Oven (March 2020).