It may seem strange, but tobacco really has nothing to do with it. In all the usual verbal pun is guilty and the "difficulties of translation". This method of making chicken was invented in Georgia. The bird was placed on a special pan called "tapaka". Does not it look like anything? And when the popularity of the dish overcame the state borders and reached Russia, the resourceful Russian cooks quickly changed the name in their own way, having received an intriguing and unusual "Chicken of Tobacco".

With so many new cookbooks and recipes available on the Internet, it's important to know the key methods that will help you master each dish. For example: how to fry chicken, sweat onion or make tomato sauce. All these are simple skills that for me illustrate the beauty of cooking. We start this week with frying in a frying pan. A properly cooked chicken fillet can form a base layer for eating.

From the very beginning, you need to remember a few things. Start with a hot pot, then heat your oil until it becomes hot. If you start with a cold pan, you can not smoke the meat outside before digesting it inside. When you put the chicken in the pan, you want to hear this hiss.

According to another version, the name came from the Armenian "tapakats hav", which literally translates as "flattened chicken". But, as all roads lead to Rome, so all the original versions of the name of this dish were transformed into the unchanged "Chicken of Tobacco".

Recipe

Today, the World Council will teach you how to easily and quickly cook one of the most famous national dishes of Caucasian cuisine.

I like to use sea straw flakes and cracked black pepper. Go softly with the seasoning and add it during cooking, and not after - and always check the taste. After roasting the chicken, cover the top, and she will finish cooking during the steaming process. Remove it from the pan and leave it for a few minutes before slicing. Try a slice - outside there should be a crunchy and inner tender. So, you have your chicken - what's next? Here you will start with a layer - add various spices and herbs - paprika for hot pink, garlic, selected thyme, chopped parsley to pick up the taste after cooking, fresh bay leaf in a saucepan for a deeper flavor, perhaps some charisse, or squeezing Lemon for a sour blow, before taking the pan out of the heat.

What you need:

  • a hen;
  • garlic;
  • salt;
  • pepper;
  • hops-suneli;
  • sunflower oil;
  • a wide pan;
  • press.

According to the traditional recipe, before frying the chicken was placed under a press weighing 20-30 kg until its bones begin to break, and the carcass itself will not become very flat. It is clear that at home it will be rather difficult to perform such a procedure, so we have prepared for you an adapted "urban" version of cooking tobacco chicken.

Add the red pepper, feta, green leaves and bread on the side for a quick lunch. Stir in cooked pasta, extra virgin olive oil, rocket and parmesan, and then bake in the oven until the cheese becomes crispy. Pour fritatu pieces of chicken, eggplant, goat cheese and tomato toast on the side. Or serve with fried baby potatoes, leeks and zucchini for mini-fries. A small pie with mushrooms to drink the flavor of chicken. Try this with a quinoa or couscous, linoleic vinaigrette, fresh mozzarella and toasted almonds.

First you need to prepare a chicken. Wash the carcass well and remove the intestines, if any. Cut the bird around the sternum and spread it.

Remove the first phalanx of the wings.


Since our tobacco chicken will not be preliminarily tormented by a 30-kilogram press, but the meat needs to be made soft, and the bones - fragile, we'll use the kitchen tools. Each housewife has a kitchen hammer in her arsenal. Properly beat them carcass, but try not to damage the skin.

How to fry chicken breast

Make a sandwich with chicken, basil pesto, grated cheddar and thinly sliced ​​red onion. The possibilities are really endless. My favorite - with crispy knitted royal rings and lemon-aioli, greedily eaten on the kitchen table. Using a rolling pin, lightly roll out the chicken breast to a uniform thickness between two sheets of lubricating paper. Season to both sides of the chicken with salt and pepper. Heat the vegetable oil in a frying pan over medium heat. Press the flesh with a spatula to increase contact with the saucepan and cook it evenly.


Let's start by making a "dry marinade". Clean garlic (depending on the size of the chicken and personal preferences, the number of denticles can vary from 2 to 6). Cut the cloves of garlic as finely as possible. If you can not cut very finely, grate the garlic.

Fry on one side for 3 minutes, then turn over and cook on the other side for 3 minutes. When the chicken starts to brown, add butter, and when it foams, use it to bake the chicken. Aside from turning this, do not move the chicken while it is in the pan to increase the toasting. Cover the pan with a lid so that the chicken can cook in its own steam. Reduce the heat to a minimum and cook for another 5 minutes. Make sure it is cooked.

Remove from the frying pan and allow to rest for a few minutes before slicing. If the chicken breast is not stained from the outside - the frying pan can not be hot enough when you added the chicken so that it simply soared in the juices, or you could have moved the chicken during cooking. If this happens, remove the chicken and overheat the frying pan. If you use more than one chicken breast at a time, do not overcook the pan, or the hen will soar in its own juices and will not be brown. If the chicken is dry - the cooking time varies depending on the weight and thickness of the chicken - try to reduce the time that you cook the chicken when it is covered.

In a separate bowl, combine garlic, salt, pepper and spices in a homogeneous mass.

Rinse garlic with chicken. Do not miss any free space! If the peel slightly moves away from the meat, you can send a little mixture and there.

Recipe: fried chicken with glazed shallots and crispy potatoes

Add lemon squeezing for a healthy kick. Chicken and shallots are the two main ingredients that together form the basis of a perfect simple meal. We glaze the shallots using a little oil, demerara sugar and balsamic vinegar. Cooked in this way, they acquire a deep scent that complements the chicken. To get a beautiful color on shallots, start with a very hot pan, then finish cooking in the oven. Shallots can also be served separately as a garnish with Sunday roast or with steak.

In a large frying pan, heat a little sunflower oil and lay the chicken in a straightened form. Top cover and install a press weighing 4-5 kg. There are special frying pans with press caps, but if there is not one, do not get discouraged! Anything can serve as a press. In our case, two heavy bricks came in handy.

The technique above. 2 tablespoons vegetable oil 3 large banana shallots, not processed and cut in half. Handle with oil 2 tsp. Demerara sugar Balsamic vinegar Small mustard sliced ​​herbs Sea salt, cracked black pepper. Put chopped potatoes in a baking sheet with garlic and moisten with olive oil. Roast in the oven for 25 minutes or until golden and crispy. Meanwhile, cook the chicken according to the technique described above.

For shallots, use the same plate in which you cooked the chicken, along with the culinary juice. Heat the vegetable oil in this saucepan at high temperature. When the pan is very hot, add the shallots, cut it side down and in season. Cook for 3 minutes until you start to acquire color on the side of the cut. Then turn the fire to medium or the oil starts to smoke.

Fry the chicken over medium heat, periodically checking the degree of its frying. As soon as one side is covered with a crusty crust, turn the carcass to the other side and press it in the same way. The cooking time takes an average of 1 hour. Depending on the size of the chicken and the strength of the fire, the time may vary.

Here's the goal: they bite into your piece soon to become a famous roast chicken. They do not worry, they do not devour - they just stop, grind. And there is a second full realization that you are not the guy who can just dump olive oil on pasta or cook a hamburger. You got to another culinary experience.

We are talking about the southern fried chicken in brine from buttermilk cooked in cast iron. The next roast chicken recipe is based on an excellent column from the tasting table. Having said this, if you follow these steps, you will get off with some damn good chicken. During the cook they are hard to dry.


The chicken of tobacco is very tasty to eat with young boiled potatoes. As the dish came from Georgia, it would be superfluous to serve ajiku, tkemali or simply garlic and sour cream sauce.

Chicken of tobacco in the USSR

Chicken tobacco was the most desired and, oddly enough, the most affordable restaurant dish in the 60s of the last century. In every decent (and not so) restaurant you would be offered a roasted bird carcass flavored with aromatic spices.

The first thing you're going to do with them is to soak in the buttermilk brine. Pickles are a painful subject for chefs, because although they definitely make poultry thicker and wetter, they also do not add much flavor. And if we just roasted this bird like a turkey in honor of Thanksgiving, maybe it would be a different story, but we fry, baby. Preserved with butter, enriched with herbs, well-dried flour is a chicken that turns Colonel Sanders into Colonel Blanders.



Incredible amalgam of aromas and textures makes roast chicken a worthy problem. The crusty crust comes from spicy flour.

You may notice that your kitchen now looks like an engine room in the Titanic. It will be hot and everything in your house will smell like a roast chicken, so you can close the bedroom door and open the kitchen windows.


The real shortage of natural meat products has raised this dish to the Soviet gastronomic Olympus. The chicken of tobacco was captured in the works of many writers and creative people of that era. So, Vladimir Vysotsky wrote in one of his works: "We were sitting ate a chicken of tobacco, and at that time we were caught by the Cheka ...".

Chicken of tobacco - preparation of products

To prepare for what should happen, everything will go pretty quickly and become quite real.

After the chicken cools down in a few minutes, you can immerse yourself in the teeth. Now you can use a plate, but it's usually a fight for me.

If you wear a shirt or not, when you present this golden, well-seasoned, perfectly clear pile of meat to your friends and family, they will bite and stop, drink on your cheeks and look at you for one of these sweet moments: "I did not understand, that you can so prepare. " And they will never see you again. A good roast chicken changes lives.

In the 1970s, a real boom in the development of poultry farms began in the country, and the secrets of cooking chicken tobacco from restaurants migrated to simple Soviet cuisines. Now every hostess could cook this delicious dish, say, on Tuesday evening, without spending money on a trip to a "decent institution." The industry followed the trends of Soviet gastronomy, and special frying pans were created for the preparation of chicken tobacco at home. These were large, heavy pans with a press lid for squashing chicken.

Crispy chicken of tobacco in a frying pan

The word "intellect" comes from the Latin intellectual, the term consists of "between" and "leer" "read, choose." Intelligence allows you to choose the best options for solving the issue satisfactorily. This is the ability to generate new information that combines the data received from the outside with the data stored in our memory. This is a common ability, when abstract thinking participates in solving problems or in the ability to acquire knowledge.

Given the various factors associated with intelligence, it is convenient to familiarize yourself with terms such as ability, ability, ability, agility and productivity. Cognitive ability, in its totality, is strictly related to it. Undoubtedly, there is also the so-called emotional intelligence. It is the ability to recognize one's own feelings and feelings of others and the ability to cope with them. It is a person's ability to say things at the right time, rightly, with the right intensity and in the right place for the right people.

The legendary Georgian dish - "tupac chicken" was renamed by the Slavs in its own way - "a chicken of tobacco", but not because of the presence of tobacco in the recipe! "Tapaka" in Georgian means a flat cast-iron frying pan, on which this ruddy dish is originally prepared.

It is simply impossible to convey the whole bright taste of a roasted chicken with words - for this it is necessary to succumb and cook it yourself at home. Believe me, it's so delicious that it's just right to regulate only the most expensive guests and relatives!

Chicken with potatoes in the oven

A proper diet leads to greater intelligence, memory and concentration in our daily tasks and procedures. It is necessary to perform an adequate diet, directed to feed our brain. Improvement of intelligence, memory and concentration is possible due to food.

But good nutrition is not the only thing that can be done to improve the intellect. You also need to practice meditation where you try to surround yourself with a relaxing environment, take a deep breath and breathe deeply and ultimately achieve a calm state of mind using different forms and specific methods. If done regularly, it can lead to positive changes in the brain, improve attention and concentration, increase memory and even increase the activity of certain areas of the cerebral cortex.

Chicken of tobacco is a delicious delight in the taste that you will definitely add to your list of favorite recipes!

Ingredients

  • 1 chicken, weighing from 1 kg
  • 50 g of butter
  • 50 ml of vegetable oil
  • 2 garlic cloves
  • dried greens
  • condiments to taste
  • 1 tsp. salt

How to cook a chicken in a frying pan

1. From this minimum of products, a real holiday of taste is obtained, but remember that the broiler chicken must still get into the oven or how it should be braised in the broth, since it has more meat than the village bird! Immediately and do it - cut the bird breast on the keel and break it, placing it on the back so that the whole bird as if before you opened.

2. Then place the chicken on the topcoat with its wings and cover it completely with a food film. Beat all the joints and joints with the help of a culinary hammer, not forgetting about the chicken breast.

3. You must completely flatten the carcass on the dosochke and even fight off the wings!

4. Prepare marinade for carcass, consisting of vegetable oil, seasonings and dried herbs and salt.

5. Smear all the chicken with the marinade. Leave it for at least 2 hours, or even better - at 6-8 for soaking.

6. As the chicken is fried in a pan, add a piece of butter to it and melt it.

7. Put the chicken carcass on the oil down with wings.

8. On top of the carcass, place a pot of water, using it as oppression, so that the bird's crust is properly pressed against the frying pan. Fry for about 10-12 minutes over medium heat.

9. Then remove the saucepan and turn the carcass by holding it on both sides. Immediately pour into the pan 0.5 tbsp. boiling water and cover the container with a lid. Stew for about 20 minutes.

10. After the water is almost boiled, peel the garlic cloves, slice them with slices and add them to the pan. Before, do not add, because your garlic will simply burn.

11. Cover again and fry the second side to a crispy crust for 3-5 minutes.

12. Your tobacco chicken is completely ready! If you have a broiler chicken, put it in the baking dish and cover it with foil or baking paper. Bake the bird for about 20-25 minutes at 180 ° C until cooked.

13. Serve the chicken tobacco to a table with greens and sauces.

Secrets of the mistress

1. Almost all housewives cover meat before beating with a cut plastic bag or wrapping food film. But many are unhappy with their protective functions: polyethylene tears, sticks to the culinary hammer, the process becomes more difficult, the meat fibers are deformed, and the spray still flies. When it comes to chicken tobacco, it's easy to find an alternative to the film. It is necessary to put the cut carcass between two wooden cutting boards and at first several times to press down the top with uniform loading (the chicken completely sprawls), and then to beat off - besides through the top plate.

2. Earlier, Georgian culinary specialists crushed the joints of poultry intended for frying, namely the very cicilo tapaka, which is mentioned in the preface to the recipe. It was an extremely heavy frying pan, so the desired effect was achieved effortlessly and quickly. Anyone who has in the kitchen arsenal a cast-iron brazier of impressive weight, can also act for her instead of a hammer. By the way, then the protective cellophane with which the bird is covered is not ruptured, since the bottom of the frying pan is flat and flat.