Chicken tabaka Georgian recipe with white wine. “Chicken tobacco in a frying pan”: a classic recipe and important cooking points

Every nation has dishes that can be called business card their national cuisine. For Ukrainians it’s dumplings and suckling pig with horseradish, for Moldovans it’s mamaliga and zama, for Russians it’s cabbage soup and dumplings. And among the peoples of the Caucasus, in particular among the Georgians, the most famous food is considered to be under a strange, even funny name - “chicken tobacco”.

“Tabaka” or “tapaka” - which is correct?

Yes, yes, and this question is not accidental! Why - now you will understand. Tobacco chicken has long been cooked in a frying pan, but not a simple one, but a special one. It is called “tapa” in Georgian. This is a deep, thick-walled vessel that heats up well and evenly on all sides, and it is intended specifically for cooking the entire bird carcass. That’s why the name of the dish translated from Caucasian languages ​​is not “chicken tabaka in a frying pan”, but “chicken tapaka”, i.e. “fried in tapa”. However, either without understanding, or not hearing enough, or to adapt someone else’s speech to their own language, this excellent dish began to be called as it is known throughout the world. And in any restaurant menu, in the assortments of cafes, bars, and canteens it is written only like this: “Chicken tobacco in a frying pan.”

Tapa

As we have already found out, this is a type of frying pan. Initially they were made of stone. Then, naturally, Georgians began to use cast iron ones. The hefty tapa has a molded bottom with a ribbed surface to prevent the meat from sticking and burning. The dimensions of the vessel are such that not only tobacco chicken can be cooked in it in a frying pan, but also large chicken, duck, and goose. In national traditions, it was customary to bring roasts to the table directly in the utensils in which they were roasted. The tapa also came with a massive heavy lid. She had to press the meat tightly to the bottom so that it would cook well. Of course, such devices can only be found in professional kitchens, but not among modern housewives. However, the dish itself - the famous “tabaka chicken in a frying pan” - enjoys no less fame and popularity in our time than it did a hundred or two hundred years ago!

Preparing the bird

Not only the dishes, but also the poultry must be prepared in a special way so that the dish turns out the way it is made specifically in the Caucasus. Therefore, before telling you how to fry “chicken tobacco”, you need to say a few words about the preliminary stage.

The carcass should be cleaned, legs and head with neck and entrails removed. Next, it needs to be cut along the sternum. After all, the chicken should lie spread out in the frying pan. Also, cuts should be made in the skin to tuck in the tips of the wings and legs: they should not rise during frying.

Nuances

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

"Chicken tobacco" ordinary

If you decide to serve this dish with a side dish, then you will need: poultry carcass, 3-4 tablespoons of melted butter, salt to taste, 0.5 teaspoon of ground red pepper. Your future in the pan) should be butchered, cut along the breast. Using a wooden hammer, lightly beat its back and joints. Tuck in the wing tips and legs. Rub the skin with salt and pepper. Melt the butter in a frying pan, place the chicken back up, cover and place a weight on the lid. Make the fire moderate. Fry for about 30-40 minutes. Check readiness by sticking a fork or wooden skewer into the meat. If it comes in easily and the juice comes out clear, consider that the tabaka chicken (recipe in a frying pan) is ready. If the meat is a bit tough or the juice is pinkish, let it simmer for a couple more minutes. Then transfer the bird to a flat dish (whole or divided into portions), sprinkle with herbs. Place sprigs of parsley and celery, fresh cucumbers and tomatoes, radishes, young onions and garlic with feathers nearby. Or grate the black radish, add a little salt, sprinkle with vinegar, season with vegetable oil and serve. Boiled rice or fried potatoes are suitable as a side dish. You can also use puree.

“Chicken tabaka” with vegetables (borani)

Cooking tobacco chicken in a frying pan according to Georgian recipes is often combined with stewing vegetables. This dish is called "borani". Spinach, legumes, and eggplants are used as vegetable components. We offer you an example of such a dish. Required: 1 bird carcass, 10 medium-sized blue ones, 7-8 onions, 100-150 g vegetable oil, chopped cilantro and basil (2 tablespoons each), a pinch of mint, saffron, cinnamon, about 2 teaspoons of salt. You know the main tobacco. But something special needs to be said about eggplants. First, remove the skins from them. Cut the peeled vegetables into circles (thinly) and add salt to remove the bitterness. Leave them like this for 10 minutes, then squeeze them out (not only the bitterness will come off, but also the excess salt). Chop the onion into rings, place it in heated oil, add eggplant, fry well with fresh herbs. When the vegetables and meat are ready, do this: place half of the blue ones on the bottom of the plate, then the chicken, divided into portions, and again the eggplants on top. Sprinkle with saffron and cinnamon. Amazingly delicious! You can serve it with crushed garlic or tomato sauce.

“Chicken tabaka” with crispy crust

The main charm fried foods- in an amazing crust that crunches deliciously on your teeth. How to fry "tabaka chicken" so that it is actually golden brown and not burnt? The recipe is as follows: cut the carcass and prepare it, give it a flat shape. Add salt, rub with cut garlic cloves (for flavor), and then generously coat the outside and inside with sour cream or mayonnaise. Place in hot fat ( butter), cover with a weighted lid and fry, turning over in time, until fully cooked. You will be pleasantly surprised by the result. Serve the meat with traditional tkemali or garlic-nut sauce. Ketchup will also work. Place the chicken itself on a plate covered with lettuce leaves. You can immediately divide into portions. Alternatively, sprinkle with crushed garlic and drizzle with pomegranate juice. Place pomegranate seeds (and more) on the meat and around the salad. When you put portions on plates, be sure to add a little of them too. This way you will emphasize the pleasant taste of fried meat.

“Chicken tobacco” with giblets

What's new to you about cooking this dish? You have already learned the basic techniques. Just when you start putting the chopped bird carcass into the frying pan, also place the neck, paws, liver, stomach, and heart around it. Just add salt and pepper to the giblets, and rub the chicken with turmeric, also add salt and seasonings, making the meat quite spicy. Fry, pressing the carcass tightly to the bottom. When will you add the remaining components of the dish? Keep the fire low so that the liver does not burn. Cooking time: 45-55 minutes. When serving, sprinkle with chopped herbs.

Chicken tabaka first appeared on our tables back in Soviet times. Of course, there was no tapa, but the savvy housewives knew what to replace it with. They took an ordinary frying pan with a lid and a cast iron iron or dumbbell. In modern cooking, special frying pans are used, equipped with a heavy lid or a screw press.
To prepare the dish, you need a chicken weighing 600-800 grams. Before frying, the carcass is rubbed with salt and seasonings, and sometimes marinated in vinegar or lemon juice. In the end, the chicken turns out fried, with a spicy, garlicky, spicy taste.

This dish is usually served with adjika, garlic sauce, herbs and fresh vegetables.

In order for the chicken to be well-fried and tasty, it is necessary to prepare it correctly: cut lengthwise along the breast, spread it out and beat it on the inside with a kitchen hammer. Next, the carcass needs to be rubbed with spices and left to marinate for a couple of hours.

Classic chicken tabaka

Necessary:

1 small chicken;
butter;
1 lemon;
black pepper - to taste;
4 cloves of garlic;
salt - to taste;
Khmeli-suneli seasoning - to taste.

How to cook:

1. Cut the chicken along the breastbone and lay it flat. Beat the carcass with a kitchen hammer on both sides.
2. To prepare the marinade, you need to squeeze the juice from the lemon and mix it with crushed garlic, salt, black pepper and Khmeli-Suneli seasoning. Rub this marinade all over the chicken and leave it for an hour.
3. Melt the butter in a frying pan, place the chicken on its back and cover with a heavy lid. If there is no such lid, then you can cover the dish with a regular upside-down pan lid and place a container of water on top. After 15-20 minutes of frying, turn the carcass over and fry for the same amount of time.

Chicken tabaka with garlic sauce

Many gourmets argue that you should rub the chicken with garlic sauce after frying, not before.

Necessary:
1 chicken;
salt, black pepper - to taste;
3 cloves of garlic;
2 tbsp. spoons of vegetable oil;
greens (parsley or cilantro) - to taste.

How to cook:

1. The chicken, as in the previous case, must be cut and beaten, rubbed with salt and pepper and fried in a frying pan under a load.
2. While the chicken is fried, prepare the sauce: finely grate the garlic and mix with chopped herbs, add salt and oil. Distribute the garlic sauce evenly throughout the carcass.

Chicken tabaka in Georgian style

During the cooking process this recipe Georgian spices are used, which cannot always be found in domestic stores.

Necessary:
1 chicken;
2 teaspoons Georgian adjika;
salt, pepper - to taste;
Khmeli-suneli seasoning - to taste;
3 tbsp. spoons of sour cream;
2 cloves of garlic.

How to cook:

1. Cut the chicken carcass, flatten it, pound it and rub it with salt, Khmeli-Suneli seasoning, and black pepper. Leave the chicken for half an hour.
2. Melt the butter in a heated frying pan. Mix adjika with sour cream and brush the resulting mixture onto the outer surface of the chicken. Place the carcass in a frying pan and fry it on both sides under pressure.
3. To prepare the sauce: finely grate the garlic, add a small amount of water and salt.
4. Rub the resulting sauce over the finished chicken.

How to bake chicken in Tuscan style, see the story:

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

There are different ways to prepare tobacco chicken; for example, some housewives marinate the meat in spices before frying. For this, garlic, marjoram, suneli hops, cilantro, basil and other aromatic herbs are used. 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 leaves if they were used in the marinade. Serve ready with garlic sauce and fresh herbs.

Tobacco chickens: recipe for cooking in a frying pan

This Georgian recipe uses cream, so the chicken is especially tender, tasty and aromatic. Cut the breast of a small chicken weighing 0.8-1 kg, 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 melted butter in a frying pan 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, covered, and 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 the chicken carcass in the usual way, removing excess fat from it, rub with coarse salt and leave in a sealed container. Meanwhile, prepare the marinade with 50ml olive oil, a bunch of chopped cilantro, 2 crushed cloves of garlic and half a packet of chicken seasoning. Coat the chicken carcass with the resulting spicy sauce 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!

Chicken tabaka – (the original name is tsitsila tapaka) a dish with Georgian roots, which is characterized by a spicy garlicky flavor and a crispy, crispy crust. You will learn how to cook tobacco chicken thanks to our detailed instructions with photos and descriptions.

Basic rules for cooking tobacco chicken

To ensure that the dish you prepare does not become a pathetic parody of the original, you need to follow a few very simple rules:

1. The carcass should be small: 700 – 800 grams. It must be washed well, dried and be sure to marinate so that as a result you have very aromatic, tender meat.
2. For marinating, numerous seasonings and lemon juice (sometimes vinegar) are used.
3. Tapaka chicken in the original version is cooked in a special frying pan under a rather heavy press lid.
4. Because this is a dish from Georgian cuisine, then you need to eat it with its traditional companions: the best sauce for chicken tabaka - goes well with crushed garlic and always a lot of different fresh herbs and vegetables.

Classic chicken tabaka recipe

The correct recipe for chicken tobacco is actually very simple and does not require any special skill.

Required Products:

• 1 small chicken;
• 50 g melted butter;
• 1 lemon;
• 4 garlic cloves;
• creamy frying spread;
• salt, suneli hops, freshly ground black pepper.

Description of cooking stages:

1. We cut the well-washed and dried carcass lengthwise along the breast. We “tuck” the legs into an improvised pocket and give it a flat shape.
2. Sprinkle with salt. Mix freshly squeezed lemon juice with spices, finely chopped garlic and melted butter. Rub the resulting marinade completely over the chicken and leave for a couple of hours in a cool place.
3. Melt the spread in a frying pan and place the marinated chicken back down. We close the top with a special heavy lid (it can be replaced with a regular one by placing something heavy on it). Fry the tobacco chicken under pressure for approximately 12 minutes on each side.

Tsitsila tapaka with garlic sauce

Required components:

• 1 chicken carcass weighing up to 1 kg;
• cream – 50 ml;
• salt, dry adjika;
• Oleina for frying;
• 4 garlic cloves;
• 50 ml vegetable oil;
• 1 teaspoon hops-suneli;
• a handful of cilantro.

Cooking chicken tobacco step by step:

1. Prepare the carcass: wash, dry, cut in half along the breast. To give it a flatter shape, tap it a little with a hammer on the most protruding parts.
2. Mix the cream with dry adjika, salt and rub the resulting mixture on all sides of the bird. Let it soak for an hour.
3. Add suneli hops, cilantro, finely chopped garlic to well-heated oil and add a little salt. Mix well and let it brew a little.
4. Tabaka chicken is fried in a frying pan. Pour a little vegetable Oleina into it and place the meat with the back down, press down on top with a lid and a press. Fry until golden brown on all sides.
5. Coat the finished bird with garlic sauce.

Tsitsila tapaka in a special way in the oven

Cooking in a frying pan is optional. The baked chicken turns out very appetizing. In addition, the recipe in the oven is so simple that even a novice cook can handle it.

Required components:

• chicken carcass – 700-800 g;
• chili powder – 1 tbsp. spoon;
• 200 ml cream;
• 4 garlic cloves;
• a little fat for frying;
• salt, ground allspice.

Cooking diagram in detail:

1. Divide the bird in half on one side. We knead it with our hands, slightly twisting the joints. Rub completely with salt and chili powder. Let it sit for half an hour.
2. Place it in a frying pan with heated fat, press down with a press and fry for 10 minutes on each side.
3. We take out the carcass, pour cream into the frying pan, squeeze out the garlic, season with seasonings and add some salt. Place the meat in the resulting sauce and place in the oven for a quarter of an hour at 180 degrees.
4. You can make larger chicken this way, but then it will take much longer to simmer.

Tzitsil tapak recipe using wine

Thanks to the wine marinade, the chicken turns out very tender inside.

For this dish you will need:

• 1 carcass;
• dry red wine – 1 cup;
• olive oil – 100 ml;
• 1 small garlic head;
• ¼ teaspoon each of basil, coriander, saffron, mint, paprika.

Scheme of the cooking process at home:

1. Wash the carcass, soak out the remaining water. We cut it in half along the breast, turn out the joints, and lightly beat it with a hammer.
2. In a bowl, mix wine, finely chopped garlic, aromatic spices and salt. Lubricate the bird generously with the resulting marinade and wrap it in film. Place a press on top of the bird and put it in a cool place for 12 hours. It is clear that it is better to marinate it overnight.
3. After the time has passed, remove the film and wrap it in foil. Place the meat in a heat-resistant dish and bake for a little less than an hour.
4. Then we get rid of the foil. Grease the pan with butter and carefully place the chicken on it. Bake for about another half hour until crispy.

Tapaka chicken with tomato sauce

Homemade chicken is ideal for cooking because it is much more tender.

List of components:

• 2 young chickens weighing up to 1 kg;
• ½ teaspoon each of black and red pepper;
• 1 head of garlic;
• 1 cup of tomato juice;
• basil, paprika, dill to taste;
• 2 tbsp. spoons of olive oil;
• 50 g melted margarine.

Description of cooking step by step:

1. We cut the washed and dried carcasses into two parts along the brisket. Using a kitchen hammer, break the cartilage. Rub the mixture of salt, black and red pepper well into the meat and leave for half an hour.
2. Pour olive oil into a saucepan, squeeze out the garlic, add basil, paprika, and dill. Pour in the tomato juice and simmer briefly over very low heat.
3. Heat the margarine in a frying pan and place the chicken on it, wings down. Cover with a lid, place some weight on top and fry on one side for 15 minutes.
4. Remove the lid, turn it over and brush with the sauce you made. Fry the other side under load for the same amount of time.
5. Ready-to-eat chicken tabaka served with sauce big amount greenery

Grilled tapaka chicken

This famous dish is perfectly prepared on the grill, which makes it perfect for a picnic.

Products for 1 piece:

• mayonnaise – 100-150 g;
• fresh young herbs (basil, oregano, garlic leaves);
• any seasonings you prefer;
• salt.

Step by step description:

1. The meat needs to be prepared as usual: wash, dry, cut and lightly beat with a hammer.
2. Rub with a mixture of seasonings, salt, aromatic herbs and mayonnaise. Let marinate for at least an hour under a heavy load.
3. Place the marinated chicken on the grill and fry for half an hour on each side (a little less can be done). Serve the finished dish to the table with fresh vegetables.

We hope that you have received a complete answer to the question of how to cook tobacco chicken. And since there is nothing complicated here, you can safely begin to implement what you have read. And very soon your kitchen will be filled with the unsurpassed aroma of a delicious dish.

IN Lately I like to try dishes from different peoples of the world, for example, khachipuri, etc. Every time I discover new taste masterpieces. This time I again decided to cook something from Georgian cuisine, since I have a close friend who has lived in Tbilisi all her life, she often shares new recipes of her national cuisine. As it turned out, or how to correctly say tapaka, a dish of Georgian cuisine, differs from our chicken only in that it is cooked in a special sour cream sauce. And to be honest, I was delighted with this dish and the main taster was pleased and rated the dish a 10.

Cooking chicken tabaka in Georgian style from a small young chicken, preferably it should be no more than half a kilo, but alas, in our supermarkets chickens weigh from 1.5 kg. It took a lot longer to fry to get everything perfectly cooked. There are even special frying pans for frying chicken, this frying pan has a special lid with a screw that presses the chicken as close to the bottom as possible, but since I don’t have such a frying pan, I will use a device that is certainly found in every kitchen - a saucepan with water. With its load it will perfectly press the chicken to the bottom.

To prepare you will need:

• Chicken - 1 pc.
• Sour cream -200 gr.
• Garlic - 2 cloves.
• Salt and pepper to taste.
• Lemon 1/2 pcs.
• Butter -50 gr.
• Vegetable oil for frying.

First of all, you need to wash the chicken and cut it along the breast. Using a culinary hammer, we break all the cartilages in the chicken so that it becomes flatter. Salt on both sides and squeeze lemon juice from the lemon onto the chicken.
Melt butter in vegetable oil,
fry the flat chicken on both sides in a frying pan,
pressing it firmly to the bottom with a pan of water.
Here it is important to regulate the heat on the stove; it should not be very strong so that the chicken does not burn, but is thoroughly fried.

While the chicken is fried, make the sauce, peel the garlic and finely chop it.
Mix sour cream and garlic in a deep bowl, add a little salt, pepper and a glass of hot boiled water.

As soon as the chicken is fried, divide it into portions, pour in the sauce and simmer for about five minutes. And of course, don’t forget about the greens, because in Georgia everything is served with finely chopped greens.

Georgian Tabaka chicken with sour cream sauce and garlic ready.