Fried chicken is a sure bet forany table: delicious, beautiful, not very complicated. We will not sin against the truth if we say that one of the most popular dishes in this category is the famous tabaka chicken. Probably, many wondered what the concept of "tabaka" means, but not everyone got to the bottom of the truth. So, this definitely has nothing to do with tobacco, and the name goes back to the Georgian origin of this wonderful dish. Such chickens were cooked in special frying pans with heavy lids, which were called "tapa". In Russian, the word was distorted to the well-known "tabaka". This is the history, and now the answer to the question of how to cook tabaka chicken in the oven in Russian or in a frying pan in Georgian. Ideally, you need, of course, a special frying pan, but if you don't have one, you can use a regular one.

Chicken of tobacco in the oven

Ingredients:

• chicken carcass
• salt, pepper, adzhika
• 3-4 cloves of garlic
• chicken fat (or a mixture of vegetable and butter)

Method of preparation:Wash the chicken carcass, dry it, cut it along the breastbone and flatten it. Cut the rib bones off the spine. Beat the bird carefully, trying not to damage the skin, so that the meat comes off the bones. A metal hammer is not suitable here, it is better to use some flat object, for example, a spatula with which you turn over cutlets. Mix salt, pepper, adjika, chopped garlic. Grease the chicken well on all sides with the resulting spicy mixture and leave to marinate for several hours. Melt the chicken fat, remove the cracklings. If there is no chicken fat, heat vegetable oil (preferably olive oil) in a frying pan, add a little butter and fry the bird on both sides until golden brown. Cover with a suitable flat lid, put a weight on it and put the frying pan in the oven, preheated to 180 degrees. Bring the dish to readiness. You can check by piercing the carcass in the thickest place - if clear juice comes out, the chicken is ready. Serve with fried potatoes and a salad of fresh or baked vegetables.

Chicken of tobacco in a frying pan

Ingredients – see previous recipe.Method of preparation: Place the marinated carcass in a frying pan with heated fat (see the previous recipe), cover with a flat lid with a weight and fry until golden brown. Then turn over and fry on the other side. It is important to choose the right temperature and turn the chicken over in a timely manner so that it fries evenly and does not burn. In other words, the dish should be under constant supervision, and it should be removed from the heat in a timely manner. If you follow all these recommendations, you will get a real tobacco chicken - aromatic, golden brown, juicy and very tasty.

Chicken in sour cream sauce

Ingredients:

• chicken carcass
• salt, pepper, uzho-suneli (a mixture of spicy Georgian herbs)
• 4 slices of garlic
• 2-3 tablespoons of sour cream
• 1 tablespoon of olive oil
• 30 grams of butter

Method of preparation:Cut the prepared chicken carcass into portions. Rub each piece with salt and pepper and fry in a mixture of olive oil and butter until golden brown. Transfer to a clay pot or clay baking dish. Fry herbs and garlic in the remaining fat in the pan, pour in sour cream and about 100 milliliters of hot water or hot vegetable broth. Heat without bringing to a boil, salt to taste. Pour the resulting sauce over the chicken pieces and place in a preheated oven. Cook at 180 degrees for 30-35 minutes.

Chicken with porcini mushrooms

Ingredients:

• chicken carcass
• 5-6 fresh mushrooms
• 3 tablespoons of olive oil
• salt pepper
• lemon juice
• parsley greens

Method of preparation: Clean and cut the mushrooms.Cut the prepared chicken carcass into several pieces, add salt, pepper and fry in olive oil. Place the fried chicken pieces and sliced ​​mushrooms in a suitable dish and simmer under a lid over low heat for about 15 minutes. Balance the taste by adding salt, pepper, lemon juice and finish cooking in the oven. Sprinkle with parsley before serving. Note: You can use frozen porcini mushrooms or fresh champignons.

Chicken in wine

Ingredients:

• chicken carcass
• 30 grams of butter
• 2 stems of leek
• salt, pepper, bay leaves
• Provencal herbs
• white roots (parsley, celery, parsnip)
• 100-150 milliliters of white dry wine or martini bianco

Method of preparation:Cut the prepared chicken carcass into several pieces, rub each piece with salt and pepper and fry in butter. Place the meat in a suitable dish and fry finely chopped white roots, leeks, bay leaf in the same pan, add Provencal herbs and pour in the wine. Boil until the sauce evaporates slightly, and pour over the meat. Bring to a boil under the lid and place in an oven preheated to 180 degrees for 30-40 minutes. There are many recipes for how to cook chicken in the oven. We tried to select the best options for you. Enjoy your meal! We recommend reading:

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