Chicken tabaka (tapaka). Mom's notebook recipe

Category: Meat dishes
Kitchen: georgian
Chicken tabaka (tapaka). Mom's notebook recipe

Ingredients

chicken approx. 600 g (or chicken halved) 1 piece
salt 1 tsp
utskho suneli 1 tsp
adjika 1 tsp
country sour cream (fat) 1 tbsp. the spoon
garlic 1 clove

Cooking method

  • 1. Prepare the bird.
  • If the chicken is small, just use kitchen scissors to cut along the breast and flatten it out, twisting the joints. A large broiler should be cut in two (the ridge removed). The halves are fried separately. In this case, the amount of seasonings must be doubled.
  • 2. Prepare dry marinade.
  • Squeeze the garlic through a press, mix with salt, utskho suneli, adjika, sour cream.
  • Coat the chicken carcass with this mixture and leave to marinate in the refrigerator for 3-4 hours, but it can be longer - it will only taste better.
  • Chicken tabaka (tapaka). Mom's notebook recipe
  • 3. Heat the frying pan. Place the bird on it, skin side down, press down with a screw cap and fry over high heat for 10 minutes.
  • Council. When frying, the poultry will soften, the pressure of the screws will weaken, and they need to be tightened a little more.
  • Chicken tabaka (tapaka). Mom's notebook recipe
  • 4. Reduce heat to low and cook until tender for another 15 minutes.
  • Council. To prevent the chicken from sticking, loosen the screws and leave it under the lid for 5-7 minutes. A lot of juice will be released, making the bird easy to move away from the pan.
  • 5. Turn the bird over and fry it without a lid for another 5 minutes over high heat, so that the reverse side is also browned.
  • Chicken tabaka (tapaka). Mom's notebook recipe Chicken tabaka (tapaka). Mom's notebook recipe
  • Done!
  • Chicken tabaka (tapaka). Mom's notebook recipe
  • The result is an unusually gentle bird! Don't repeat my mistake, cut it with scissors, not with a knife.
  • And here I picked up the lid for this frying pan. Look, maybe the farm will find something suitable.
  • Chicken tabaka (tapaka). Mom's notebook recipe

The dish is designed for

2-4 servings

Time for preparing:

10 minutes preparation, 30 minutes preparation

Cooking program:

frying

Note

The recipe inspired me to feat fomca
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=382173.0

It remained only to buy a frying pan, the same Soviet one, with a screw. Acquired by ad. She cooked the bird under the strict guidance of her mother. We once had such a frying pan, and she still remembered how to cook on it. The recipe was found in an old culinary notebook, designated as .html "Chickens of tobacco (Mira Mirazovna)". Thank you, unknown Mira Mirazovna, it was incredibly tasty!

Adjika took a thick, almost black, very similar to that Soviet one in cans of 250 ml. Utskho-suneli found in the market (this is shambhala, fenugreek).

I took market sour cream, thick, thick, almost like butter. I did not grease the pan with anything.

It was difficult to find a small chicken or chicken, and I had to take a two hundred kilo chicken, cut in half. Fried in two passes.

When we tasted the finished bird, we had to buy another frying pan for my mother at Avito.

Bon Appetit!

barbariscka
And where can you get the pan now, the one with the screw? Something I have not seen on sale ...
mur_myau
barbariscka,
I found an ad on Avito, and it is quite inexpensive. One right in our city, the second was sent from St. Petersburg.

They are different. I have both of duralumin, they are easier to care for than cast iron.

You can replace it by pressing down with another frying pan on top, and placing a pot of water on it (I saw such a design on the Internet).
Tashenka
Elena, thank you for reminding me of such a delicious dish! I'll have to cook. There is a frying pan. Old, cast iron, with a heavy cast iron cover. I think she can handle it.
mur_myau
Tashenka,
I am just thinking whether to buy this or not. I found a Soviet cast iron, corrugated bottom, top load-cover. It weighs 6.5 kg !!!

It is written - gray cast iron, but I suspect that it is duralumin with a thin layer of carbon.

I wonder if there is gray cast iron? I have never met.
Tashenka
Here I have a corrugated bottom. Heavy.
There is gray cast iron in nature.
mur_myau
Tashenka,
Probably the same.
Duralumin would be better. For cast iron, an eye and an eye, so as not to rust.

Can you make chops on it?
barbariscka
Quote: mur_myau

barbariscka,
You can replace it by pressing down with another frying pan on top, and placing a pot of water on it (I saw such a design on the Internet).
Thank you! But when I make such structures, I have to stand on the stove, otherwise if it crashes, it will be too expensive. We will look for a frying pan ...
mur_myau
barbariscka,
No, everything will be fine there if the chicken's joints are turned out and spread out.
But! It takes longer to cook because the water draws heat away from the pan. And not always get such an amazing crust. Yes, and all the fat will not be melted.

I forgot to say that the chicken does not come out very fat, while it floats in its juice and fat in a pan (you can see it in the photo). The harder you press, the better.
fomca
Quote: mur_myau
The feat was inspired by the fomca recipe
Elena,
And thank you very much for this option for cooking chicken!
mur_myau
fomca,
Thanks for reminding me!
I ate this dish sporadically in the "Prague" cafe in Moscow, when I was passing through, then I tried to portray a similar one at home.
I liked that you can not follow, and does not burn.

PS There is also an idea to flatten some meat there and fry it with gremolata. Well, or a quail if I can't find a chicken.
Girls! I also forgot to say. In principle, a large chicken fits entirely into this frying pan, but then the juice splashes around the edges for the first 10 minutes, and the entire stove will be stained.
elkin
or you can take a flat lid with a smaller diameter than a frying pan and put a couple of dumbbells on the lid ... perfectly crush the chicken!
mur_myau
elkin,
Probably, you can.
In the topic, fomca also offered a drawer load, a bag of gravel and other loads.

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