Georgian Chicken Tapaka Recipe

Elena Butuc

This recipe was automatically translated from Romanian. View original here

A very popular recipe in Russian and post-Soviet cuisine, taken from Georgian cuisine - and in fact "Tapaka" means a pan with a very heavy lid, which can press food during cooking.

I said to show you this recipe, it is very good when you want to make something quick, tasty and special food for a family dinner - maybe a romantic one.

The chicken is crispy, fragrant and very tasty, I recommend it with confidence.

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Ingredients

Metric US

●

Chicken

1 piece

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Salt and pepper

1 tsp

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Butter

50 g

Step by step

Wash the chicken well, put it upside down and cut in the middle.

Carefully remove the bone from the middle of the chest with scissors.

Unfold it and place it on a bottom, cut the tips on the wings and thighs (optional).

Put a thicker bag on top and beat the meat and bones well with the sledgehammer.

In the end you have to flatten the chicken as well as possible.

Sprinkle salt and pepper on both sides of the chicken.

In a larger pan (enough to fit the chicken) melt the butter.

Put the chicken with the skin up in the pan, and press it with something - I put a wooden bottom and over it a jar of 2 liter tomato juice.

Leave the fire under the pan on medium heat for about 15 minutes, then for less than 10 minutes.

After this time, turn the chicken - it should brown nicely - if it doesn't, increase the flame.

On the other side, leave it for 15 minutes on medium heat and another 10 minutes on low heat. After this time, try the chicken, prick it with a knife or fork and see that no more pink sauce flows from it.

If it is not done, leave it for about 15 minutes on medium heat on one side and on the other.