Chicken tapaka №1 with sour cream sauce

Description

Chicken tapaka - like the famous dish. Well, it seemed that there cooking? Pickled, fried under a press and you're done! But for some reason, the chicken or undercooked or raw leaves. What is the problem? But the problem is that you need to choose the right chicken to prepare it properly and, of course, to marinate. I have two favorite marinade for this dish. A long one: 12 hours, another fast: 30-40 minutes. Today share favorite: long. He will also share a recipe for a great sauce to it. The recipe seems complicated because of the large number of steps, but really it's much easier, I just wanted to reveal more detail. Go!

Ingredients

Chicken

1 piece
Melted butter

1 Tbsp
Garlic

2 tooth
Dry red wine

100 ml
Vegetable oil

3 Tbsp
Soy sauce

3 Tbsp
Adjika

2 tsp
Garlic

4 tooth
Black pepper

0.5 tsp
Peppers red hot chilli
Sour cream

200 g
Salt
Garlic

3 tooth
Cilantro

0.5 coup
Walnuts

3 tsp
Black pepper

Cooking

For chicken tapaka is to take a chicken weighing about 700 grams, but I, at least we in the river, never met. I buy chickens weighing about 1.1 kg. And so so, the chicken chose, start cutting. Traditionally chickens tapaka to cut on the breast, but I personally prefer another method. I cut off the backbone, leaving the tail on one side of hens (ovaries over the tail I naturally cut).

So you can split the chicken. From the ridge of bone and that we will learn from chickens later, can cook excellent broth as the soup or borsch.

Turn chicken skin-side down and start to cut the rib, then the bone on the breast.

At the joints to separate the wing from the breast bones. Do this on both wings.

Finally detachable from the breast bone.

That's what happens. The bones were only in the legs and wings.

Turn over the chicken, cover with film and beats the breast with the flat side of the hammer, to the thickness did not differ from the other parts.

Prepare the marinade. Combine wine, soy sauce, vegetable oil, freshly ground black pepper, Khmeli-suneli, adjika suhkoi. All bring down in the emulsion. Of course soy sauce is not the traditional ingredient for Caucasian cuisine, but it enhances the flavor of chicken, so the replacement of salt in the 21st century I don't think unacceptable.

The resulting emulsion is extruded garlic.

Drop in the prepared marinade our chicken. It well there I am, trying to make the marinade as under the skin. Leave to marinate for 12 hours.

Marinated chicken dry with paper towels.

In a frying pan in melted butter (2 tbsp) and fry three, pre-peeled and crushed with knife, cloves of garlic. Remove the garlic and in a pan put the chicken skin side up first (although some cooks suggest putting the chicken, first skin down, but I like the other option, so the crust turns out crispy).

Put the cargo. I for cooking chicken tapaka use a pancake cast-iron skillet, and press I use another cast iron skillet with well-washed bottom and a pot of water. You can think of your press improvised.

Fry on medium heat for 9 minutes on one side.

Turn over and place the load. And 9 minutes. If we were lucky and got a small chicken weighing about 700 grams, then you want to cook for 7 minutes on each side.