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Tapaca (tobacco) chicken, Prescriptions, Any category, Any kitchen, Main dishes, Georgian cuisine, New Year's Eve chicken dishes, Chicken tobacco

Ingredients portion 4

Olive oil 50 ml

Dried basil 1 teaspoon

Dried coriander 1 teaspoon

Ground black pepper ½ teaspoon

Sea salt ¾ teaspoon

Chicken 600g

Red dry wine 150ml

Garlic 1 clove

Sour cream 100 g

Cooking instructions 50 minutes

1 Take small fresh chickens.

2 Make an incision along the middle of the breast.

3 Flatten the carcass skin-side up and beat with a meat mallet to give it a flat shape. This will make the meat softer and ensure that it adheres firmly to the pan for even roasting.

4 Prepare the marinade. Marinade recipes vary widely, this marinade is based on wine and herbs – just mix all the ingredients well.

5 Put the chickens in a bag, cover with the marinade and leave for 1 to 2 hours.

Mushroom-stuffed hummus potatoes

6 Heat a frying pan, add a little oil and place the chicken skin-side down. Put a plate on top and press down with a weight, such as a pot of water. Cook on a low heat for 15 minutes.

7 When the skin is golden, turn the bird over and roast on the other side for another 10-15 minutes. Most importantly, do not make the heat too high and do not forget the weight.

8 For the sauce, grind the garlic and sea salt in a mortar, add the sour cream and stir.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .