Chicken "Tapaka" (Shkmeruli)

Hello!

The name of this masterpiece of Georgian cuisine sounds "chicken tapaka" (on the eponymous flat pan in which it is prepared).

Recipes for this dish very much. Only the need to make the chicken flat and fry under the load is regulated. Everything else is fantasy and no rules are obeyed.

However, there are recipes that are passed down from generation to generation and are considered authentic in a particular area. This is the type of method that will be discussed today.

There is a place called Racha in Georgia. Its inhabitants are hereditary cooks who are very much appreciated by restaurateurs as chefs or bakers. So our today's recipe comes from the mountainous village of Shkmeri, which is located just in this wonderful region. That is why he wears the proud name "Shkmeruli".

Difficulty: 4/10
Cooking time: 55 min.
Number of servings: 4

Ingredients:

• Chicken, ~1.2 kg
• Cream 20%, 200 ml
• Chili pepper, 1 tsp
• Butter, 30 gr.
• Garlic, 6 cloves
• Sol

Preheat oven to 220°C.

Cut the chicken open and make it flat. This is done for closer contact with the pan. For best results, the chicken can be a little hit with a hammer:

Mix the pepper with salt and grate the chicken on both sides:

In a frying pan, melt the butter and place the chicken:

Cover the pan with a lid or a plate of a suitable diameter and place some weight on top. Cook over medium heat for 15 minutes on each side.

Put the chicken in a baking dish:

In a frying pan, add the cream, crushed garlic and salt to taste in the oil left from frying chicken. Bring to a boil and cook for two minutes, stirring constantly:

Pour the sauce over the chicken...

...and send it in the oven for 8-10 minutes:

Serve with herbs and vegetables:

Bon appetit!

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« Chicken with potatoes, baked with cream sauce

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This recipe on my website