Hi all.
Once we talked about a chic way to prepare a tapaca chicken according to the recipe, supposedly Vladimir Vysotsky.
Regardless of origin is a very tasty dish. The chicken turns out juicy, soft, fragrant, with a crust, in general, everything is how we love.
But in our arsenal there is also Shkmeruli or chicken «in a shkmeric», which is, as it were, the development of a standard recipe for a chicken tapaca.
So I thought — but did not combine these two masterpieces? That is, prepare the chicken according to the recipe of Vysotsky, and then pour cream and put in the oven?
Looking ahead, I’ll say that the result surpassed our most daring expectations!
Product set:
- Chicken hips, 3 pcs.
- Cream 20%, 200 ml
- Garlic, 7-8 teeth
- Salt, 1 tsp.
- Ground pepper, 1 tsp.
- Vinegar, 1 tbsp. l.
- Vegetable oil, salt
We took not a whole chicken, but three hips, but, of course, everything is easily scale.
Since we have a flat fillet here, you can not beat off anything. If you have a whole bird, then you need to work as in a classic recipe with a hammer.
We crush the garlic or chop finely. Mix half with salt and pepper, rub chicken with this mixture.
We dilute vinegar into 300 ml of water, pour the chicken with the marinade, leave alone for a couple of hours.
We heat a little oil in a pan, fry the chicken for 12 minutes over medium heat on each side under the press.
Pour the cream into the pan, add the remaining garlic, bring to a boil.
We shift everything into shape, cover with a foil or lid, send it to the oven, preheated to 180 ° C, for 15-20 minutes and serve.
Bon appetit!
