Tobacco chicken in a pan - a recipe for a cult dish

Kitchen appliances and utensils:

• flat large marinating plate;
• pan with a bottom according to the size of the carcass;
• pan;
• knife and cutting board;
• paper towels;
• cling film;
• hammer for beating meat.

Ingredients

Step cooking

1. We’ll prepare the chicken: wash it, dry it with a paper towel and cut it along the breast so that the carcass can be “opened”. If the chicken has entrails, remove them.
   
2. Turn the carcass over with the cut side down and the wings up. Now it will be necessary to flatten the meat so that the finished dish is flat. To do this, we cover the chicken spread on the board with cling film and a hammer for meat, beat off the joints. Our task is to achieve the same thickness in all places of the carcass.
   
3. Getting to the pickling. Squeeze the juice out of half a lemon. Wet the chicken on both sides with lemon juice. Salt also on both sides, and then pour with vegetable oil. Leave to marinate for a period of 30 minutes to 8 hours. The optimal time for soaking with marinade is 1.5-2 hours. But even in half an hour the meat will have time to be saturated with the necessary aromas and tastes.
   
   Did you know? To make the juice from the lemon stand out better, before you cut it, pour boiling water over the fruit and roll it several times, pressing it to the table surface.
4. Put the pan on the stove, pour 5-6 tbsp. l vegetable oil, slightly heat it and throw 50 g of butter there. A mixture of frying oils will give the dish the necessary characteristic flavor.
   
5. Take a pot with a diameter of the bottom according to the size of the carcass and collect ordinary water into it. Such a container of water will serve as a kind of press. In the process of frying it is placed on the meat so that it remains flat. We put the chicken in the pan with the skin down, and put a pot of water on top. We leave this "design" to fry over medium heat.
   
6. Prepare the garlic: crush 3 cloves with the flat side of the knife, and then chop into small pieces. In order for garlic to give a better flavor, you can add a little salt to it.
   
7. Do not forget to follow the chicken: from time to time remove the load and monitor the color of the crust - it should be well browned. In a cup or bowl, mix chopped garlic and a pinch of hot pepper, add 2 tbsp. l vegetable oil and 1 tbsp. l water. Such a liquid medium will help to pull all the flavors from garlic and pepper.
   
8. When a crispy brown crust appears on the chicken, turn it over to the other side and again cover with the press.
   
9. Grind the peas of black pepper: cover it with a paper towel and roll out a rolling pin on the board or crush the peas in a mortar. You can also take ready ground pepper, although it is not so fragrant. Add freshly ground pepper to the garlic oil dressing. When the chicken becomes golden-ruddy on both sides, let’s dip it on the fire for about 10 minutes, then add heat and fry for another 3-5 minutes from the side of the crust.
   
10. Then water the chicken with the prepared dressing on the breast side, warm for another 3 minutes and turn the carcass back up for 1-2 minutes.
    
11. We transfer the finished dish to a flat plate, pour fat and juice from the pan and serve hot to the table.
    

Video recipe

In the creative video recipe from the chef, all the subtleties of preparing a cult dish are considered. Take a look at the culinary master class in men's presentation and finally find out where such a strange name for the dish came from.

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