This amazing dish is widespread in America and Europe, but in fact, his homeland is Georgia and a well-known dish “chicken tapaka.” Tapaka is the name of the pan that placed as a press on top of the flattened on the fry pan of chicken. Thanks to oppression (brick), the skin of the bird is maximally in contact with the frying surface and turns golden and crispy. With the apparent complexity, the recipe is actually incredible simple and gives a guaranteed result in the form of juicy meat and crispy peel, which is sometimes difficult to achieve with other methods preparations. Nutritional value of one serving: (4 total) Calories 336, total fat 20 g., saturated fat g., proteins 36 g., carbohydrates – g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: one час. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 halves of chicken, breast bones and ribs left untouched (0.7 kg. – 0.8 kg. Each)
- 1 tbsp. l olive oil
- 0.5 tbsp. l (75 gr.) Butter
- 5-6 sprigs of thyme
Recipes with similar ingredients: chicken, thyme
Recipe preparation:
- Partially remove the bones from the chicken halves, remove the wings, spine and femur. Rinse and dry. Lay the chicken in the refrigerator without covering for at least 30 minutes. to skin became dry.
- Sprinkle chicken on both sides with salt and pepper. Preheat on medium heat a large pan to which meat will not burn (preferably cast iron) and add olive and creamy on it butter. Place the chicken halves in a pan with the skin down and scatter thyme sprigs around them. Wrap the pan with foil a little smaller diameter and place it on top of the chicken. Inside this put a brick in a frying pan or put 2-3 heavy jars to the press turned out.
- Fry the chicken for 3-5 minutes, then remove the top pan and check the skin; adjust the heat and if necessary turn the pan so that the skin is evenly browned. Return the top skillet to its place and continue cooking until the skin will not become golden and crispy, and the meat will not be baked for three quarters, another 20-25 minutes. Remove the pan from the press and gently turn the chicken over.
- Fry for another 8-10 minutes, without covering, until fully readiness. Lay on a cutting board and let it rest 5 min Before serving, cut each half of the chicken in half.
