Poussin (young chicken)

Tapa is a large flat frying pan on which the chicken carcass is flattened when frying, hence the correct Georgian name of the dish - "chicken tapaka", that is, cooked on tapa. Where did tobacco come from? Most likely, just by consonance, there was a broken telephone, as often happens with names borrowed from a foreign language. Chicken tapaka is a portioned dish, a small chicken is just enough to fill up a person with a good appetite, it is not customary to share it. You should not marinate the bird in spices for too long, otherwise they will drown out the taste of the chicken, thirty minutes will be enough. But you should definitely beat it well and then press it against the frying pan with a press (a large cast iron frying pan works great as a press) : the bird will be fried through and covered with a golden crust. Khatuna Kolbaya, co-owner of Saperavi Café and "Vai Me!" shared the recipe with us

Timur Ismailov, chef of the Historia restaurant, shared the recipe with us.

The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.

Roman chicken is a refined dish of Italian cuisine rooted in the traditions of ancient Rome. The combination of tender chicken meat, juicy tomatoes, and sweet peppers infused with the aroma of garlic, white wine, and fresh oregano creates a harmony of flavors. The golden-brown chicken is slowly braised, absorbing the richness of Mediterranean notes. This dish is characterized by depth of flavor, richness, and lightness, making it ideal for both family dinners and festive gatherings. It is served hot with crusty bread or a light side dish, revealing the full spectrum of Italian culinary mastery.

The recipe was shared with us by Nikolay Petrukhin, chef of the Hands restaurant.

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Chicken with salsa verde is a vibrant dish from Mexican cuisine, infused with the freshness of greens and the spiciness of spices. Historically, salsa verde originates from regional recipes in Central America where fresh herbs and citrus were combined to create a refreshing sauce. In this version, a marinade with mustard, mayonnaise, and lemon zest is added to tender chicken for extra juiciness. The salsa verde sauce made from basil, parsley, and mint with anchovies and garlic has a rich aroma and tangy flavor. Grilling enhances the depth of flavors while a lemon wedge adds a touch of freshness. It's the perfect dish for a summer dinner or festive table that impresses with its aroma and taste.

Chkmeruli is a fragrant and rich dish from Georgian cuisine that captivates with its simplicity and delightful taste. It is named after the village of Chkmeri, where it was first prepared. It features tender, juicy chicken that is fried under a weight until golden brown and served with a rich creamy garlic sauce complemented by aromatic cilantro and ucho-suneli. The spiciness of red pepper adds zest while the cream softens the flavor balance. This dish is traditionally served on a ketsi—a clay plate that retains heat and reveals all the nuances of Georgian spices. Chkmeruli pairs perfectly with fluffy lavash and a glass of white wine, turning the meal into a true gastronomic journey through sunny Georgia.

Honey-braised chicken is a gourmet dish of author cuisine that embodies the harmony of sweetness and spicy notes. This recipe combines the rich aroma of honey, the tartness of lemon, and the spiciness of spices to create tender and juicy meat. The method of stuffing with onion and garlic adds depth to the flavor, while baking in the oven slowly reveals all its nuances. Serving with refreshing tzatziki sauce and rich tomato sauce makes the dish versatile—suitable for both family dinners and festive gatherings. The origins of such cooking methods trace back to traditional European and Eastern recipes where caramelization with honey was used to create a soft texture and rich flavor in meat. Honey-braised chicken is a culinary art that blends classic and innovation.

Recipe from Dmitry Petrik, chef of the wine bar Piri Piri.