Chicken Tapaka in Sour Cream Sauce
6 servings
70 minutes
Chicken tapaka in sour cream sauce is a refined dish that combines the tenderness of fried chicken with the creamy richness of sour cream sauce. The recipe's origins trace back to Georgian cuisine traditions, where chicken is cooked under a press to ensure a crispy golden crust. Here, the classic method is complemented by an aromatic sauce made of sour cream, garlic, and dill that adds freshness and a slight spiciness. The dish turns out surprisingly juicy with a rich creamy flavor, and the tender meat literally melts in your mouth. It can be served with vegetables, greens, or light side dishes, making it a versatile option for a home dinner or festive table.
1
Cut a small chicken along the breast, remove the backbone, and rub it with salt and pepper. Lay it as flat as possible in a large pan with the back down, place a weight on top, and refrigerate for several hours (or overnight). A pot filled with water can be used as a weight.
- Chick: 1 g
- Salt: to taste
- Ground black pepper: to taste
2
After that, pour a little oil into the pan for the chicken and fry over medium heat until a nice crust forms. Then carefully turn it over completely and fry on the other side over low heat.
- Vegetable oil: to taste
3
Prepare the sauce: mix sour cream with finely chopped dill and garlic.
- Garlic: 1 head
- Dill: 1 bunch
- Sour cream: 150 g
4
When the chicken is cooked on both sides, drain excess fat if there's too much, add the sauce to the pan, and simmer the chicken in it for about 5 minutes.
- Sour cream: 150 g