This Georgian-style chicken tabaka is all about shatteringly crisp skin and juicy, garlicky meat. A tangy vinegar-garlic marinade tenderizes the butterflied chicken before it is pressed flat and fried under a weight until deeply golden. Serve it hot with a brush of sour cream for a weeknight dinner that tastes like a feast — and if you love bold chicken dinners, try our Juicy Marinated Roast Chicken too.
Ingredients
- 1 whole small chicken (cornish hen size)
- Salt and black pepper to taste
- 5 cloves garlic, crushed
- 50 g (3 1/2 tbsp) butter
- 1 tbsp vinegar essence (70%)
- 300 ml (1 1/4 cups) water
- 120 g (about 1/2 cup) sour cream
Instructions
- Butterfly the chicken along the backbone and rub it all over with salt, pepper and crushed garlic.
- Stir the vinegar essence into the water and marinate the chicken in it for 2 hours.
- Melt the butter in a heavy pan, add the chicken and cook under a weight (a plate with a heavy pot on top) for 15 minutes per side.
- Brush the chicken with sour cream and cook under the weight for 5 more minutes per side until deeply golden. Serve hot.
Tips
- Use a small, young chicken so it cooks through evenly under the press.
- Do not skip the full 2-hour marinade — the vinegar makes the meat tender and flavorful.
- Pair it with roasted potatoes like in our Marinated Roast Chicken and Potatoes, and read more about pan-pressing technique at Serious Eats.
Nutrition: per 100 g: 142.7 kcal, protein 11.7 g, fat 2.6 g, carbs 18.9 g.