Chicken tabaka

Ingredients

• Chicken weighing 1 kg - 1 piece.
• butter - 100 g
• vegetable oil - 50 ml
• dry white wine- 100 ml
• garlic - 4 cloves
• hot red pepper - 1/3 tsp.
• black ground pepper - 1/3 tsp.
• salt - 1 tsp.

Preparation method (receipt)

Wash the dressed chicken and dry it with a paper towel. Cut right through the center of the breast. Open the chicken like a book, cover with a film and hammer. It is essential for the chicken tabaka to be absolutely flat and well-beaten. Salt the chicken from all sides and put into a large bowl. Pour 2 tbsp. vegetable oil and wine (it will add a piquant sourness). Cover the chicken with a lid and refrigerate for two or three hours for marinating. Meanwhile, make a garlic pouring. Grind garlic, add red and black pepper and 50 ml of vegetable oil. Stir. Warm up butter in a large frying pan. When it boils, put the marinated chicken in the frying pan with a skin down. Use a heavy cover or a press (for example, a pot of water) to properly squeeze the chicken to the frying pan. Reduce the fire to the medium and fry the chicken for 30 minutes on one side. Remove the press, gently turn the chicken and press it again. Fry the chicken on the other side for about 20 minutes. Twenty minutes later, the chicken is almost ready. Now it should be given a unique garlic flavor. To do this, remove the press and apply half the garlic pouring. Turn the chicken with the pouring down and put the press again. Fry for a couple of minutes. Remove the press, apply the second half of pouring, turn the chicken again with the pouring down and put it under the press for a couple of minutes. Place the ready chicken on a large dish and serve with fresh vegetables and greens.