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Home › Recipes › Chicken fried a-la tobacco with currant sauce

Chicken fried a-la tobacco with currant sauce


It is required to marinate the chicken on the eve of cooking. For doing this, the chicken shall be rinsed, dried with napkins, freed from the neck skin. Cut the breast so that the chicken could be laid with a layer, check the quality of evisceration and preparation. Peel onion, cut into rings. One onion shall be cut into small feathers. Clean and mince garlic. Rinse, dry the dill and cut into small and medium twigs. Lay a layer of onion rings on the bottom of a large bowl, sprinkled with spices. Rub chickens with spices and salt, sprinkle with minced garlic, put one chicken to another one alternating with a layer of onion rings and spices. Cover the bowl with a lid (you may press down the lid with some weight to create pressure) and put it in the fridge until morning.
The next day, melt the butter in a frying pan (½ of the total for frying each chicken), lay each chicken in a pan alternately and fry it under medium heat for 15-20 minutes on each side. Turn the chickens over with a large kitchen fork and a spatula.
Prepare the sauce while chicken is frying. For doing this, wash the currant, drain it, separate it from the stems and twigs (you can make the sauce with them but the green twigs would spoil the taste), chop half of onion very finely. Melt butter in a frying pan, add berries, stew a little. Take some stewed berries with juice to decorate the dish, mash the remaining berries, stir. Evaporate wine, add onion, sugar, salt, spices, stir thoroughly. Reduce heat and stew under the lid until the onion is softened. Remove the lid, increase the heat and thicken the sauce to the state of liquid honey constantly stirring. Strain the sauce into a separate bowl. Push the sauce through a sieve with a spoon. Pour sauce into the sauce plate and serve along with the dish.
Put chicken with several leaves of lettuce on a wide dish, decorate the edges of the dish with berries. Serve the chicken hot with sauce (serve another sauce in a separate plate of about 50-80 ml per chicken).


Ingredients for dish:
  • eviscerated chicken with weight of 600-800 grams - 2 pieces;
  • onion - 1 kg;
  • butter - 100 g;
  • lettuce leaves;
  • khmeli-suneli
  • garlic - 4-5 cloves;
  • dill – a small bunch;
  • black ground pepper;
  • salt.
Ingredients for sauce:
  • red currant - 1 glass;
  • sugar - 1 tablespoon;
  • onion - ½ pieces;
  • butter - 50 g;
  • dry white wine - 50 ml;
  • cloves;
  • black pepper in peas;
  • red ground pepper;
  • ground Muscat nut;
  • salt