Chakhokhbili
Tom Ashworth Demo- Makes
- 3 servings
- Active
- 42 min
- Total
- 1 h 40 min
You’ll Need Large cast iron skillet, Large Dutch oven or heavy pot with a lid
Method
Onion and Tomato Base
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Heat in a large cast iron skillet over medium heat. Add with a pinch of and cook until they begin to brown, .
soft and turning golden at the edges -
Add and a few grinds of and cook another minute or two.
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Once the chicken is browning, add and to the onions and simmer . Taste, and stir in if the tomatoes are acidic.
the tomatoes have collapsed into a loose sauce
Chicken
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Meanwhile, heat in a large Dutch oven over medium heat. Brown the bone-in pieces of first, on one side, then turn and brown the other side. Push them aside and brown the rest on all sides.
golden on all sides; the inside is still raw -
Pour in and let it bubble gently over low heat while the tomatoes cook.
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Gently fold the onion and tomato mixture into the chicken without breaking up the pieces, along with , and a little more .
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Cover and simmer over medium-low heat, undisturbed, for about .
74 °Cthe chicken is cooked through and tenderplenty of juice has collected in the pot[object Object]
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Gently stir in , , and . Return to a simmer and cook more.
the herbs have just wilted and are still bright green -
Taste and season, then let it stand a few minutes before serving.
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From Tom Ashworth
The name comes from khokhobi, the Georgian word for pheasant, which is what this was once made with. The onions and tomatoes are cooked down in a separate pan while the chicken browns, then everything simmers together until the chicken gives up its juices into the sauce. The handfuls of herbs and the pressed garlic go in only for the last five minutes, so the stew tastes bright and fresh rather than heavy.
Notes
- The chicken: a whole bird cut into twelve to sixteen pieces, bones and all, gives the best sauce. Thighs and drumsticks work well if you prefer.
- Tomatoes: use ripe summer tomatoes and peel them (score, blanch for 30 seconds, then slip off the skins). If they taste sharp, add a pinch of sugar.
- Khmeli suneli is the Georgian spice blend of coriander, blue fenugreek, marigold and dried herbs. It is optional, but it makes the dish taste of Georgia; ground coriander with a little fenugreek is a fair stand-in.
- Serve with good bread for the sauce, with rice, or Russian-style over creamy mashed potatoes.
Storage
Keeps 3 days in the fridge and tastes even better the next day. Reheat gently and add a few fresh herbs before serving.
Make Ahead
Make it up to a day ahead, holding back half the herbs and the pressed garlic to stir in when you reheat.
When to Start
Plan backwards from a time
Filed under Main · Caucasus › Georgia · Poultry › Chicken · Stew · Braising · Chakhokhbili. Tags: #gluten free, #one pot, #summer.