Chakhokhbili with red wine
6 servings
40 minutes
Chakhokhbili with red wine is a vibrant and aromatic dish of Georgian cuisine that embodies the warmth and generosity of Caucasian traditions. Its history dates back to hunting feasts when stewed game was the centerpiece of the meal. Today, chicken is used instead of game, maintaining a rich flavor highlighted by spices and wine. The sweetness of tomatoes and peppers harmoniously blends with the spicy notes of khmeli-suneli and a slight acidity from red wine, creating a rich bouquet of flavors. This dish is perfect for both a cozy family dinner and a festive table, revealing its full potential alongside fresh bread and a glass of red wine.
1
Peel the tomatoes (for this, you can score the skin crosswise and dip the tomatoes in boiling water for a few seconds).
- Tomatoes: 700 g
2
Slice the onion into half rings.
- Onion: 500 g
3
Cut the tomatoes into cubes.
- Tomatoes: 700 g
4
Chop the bell pepper randomly.
- Sweet pepper: 200 g
5
Finely chop the herbs and garlic. Cut the chicken into large pieces (you can use a ready-made kit for chakhokhbili). Place the chicken in a hot dry skillet/pot/multicooker bowl. Do not add oil; the fat from the chicken will be enough.
- Green: 0.5 bunch
- Garlic: 3 cloves
- Chicken: 1000 g
6
In a separate dish, sauté the onion in butter. Add tomatoes and bell peppers to the onion, pour in half a glass of red wine, add spices and salt. Simmer for 10-15 minutes. Meanwhile, turn the chicken to the other side and fry.
- Butter: 40 g
- Onion: 500 g
- Tomatoes: 700 g
- Sweet pepper: 200 g
- Red wine: 0.5 glass
- Khmeli-suneli: 1 teaspoon
- Ground red pepper: 1 teaspoon
- Chicken: 1000 g
7
Pour the stewed mixture over the chicken, stir, and simmer for 10 minutes with the lid on. Add herbs and garlic, stir, and simmer for another 5 minutes.
- Green: 0.5 bunch
- Garlic: 3 cloves