Chakhokhbili with champignons
6 servings
90 minutes
Chakhokhbili with mushrooms is a variation of the famous Georgian dish where the classic recipe is enhanced with aromatic mushrooms. The origins of chakhokhbili trace back to the depths of Georgian cuisine, traditionally made with pheasant; however, over time chicken became a popular alternative. The rich flavor is achieved through slow cooking with vegetables, spices, and butter, while the addition of mushrooms gives the dish earthy and delicate notes. A juicy, thick sauce filled with aromas of tomatoes, garlic, and spices makes chakhokhbili an ideal complement to fresh bread or rice. This dish is perfect for a cozy family dinner, allowing one to enjoy the warmth and rich flavors of Georgian gastronomy.
1
Wash the chicken, cut it into portion pieces (for example, the leg into two parts, etc.).
- Chicken: 2 kg
2
Slightly fry the chicken in butter until a golden crust forms, but not until fully cooked.
- Chicken: 2 kg
- Butter: 40 g
3
Remove the chicken and transfer it to a deep roasting pan or pot.
4
Do not wash the pan. In the juice left from the chicken, first lightly fry the finely chopped onion, then add the finely chopped carrot, and after a couple of minutes - the tomatoes. Stir. After a couple of minutes, add the chopped mushrooms, spices, salt, pepper, and soy sauce. Cover and simmer for 10 minutes on low heat, stirring occasionally. Then add the sifted flour, stirring constantly, and fry the mixture for 2-3 minutes.
- Onion: 1 head
- Carrot: 2 pieces
- Tomatoes: 4 pieces
- Champignons: 300 g
- Poultry Spice Mix: 2 teaspoons
- Salt: to taste
- Mix of peppers: to taste
- Soy sauce: 2 tablespoons
- Wheat flour: 4 tablespoons
5
At this time, bring 1-1.5 liters of water to a boil and dissolve the broth cube in it.
- Bouillon cube: 1 piece
6
Transfer the vegetable mix from the pan to a pot, pour in the broth, and mix well. Place on low heat and simmer, stirring regularly! If it's broiler chicken, simmer for 40 minutes; if it's homemade, use more broth and simmer for 1.5–2 hours.
- Chicken: 2 kg
- Bouillon cube: 1 piece
- Onion: 1 head
- Carrot: 2 pieces
- Tomatoes: 4 pieces
- Champignons: 300 g
- Poultry Spice Mix: 2 teaspoons
- Salt: to taste
- Mix of peppers: to taste
- Soy sauce: 2 tablespoons
- Wheat flour: 4 tablespoons
7
When you turn off the dish, immediately squeeze in the garlic (I take a head, but it's a matter of taste) cover with a lid and let it sit for a minute. Pour into plates, garnishing with chopped greens.
- Garlic: 5 clove
- Green: to taste