Chakhokhbili from chickens
4 servings
30 minutes
Chakhokhbili is a bright, aromatic dish from Georgian cuisine where chicken simmers in a rich sauce with onions, tomatoes, vinegar, and wine. Historically made with pheasant, chicken has become the main ingredient over time. Chakhokhbili is distinguished by its depth of flavor – the sweet and sour notes of tomatoes and wine harmonize with the spiciness of the spices. The long simmering makes the meat incredibly tender as it absorbs the aromas. It is garnished with lemon and herbs when served, adding freshness. Chakhokhbili pairs perfectly with Georgian lavash or rice, turning lunch into a true culinary celebration.
1
Wash the prepared chicken carcass, cut it into small pieces, and fry in a shallow pot with heated oil. Then add finely chopped onion, tomato puree, vinegar, wine, 1/2 cup of meat broth, salt, and pepper to the pot; cover with a lid and simmer for 1.5 hours on low heat. Before finishing, add sliced tomatoes.
- Chicken: 1 piece
- Vegetable oil: 3 tablespoons
- Onion: 2 heads
- Tomato puree: 2 tablespoons
- Vinegar: 1 tablespoon
- Port wine: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Place a slice of lemon on each piece of chicken and sprinkle with herbs.
