Chicken with dogwood sauce
6 servings
100 minutes
Chicken with cornelian cherry sauce is an amazing combination of tender meat and vibrant, fruity flavor. This Georgian recipe originates from the tradition of using berry sauces to enhance the taste of meat. Cornelian cherry adds a subtle tartness to the dish, while raisins contribute a soft sweetness, creating a harmonious balance. The thick sauce infused with the aroma of melted butter and spices soaks into the chicken, making it juicy and rich. This dish is served garnished with fresh parsley for a light freshness. It pairs perfectly with lavash or rice, turning an ordinary dinner into a gastronomic journey through Georgia.
1
Place the whole chicken in a pot, cover with water, and boil for about 1 hour and 15 minutes.
- Chicken: 1 piece
2
Remove from the pot, cut into portions, strain the broth through cheesecloth.
3
Soak the cornelian cherry in warm water and remove the pits.
- Cornelian cherry (dogwood): 200 g
4
Wash the raisins.
- Raisins: 0.5 glass
5
Heat the pan, fry the flour in melted butter until golden, then pour in the broth.
- Wheat flour: 2 tablespoons
- Clarified butter (ghee): 4 tablespoons
- Chicken broth: 0.5 glass
6
Add raisins and cornelian cherries, sugar, salt and pepper, and bring to a boil.
- Raisins: 0.5 glass
- Cornelian cherry (dogwood): 200 g
- Sugar: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
7
Put chicken pieces in the sauce and heat.
- Chicken: 1 piece
8
Serve on a plate with sauce, sprinkled with finely chopped parsley.
- Parsley: 1 bunch
