Georgian Chicken with Wine -- Chakhohbili Recipe
This was a tasty stew that we all really enjoyed. If you haven't tried Georgian food before, you're in for a treat. The stew bursts with flavor but isn't too spicy. Wonderful on a cool Fall or Winter evening!
Ingredients
- 3 pounds chicken pieces, skin removed (I used legs and thighs)
- 3 Tbsp vegetable oil
- 3 chopped large onions
- 3 chopped garlic clove
- 1 28oz can chopped tomatoes
- 1 cup chicken stock or broth
- 1 cup medium-bodied red wine
- 4 bay leaves
- 2 tsp turmeric
- 1 tsp chili flakes (or 2 tsp if no kids are eating)
- 1 tsp paprika
- 2 tsp crushed coriander seeds (or 1 1/2 tsp ground coriander)
- 2 tsp crushed fenugreek seeds (optional)
- salt and black pepper
- Two generous cups of fresh herbs (CORIANDER/CILANTRO, TARRAGON, basil, parsley - it MUST include the herbs in capital letters, otherwise it's not even remotely authentic. I used dried Tarragon as I couldn't find fresh, and used about 1/2 cup.)
Directions
- Heat the oil in a thick saucepan. Add chicken and fry on medium-hi heat until slightly browned all over. About 5 minutes. Remove the chicken to a staging bowl or plate.
- Add the onions to the pan, stir for a 3-4 minutes. Add the garlic and saute, until onion has softened a little, another 1-2 minutes.
- Add the chilli flakes, coriander and fenugreek*, stir for a few seconds to release the aromas. Add the tomatoes, fresh chicken stock and wine together with the bay leaves. Season with salt an pepper.
- Bring to a simmer, cover the saucepan with a lid and cook for 45 minutes (or more, if you wish), stirring every now and then, until the sauce is reduced to a thick glossy sauce. (I found it took about 1 hour 30 minutes to reduce the sauce. Alternatively, add a little cornstarch or flour mixed with water and stir into the pot.
- Remove the bay leaves and add the fresh herbs. Stir and cover for 10 minutes, so the flavors can infuse. Season again, if necessary.
- Serve with boiled rice, bulgur, or potatoes and garnish with lemon slices.
- * If you can get hold of the Georgian spicy relish, adjika, then use this one instead of the chili flakes (a tablespoon or two, depending on your taste).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 8 servings | |
| Calories 736 | |
| Calories from Fat 610 | 83% |
| Total Fat 68.93g | 86% |
| Saturated Fat 34.61g | 138% |
| Trans Fat 0.13g | |
| Cholesterol 209mg | 70% |
| Sodium 495mg | 21% |
| Potassium 414mg | 12% |
| Total Carbs 7.52g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.81g | 2% |
| Protein 23.48g | 38% |
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Reviews
November 7, 2010
What a great chicken stew! The seasonings are wonderful together too.
November 10, 2010
I really loved the depth of flavor and richness of this dish. It is perfect for a cold winter or fall day. Perfect for a large group of family or friends!I've cooked/tasted this recipe!
March 24, 2017
This is a favourite. So flavourful and delightfully spicy. Excellent served with rice, pap, or injera.I've cooked/tasted this recipe!
