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Chakhokhbili
Chicken Stew
A flavorful Georgian stew featuring chicken braised with tomatoes, onions, garlic, and herbs. Traditionally made with pheasant, chicken is a common modern substitute.
๐ง ์ฌ๋ฃ
- 1.5 kg Chicken(cut into serving pieces)
- 3 large Onions(chopped)
- 800 g Tomatoes(chopped, fresh or canned)
- 5 cloves Garlic(minced)
- 1 bunch Cilantro(chopped)
- 1 bunch Parsley(chopped)
- 1/2 bunch Tarragon(chopped (optional))
- 2 tbsp Butter
- 100 ml White wine(dry (optional))
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large pot or Dutch oven, melt butter over medium heat. Brown chicken pieces on all sides. Remove chicken and set aside.
โฑ๏ธ 10-15 minutes - 2
Add chopped onions to the pot and sautรฉ until softened and translucent.
โฑ๏ธ 8-10 minutes - 3
Add minced garlic and cook for another minute until fragrant.
โฑ๏ธ 1 minute - 4
Return the chicken to the pot. Add chopped tomatoes, white wine (if using), salt, and pepper. Stir to combine.
๐ก ์ ๋ฌธ๊ฐ ํ: If using fresh tomatoes, you may want to peel and seed them first. - 5
Bring the stew to a simmer, then cover and cook on low heat for about 45-60 minutes, or until the chicken is tender and cooked through.
โฑ๏ธ 45-60 minutes - 6
Stir in the chopped fresh herbs (cilantro, parsley, and tarragon if using) just before serving.
๐ก ์ ๋ฌธ๊ฐ ํ: Add herbs at the end to preserve their fresh flavor and color.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, you can use chicken thighs instead of a whole chicken.
- โAdjust the amount of tomatoes based on your preference for a saucier stew.
- โServe hot with Georgian bread (shotis puri) or rice.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of red pepper flakes for a touch of heat.
- Some recipes include a small amount of adjika for extra spice.