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Receta Georgian Chicken with Wine -- Chakhohbili

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9 votos | 5736 views

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!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $1.20 view details
  • 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.)

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the bay leaves and add the fresh herbs. Stir and cover for 10 minutes, so the flavors can infuse. Season again, if necessary.
  6. Serve with boiled rice, bulgur, or potatoes and garnish with lemon slices.
  7. * 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).

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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Evaluaciones

  • Stacey Maupin Torres
    What a great chicken stew! The seasonings are wonderful together too.
    • Nancy Miyasaki
      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!
      Yo he cocinado/probado esta receta
      • Ufolie
        I just love these easy stew recipes. The left overs were tastier the next day!! The low end of the chili spice was the right level of spice for my family.
        Yo he cocinado/probado esta receta
        1 reply
        • John Spottiswood
          05 de Marzo de 2012
          Thanks for sharing your review Ufolie. I'm so glad you and your family enjoyed the recipe!
        • Kathy
          Adding two cups of herbs scared me, but it worked. This is very flavorful and I did use some fenugreek. I loved the dish and everyone else in my family really liked it too. I will definitely make it again as printed.
          Yo he cocinado/probado esta receta
          1 reply
          • John Spottiswood
            05 de Marzo de 2012
            I'm so glad that you enjoyed it Kathy! Thanks for sharing the helpful review.
          • Beanz
            This is a favourite. So flavourful and delightfully spicy. Excellent served with rice, pap, or injera.
            Yo he cocinado/probado esta receta

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