Georgian Chakhokhbili (Braised Chicken in Tomato and Herb Sauce)

About This Recipe

Georgian Chakhokhbili is a real, traditional Georgian dish, known as Braised Chicken in Tomato and Herb Sauce. Chicken pieces slow-braised with tomatoes, onions and a generous amount of fresh herbs until deeply savory, a beloved Georgian home-cooked dish.\n\nChakhokhbili was originally made with pheasant, its name deriving from the Georgian word for pheasant, though chicken has become the standard protein in modern home cooking while retaining the dish's signature abundance of fresh herbs.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 1.2 kgbone-in chicken thighs
• 4 tbspneutral oil
• 3yellow onions(diced)
• 6tomatoes(diced)
• 6garlic cloves(minced)
• 1 tspkhmeli suneli (Georgian spice blend)
• 0.5 tspdried marigold or turmeric
• 1 tspfine sea salt(to taste)
• 1 cupchopped fresh cilantro
• 1 cupchopped fresh basil
• 0.5 cupchopped fresh dill

Instructions

1. 1

   Brown the chicken

   Heat oil in a wide pot and brown the chicken pieces on both sides, about 8 minutes total; set aside.

2. 2

   Cook the onions

   In the same pot, cook the onions over medium heat until deeply softened and golden, about 15 minutes.

3. 3

   Add tomatoes

   Stir in the diced tomatoes and cook for another 10 minutes until they break down into a chunky sauce.

4. 4

   Season and braise

   Add garlic, khmeli suneli and marigold or turmeric, then return the chicken to the pot. Cover and simmer for 35 minutes until the chicken is tender.

5. 5

   Reduce

   Uncover and simmer for another 10 minutes to reduce the sauce to a thick, clinging consistency.

6. 6

   Finish with herbs

   Season with salt, then stir in the generous amounts of fresh cilantro, basil and dill just before serving.

Variations

• •

  Use pheasant or guinea fowl for a more traditional, historically accurate version.

• •

  Some households add a splash of dry white wine to the braising liquid.

• •

  Adjust the herb mix ratios to taste, since households vary in how much of each herb they prefer.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions