Chicken pieces slow-braised with tomatoes, onions and a generous amount of fresh herbs until deeply savory, a beloved Georgian home-cooked dish.
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and a generous amount of fresh herbs until deeply savory, a beloved Georgian home-cooked dish.\n\nChakhokhbili was originally made with pheasant, its name deriving from the Georgian word for pheasant, though chicken has become the standard protein in modern home cooking while retaining the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.
Serves 6
Heat oil in a wide pot and brown the chicken pieces on both sides, about 8 minutes total; set aside.
In the same pot, cook the onions over medium heat until deeply softened and golden, about 15 minutes.
Stir in the diced tomatoes and cook for another 10 minutes until they break down into a chunky sauce.
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.
Uncover and simmer for another 10 minutes to reduce the sauce to a thick, clinging consistency.
Season with salt, then stir in the generous amounts of fresh cilantro, basil and dill just before serving.
Cook the onions patiently until truly soft and golden — this long cooking builds the sweet base flavor that anchors the whole dish.
Add the abundant fresh herbs only at the very end, off or just before removing from heat, so they stay vivid and don't lose their bright flavor.
Use fresh tomatoes when in season for the best flavor; good canned crushed tomatoes work well outside tomato season.
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.
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.
Chakhokhbili was originally made with pheasant, its name deriving from the Georgian word for pheasant, though chicken has become the standard protein in modern home cooking while retaining the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.
A traditional Georgian dried herb and spice blend typically including coriander, fenugreek, marigold, dill and other herbs; it's available at Georgian or Eastern European grocery stores, or can be approximated with a mix of dried coriander, fenugreek and dill.
Yes, the braised chicken and tomato base reheats well; add the fresh herbs only when serving so they stay bright and aromatic.
Simmer uncovered longer to reduce it to the proper thick, clinging consistency that defines this dish.
Per serving (380g / 13.4 oz) · 6 servings total
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