Это предварительный просмотр рецепта "Georgian Chicken with Wine -- Chakhohbili".

Рецепт Georgian Chicken with Wine -- Chakhohbili
by John Spottiswood

Georgian Chicken with Wine -- Chakhohbili

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!

Рейтинг: 4.7/5
Avg. 4.7/5 9 голосов
Подготовка: Грузия Georgian
Приготовление: Порций: 8

Ингредиенты

  • 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.)

Инструкции

  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).