Chakhokhbili with White Wine
Main Dishes • Georgian
Description
In Tusheti, we tried chakhokhbili that included raw eggs. Some people even prepare chakhokhbili not with tomatoes, but with tarragon and plum sauce (about half a cup of plums for 1 chicken) — it turns out very delicious and unusual.
Ingredients
- Onion 5 heads
- Poultry 1 piece
- Tomatoes 4 pieces
- Dry White Wine ½ glasses
- Cilantro 1 bunch
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the chicken into pieces — legs separately, wings separately, and the breast can be cut into two parts. Actually, in all classic recipes, it is stated that the bird for chakhokhbili should be cut into 17 pieces, but today no one counts the pieces anymore.
Step 2
Cut pieces of fat from the chicken, finely chop the onion, add it to a skillet, and sauté in the chicken fat until it becomes translucent. You can add a piece of butter or a splash of vegetable oil to the fat to prevent the onion from burning.
Step 3
Place the chicken and onion in a pot, add about half a cup of water (you can substitute the water with wine), cover with a lid, and simmer on low heat for about forty minutes.
Step 4
Take ripe tomatoes (the tastier the tomatoes, the better the chakhokhbili) and pour boiling water over them: this will make the skin come off easily, like a stocking. Chop and mash the tomatoes, although you can also leave them whole and add them directly to the pot with the chicken. The tomatoes will dissolve and start to boil.
Step 5
Add finely chopped cilantro to the pot. Season with salt and pepper, and simmer for another twenty minutes. Serve the chakhokhbili hot.
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