Chakhokhbili of Chickens
by Editorial Staff
Favorite dish! I love everything cooked with wine! Refined taste!
Cook: 1 hour 20 minutes
Servings: 6
Ingredients
- Chicken legs – about 1 kg
- Red wine (“Port”, “Madera” or homemade strong aged wine) – 200 ml
- Onions 2-3 pcs.
- Sweet pepper – 1 pc.
- Garlic – 1-2 goals
- Tomatoes – 0.5 kg
- Greens (optional) – to taste
- Spices (for example, hops-suneli – optional) – to taste
- Salt
- Pepper mix to taste
- Vegetable oil – 1-2 tablespoon.
Directions
How to cook chicken chakhokhbili:
- Wash chicken legs thoroughly. It is good to heat a frying pan with a small amount of vegetable oil and lightly fry the chicken, only so that the meat is fried on top, as if “sealing” its juiciness inside.
- Chop onion, pepper, and garlic finely. (It is better to chop the garlic.) Saute the vegetables in the same pan in which the chicken was fried.
- If you cook chakhokhbili in a deep frying pan, then add chicken legs to vegetables. If in a saucepan, then put the legs and fried vegetables into it. Pour tomato puree over the chicken with vegetables, salt, and pepper to taste. Simmer the dish for 15 minutes.
- Then add the wine and simmer chicken chakhokhbili over very low heat for about 40 minutes.
- 5-10 minutes before the end of cooking, add herbs to the chicken chakhokhbili.
- The chicken becomes tender-soft, it just melts in the mouth. The sauce is incredibly delicious.
You can serve chakhokhbili with potatoes by mixing boiled potatoes with chakhokhbili or stewing potatoes along with the main course.
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