“Chakhokhbili” is the name of the ready-made dish, and the type of bird is indicated in the name because initially this word was used to name a pheasant, which in Georgian would be “chakhokh”. The chakhokhbili cooking technology remained the same, but the birds began to be replaced with chickens or turkeys: it is easier to get it, and the finished dish is fatter.
Place the chicken pieces in a preheated oven-safe pot with the lid on. Braise in a preheated oven at 160°C / 320°F for 5 minutes.
Remove the pot from the oven. Carefully remove the lid and drain the accumulated liquid into a separate bowl. Return the pot to the oven without the lid and continue braising at 160°C / 320°F for 10 minutes, adding some of the reserved liquid as needed to prevent the chicken from burning.
While the chicken braises, heat 25 g butter in a separate pan over medium heat. Add the onions and sauté until soft, about 5 minutes.
While the chicken braises, cut the potatoes into quarters. Boil until just tender, about 8-10 minutes. Drain and set aside.
Pour boiling water over the tomatoes to scald them. Remove the skins and mash the tomatoes in a bowl.
Add the mashed tomatoes, boiled potatoes, and sautéed onions to the pot with the chicken. Stir to combine and add a splash of water if needed to maintain sauce consistency.
Finely chop the parsley sprigs, savory twigs, cilantro twigs, basil sprig, and garlic to taste. Mix with 1.5 teaspoon ground red pepper, 1.5 teaspoon coriander seed, 1.5 teaspoon hops-suneli, and 1.5 teaspoon Imeretian saffron.
Add the herb and spice mixture to the pot and stir well. Simmer on low heat for 3-5 minutes.
Cover with the lid and let it brew before serving.
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