| Description | | Chachochbili is a Georgian dish made from chicken and sauce with herbs. The dish can be served both for any occasion thanks to its delicious tender taste. |  | | Method | Dry the chicken with paper towels. Melt 2 tablespoons of butter in a medium –size Dutch oven, add chicken pieces, and brown on each side for about 10 minutes. Remove the chicken and set aside. Melt 2 more tablespoons of butter in the Dutch oven, add the onions, and saut? over medium heat for 10 minutes.
In a small skillet stir the flour over low heat for 3 minutes. Add the remaining tablespoon of butter, stirring continuously, and cook for 2-3 minutes more. Pour the sauce over the onions in the Dutch oven, stir, then add the tomatoes, wine, and lemon juice, and bring to a boil.
Sprinkle the chicken pieces with salt and add to the pot. Cover and cook over moderate heat for 10 minutes, then add the tomato paste and 1/4 cup of chicken broth of water, if necessary. Stir, cover, and continue to simmer for 10 minutes more.
Mix the herbs and spices, reserving the garlic and 2 tablespoons of the chopped parsley, and add to the stew; simmer for 3-5 minutes. Add the garlic, cover, remove the pot from the heat and let the fragrance infuse for 3 minutes longer.
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| | Ingredients | | 3 pounds chicken thighs, wings, and unboned breasts.5 tablespoons unsalted butter.3 medium onions, coarsely chopped.1 tablespoon all-purpose flour.1 1/4 cups Chicken Consomme.6 medium tomatoes, blanched, peeled, and quartered.1/4 cup dry white wine.2 tablespoons freshly squeezed lemon juice.Salt to taste.2 tablespoons tomato paste.1 tablespoon each of finely chopped fresh cilantro and basil.1 1/2 teaspoons each finely chopped fresh tarragon and mint.1/2 teaspoon paprika.3 tablespoons finely chopped parsley.1 clove garlic, crushed.Thin lemon slice for garnish. |
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