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Chakhokhbili
Herbed Chicken
2 TBS butter
1 whole chicken (about 3 LBS), cut into 8 pieces
4 small onions, peeled & chopped
8 small tomatoes, peeled & coarsely chopped
3 cloves garlic, peeled & minced
1/2 C mixed fresh herbs (basil, cilantro, dill, parsley & tarragon), chopped
1/8 tsp. red pepper flakes
Salt & black pepper to taste
Melt butter in a large skillet; add chicken and brown on all sides. Stir in onions and cook for ten minutes, stirring occasionally. Add chopped tomatoes and cook, covered, for about thirty minutes or until chicken meat is no longer pink. Stir in minced garlic, herbs, red pepper flakes, and salt and black pepper to taste. Cover skillet and cook for about five to ten minutes, stirring occasionally. Let stand for five minutes, covered, before serving. Recipe makes six about servings.
History Note: Chakhokhbili is derived from the Georgian word "khokhobi" which means "pheasant." The dish was originally made using pheasant, but is now typically prepared with chicken.
*Chakhokhbili image (C) Victor Vizu (2011). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Related Link:
Food Fare Culinary Collection: Russian Kitchen
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