in Eastern Europe

Braised chicken Caucasian style

updated

Spread the love

Ingredients for 4 servings:

  • 1 chicken (not soup chicken), approx. 900 grams
  • 250 ml broth (instant broth)
  • 250 ml tomato(s), pureed (alternatively tomato juice)
  • salt and pepper
  • 100 ml wine, red, dry
  • 2 onions
  • Oil, for frying
  • Parsley, chopped or dill
  • 4 slices of lemon
  • 4 garlic cloves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Original name Tschahochbilli

Heat oil in a pan. Finely chop the onion and garlic. Cut the chicken into pieces. Brown the onion, garlic, and chicken in the oil, seasoning with salt and pepper. Make a sauce from the broth, passata, and red wine. Pour over the chicken, bring to a boil, and simmer in a covered pan over low heat for 1 hour. Remove from the pan, sprinkle with herbs, top with a slice of lemon, and serve. Serve with mixed salad and flatbread, which can be dipped in the tomato sauce and eaten.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Meatballs with a twist

Fish fillet in rosemary and pecorino crust