Guruli Georgian chicken dish

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. For guruli, you need to choose fatty pieces, so if you have a whole chicken, it is better not to use the breast. I took the ham. If the chicken is frozen, defrost the chicken in advance. It is better to remove the packaging and put the chicken in a container on the bottom shelf of the refrigerator a day before cooking. Take any dry wine. If you have unpeeled walnuts, take 6-8 pieces.

2. Step 2:

   

   Rinse the chicken under running water, remove all the insides and feathers, if any. Cut into pieces. I cut the ham into 3 parts. Wipe the resulting pieces with a paper towel so that there is no moisture left and there are fewer splashes when frying.

3. Step 3:

   

   Peel the onion, rinse and cut into half rings.

4. Step 4:

   

   To prepare the guruli, take a frying pan with a thick bottom and a tight lid. For this amount of chicken meat, a frying pan with a diameter of 20 cm is enough. Melt the butter on it. To do this, heat a dry frying pan over low heat. Cut the butter into several small pieces and put them in a frying pan. Tilt and turn the pan until the butter is completely melted. Mix it with a spatula.

5. Step 5:

   

   Put the chopped chicken in the pan. To fry the chicken faster, increase the heat to above average. Brown the pieces on both sides.

6. Step 6:

   

   Wash the greens, dry them and remove the hard stems. You can add cilantro to parsley and dill. It also goes very well with chicken. Set aside some greens to decorate the finished dish. Chop the rest with a knife.

8. Step 7:

   

   Peel the walnuts from the shells and partitions and chop. This can be done with a knife or, covered with paper, rolled on top with a rolling pin. There is no need to grind nuts into dust. If there are small pieces left, it's okay.

9. Step 8:

   

   When the chicken is browned on both sides, add the chopped onion. Reduce the heat to medium. Add a little salt.

10. Step 9:

    

    Turning the chicken with onions, fry for 5 minutes, until the onion becomes soft and yellow.

11. Step 10:

    

    Add chopped herbs and walnuts to the pan.

12. Step 11:

    

    Salt the chicken and season with spices. If you don't like it too spicy, put less red pepper. Mix, distributing salt and spices so that all the pieces are evenly marinated. Pour wine over the chicken.

13. Step 12:

    

    Turn down the heat. Cover the pan with a lid so that the chicken is well stewed and the wine turns into a thick sauce. Simmer for about an hour over low heat. Guruli - Georgian chicken dish is ready.