Chakhokhbili with White Wine
Chakhokhbili is one of the best-loved dishes in Georgian cooking. And that's no accident — give it a try and see for yourself.
Recipe author
Chakhokhbili with White Wine
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 %
10 g
Fats 42 %
10 g
Carbohydrates 17 %
4 g
149 kcal
GI:
100
/
0
/
0
- Prep the chicken: remove the excess fat and the tail, saving the fat to cook the onions in. Cut the chicken into medium pieces (Georgian cooks break a chicken into 17 pieces for chakhokhbili). 2. For the tomatoes, cut out the stem end and score a shallow cross in the skin, then spear each one on a fork and dip it in very hot water for 30–40 seconds. Peel off the skins and cut the tomatoes into medium cubes. Halve each onion and slice it thin. 3. In a heated skillet, melt the reserved chicken fat and add 1 tablespoon of vegetable oil. Add the sliced onion and a little salt. Fry, stirring constantly, until golden, 4–5 minutes. 4. Add the butter, stir, and turn off the heat. Fish out any remaining bits of chicken fat. 5. In a saucepan, bring 200 ml of water to a boil and add the plums. Simmer, covered, over low heat for 8–10 minutes. Then push them through a sieve, stirring the cooking water back into the resulting purée. 6. Cut the garlic into thin slices. Finely chop the cilantro — leaves and tender stems. 7. Pour vegetable oil into a heated Dutch oven and scatter a pinch of coarse salt over the bottom. Start with the bone-in chicken pieces. Leaving it uncovered, fry for 4–5 minutes per side until golden, turning the pieces, then season with a little salt and the mixed peppers. 8. Add the breast meat and brown it with the rest for another 3–4 minutes, seasoning with a little salt and pepper. 9. Pour the dry white wine into the pot and lower the heat to a gentle simmer. Simmer the chicken in the wine for 3–4 minutes, covered. Add the tomatoes, stir well, cover, and raise the heat a bit. Simmer for 8–10 minutes. 10. Stir in 1.5 tablespoons of utskho-suneli (blue-fenugreek spice), then add the sautéed onion, stir again, cover, and simmer for 2 minutes. 11. Add salt to taste and the plum purée, stir, cover, and simmer another 6–7 minutes. 12. Add the ground red pepper and more salt if needed, along with the cilantro and garlic. Turn off the heat, stir everything well, cover, and let it rest for 10 minutes. The dish is ready.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Tomatoes - 23 kcal/100g
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Utsho-suneli - 12 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
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Related and additional categories:
- Festive table
- National cuisine
- Second course
- Meat and meat products
- Vegetables
- Fruit berries
- Spices seasonings spices
- Fats and oils
- Alcohol
- Garlic
- Кинза
- Pepper
- Salt
- Utsho suneli
- Vegetable oil
- Butter
- Purchased wine
- Caucasian cuisine
- Frying
- Stewing
- In a frying pan
- Stewed vegetables
- Meat second course
- Poultry
- Chicken with vegetables
- From tomato
- From onion
- From plums
- No eggs