Ran across this Georgian dish recipe over the weekend and decided to try it. The tomato gravy gives the chicken a sweet and sour flavor.
- 1 lb Chicken (tenders, thighs, or drumsticks)**
- 1 Onion
- 2 TB spoons Tomato Paste
- 2 TB spoons All Purpose Flour
- 2.5 cups Stock (chicken or vegetable)
- 3-5 TB spoons Butter
- 2 TB spoons Apple Cider Vinegar
- 1 Dry Bay leaf
- Salt, pepper
- Prepare chicken (wash and dry), cut into pieces if using tenders or chicken breast
- Add a few tablespoons of butter to a hot pan, brown chicken on medium heat, until golden brown
- Remove chicken from the pan and add chopped onion, saute until golden brown
- To the onions, add tomato paste, saute for 3 minutes, then add apple cider vinegar and place chicken back into the pan, turning off the heat
- In another pan, add butter, flour and cook until flour has toasted, add chicken or vegetable stock in a small steady stream while whisking. Adding too much liquid at once will form lumps. Add salt and pepper and bring the sauce (gravy) to a boil.
- Add the sauce (gravy) to the chicken, bring to boil, add salt, pepper, and bay leaf. Simmer for 15-20 minutes until chicken is cooked through. (Cook’s note: If making chicken drumsticks or chicken on the bone, adjust cooking time to allow the chicken to cook through, about 50 minutes. Test the temperature of chicken with a meat thermometer, the reading should be 165 F).
Serve Chahohbili with a side of rice, mashed potatoes, or buckwheat. Sprinkle with parsley.
**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.