Georgian Chahohbili (Chicken ragout in tomato gravy)

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
  • Parsley
  • Salt, pepper


  1. Prepare chicken (wash and dry), cut into pieces if using tenders or chicken breast
  2. Add a few tablespoons of butter to a hot pan, brown chicken on medium heat, until golden brown
  3. Remove chicken from the pan and add chopped onion, saute until golden brown
  4. 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
  5. 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.
  6. 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.

One thought on “Georgian Chahohbili (Chicken ragout in tomato gravy)

  1. Pingback: My Top 5 Chicken Recipes | Marina's Kitchen

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