Georgian-Style Braised Chicken with Tomatoes and Herbs

Georgia is a country located at the intersection of Eastern Europe and Western Asia, in the region known as the Caucasus.

It is bordered to the west by the Black Sea, to the north by Russia, to the south by Turkey and Armenia, and to the southeast by Azerbaijan.

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The capital and largest city of Georgia is Tbilisi. Georgia is known for its rich cultural heritage, diverse landscapes, and unique cuisine.

And this Georgian-Style Braised Chicken with Tomatoes and Herbs is a vibrant and aromatic dish that showcases the best of Georgian culinary traditions.

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In Georgian, this dish is named – Chakhokhbili – which is a traditional Georgian stew made with chicken, tomatoes, and a variety of herbs and spices.

The chicken is slow-cooked to perfection. Resulting in a tender, juicy chicken that is both comforting and exotic, making it a perfect centerpiece for any meal. Just like this Moroccan Chicken With Olives and Preserved Lemons.

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This dish is a harmonious blend of savory and slightly tangy flavors, with the tomatoes and red onions providing a rich base that complements the succulent chicken. 

This dish exemplifies the Georgian approach to cooking, where simple ingredients are transformed into something extraordinary through slow cooking and careful seasoning.

Georgian-Style Braised Chicken with Tomatoes and Herbs

3 teaspoons ground coriander, divided

Kosher salt and ground black pepper

3 pounds chicken thighs, bone-in, skin-on, trimmed of fat and patted dry

2 tablespoons extra-virgin olive oil

1 large red onion, halved and thinly sliced

3 medium garlic cloves, minced

½ teaspoon red pepper flakes

3 pounds ripe tomatoes, cored, seeded and roughly chopped

½ cup lightly packed fresh mint, roughly chopped

¼ cup finely chopped fresh cilantro, fresh flat-leaf parsley or a combination

Heat the oven to 450 degrees with a rack in the middle position.

In a small bowl, stir together 2 teaspoons of coriander, 1 teaspoon salt and ½ teaspoon black pepper, then sprinkle onto both sides of the chicken.

In a 12-inch oven-safe skillet over medium, heat the oil until shimmer-ing. Add the chicken, skin side down, and cook until well browned, 5 to 7 minutes.

Transfer the chicken to a plate, pour off and discard all but 2 tablespoons of oil from the skillet and return to medium.

Add the onion and cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add the remaining 1 teaspoon coriander, the garlic, pepper flakes and ½ teaspoon salt; cook, stirring, until fragrant, about 30 seconds.

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Add the tomatoes and cook, scraping up any browned bits, until they begin to release their juices, 3 to 5 minutes.

Return the chicken, skin side up, to the pan, nestling but not submerging the pieces in the tomato mixture, then add any accumulated juices.

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Transfer to the oven and cook until the thickest part of the thighs not touching bone reaches 175 degrees, 20 to 25 minutes. Remove from the oven (the handle will be hot) and serve sprinkled with the herbs.

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Try These Chicken Skillet Favorites

• One Skillet Sweet & Spicy Chicken Thighs
• One Skillet Creamy Parmesan Dijon Chicken
• One Skillet Braised Chicken Thighs with Olives Orange & Fennel

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