Long ago, I bought a Georgian cookbook to see what they had to offer. There were a couple great recipes in the cookbook that I've kept and slightly modified over the years. This is my version of a common Georgian braised chicken, tomatoes and herbs dish. Since Tkemali is not always available, I add a sweet and sour element through the balsamic and tamarind. —Andy House
chicken, with skin on
medium onions, sliced
cloves of garlic, sliced
plum tomatoes, quartered
red pepper flakes
red wine vinegar
fresh dill, chopped
fresh parsley, chopped
salt & pepper
In This Recipe
Salt and pepper the chicken pieces on all sides.
Heat a large saute pan (that has a lid) over medium high heat. Melt the butter with the oil.
Add the chicken and brown on all sides, though do not cook through.
Remove the chicken and place in bowl.
Reduce heat to medium and add the onions. Saute for 5 minutes and then add the garlic. Saute for an additional 2 minutes.
Add the tomatoes, red peppers, vinegars, tamarind and stir. Add a bit more salt and pepper. Saute the tomatoes for 5 minutes.
Add the chicken and any juices back to the saute pan and reduce the heat to low.
Cover the saute pan and cook for 30 minutes.
Add the fresh herbs to the saute pan, and saute for 2 minutes till the herbs are wilted and integrated.