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The traditional Georgian stew called chakhokbili, which in the past was made with pheasant but now is more common with chicken, inspired this skillet braise. To build a solid flavor base, we sear bone-in chicken thighs (for ease, just the skin side) on the stovetop, but the braising takes place in a hot oven, where the heat is steady and all-encompassing, so you will need an oven-safe skillet. To be efficient and to keep the herbs bright and perky, wash, dry and chop the mint and cilantro (and/or parsley) while the chicken cooks.
teaspoons ground coriander, divided
Kosher salt and ground black pepper
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