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Milk Street Recipe

Georgian-Style Braised Chicken with Tomatoes and Herbs

50 minutes

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Georgian-Style Braised Chicken with Tomatoes and Herbs

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.




Don’t submerge the chicken in the tomato mixture when returning the browned thighs to the pan for braising. Rather, nestle them in, keeping the skin exposed so that it browns and crisps in the oven.

50 minutes


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