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Georgian-Style Braised Chicken with Tomatoes and Herbs

4 Servings

50 minutes

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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.

4

Servings

Tip

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

Ingredients

  • 3

    teaspoons ground coriander, divided

  • Kosher salt and ground black pepper

Directions

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Reviews
Michael Y.
October 30, 2022
Don't forget the herbs
This was good. I might make it again. I put the chicken in the oven for 25 mins at 400 deg F because my pan is only oven safe up to 400. Do not skimp on the herbs. I used both mint and flat parsley. If I make this again, I might add them during the final two mins of baking. The braising liquid could use a little more kick. Maybe vinegar?