Chakhokhbili is a Georgian chicken stew built almost entirely from the chicken's own fat and a heap of fresh tomatoes, onions, and herbs, simmered down until the sauce is thick and deeply savory. You make it by browning chicken pieces skin-on with no added oil, then piling in tomatoes, onions, and herbs to simmer into a sauce around the meat.
The dish was originally made with pheasant (its name comes from the Georgian word for pheasant) but chicken has been the standard for generations. It's a home-cooking staple across Georgia, especially in late summer when tomatoes are at their peak.
Chakhokhbili works because it doesn't fight the chicken with a heavy sauce base; the tomatoes and herbs reduce into something that tastes like more chicken, not less.
What Actually Matters
No oil goes in the pot. The chicken skin renders its own fat as it browns, and that fat is what the onions and tomatoes cook down in. Adding oil on top makes the finished stew greasy instead of rich; let the chicken do the work.
Georgian Chakhokhbili
Serves 4. Prep time: 15 minutes. Cook time: 45 minutes. Total time: 1 hour.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 2 medium onions, thinly sliced
- 1.5 pounds ripe tomatoes, chopped (or one 28-ounce can crushed tomatoes)
- 3 cloves garlic, minced
- 1/2 teaspoon ground coriander
- 1/4 teaspoon dried marigold or a pinch of turmeric
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 1 bay leaf
Method
- Season the chicken with salt. Place skin-side down in a cold, dry, heavy pot and set over medium-high heat.
- Cook undisturbed for 8 to 10 minutes, until the skin is deeply browned and a good amount of fat has rendered. Flip and brown the other side, about 5 minutes. Remove the chicken.
- Add the onions to the rendered fat and cook until soft and golden, about 8 minutes.
- Add the garlic, coriander, and marigold, and cook 1 minute.
- Add the tomatoes and bay leaf, return the chicken to the pot, and bring to a simmer.
- Cover and simmer for 25 to 30 minutes, until the chicken is fully tender and the sauce has thickened.
- Stir in the cilantro and basil, season with salt and pepper, and simmer 2 more minutes.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 460 |
| Protein | 34g |
| Fat | 28g |
| Carbohydrates | 13g |
These figures are calculated estimates based on standard ingredient data, not lab-verified values.
Tips, Variations, and Storage
Use the ripest tomatoes you can find in summer; canned crushed tomatoes are a fine substitute the rest of the year. Chakhokhbili tastes even better the next day, once the flavors settle; it keeps 4 days refrigerated and freezes well. Serve it with crusty bread to soak up the sauce, not rice.
FAQ
Can I use boneless chicken?
Bone-in, skin-on is worth keeping; the bones add flavor to the sauce and the skin provides the fat the whole dish is built on.
Is this the same as chicken cacciatore?
They're cousins in concept, both a tomato-braised chicken, but chakhokhbili uses no oil, no wine, and leans on coriander, marigold, and a big final hit of fresh herbs instead.
Can I make it spicier?
Yes, a chopped fresh chili or a pinch of dried chili flakes added with the garlic is a common home addition, though not traditional everywhere.
What sides go with chakhokhbili?
Crusty bread and a simple cucumber and tomato salad. Rice is not traditional here.
More From Wine Drop Cookery
This recipe is part of the Georgian Recipes hub. Find a heavy pot built for this kind of braise in Pots, Pans, and Cookware or Kitchen Essentials, or browse All Products From The Collections.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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