How To Make Russian Chicken Chakhokhbili

  • 3 pounds chicken thighs, wings, and unboned breasts.
  • 5 tablespoons unsalted butter.
  • 3 medium onions, coarsely chopped.
  • 1 tablespoon all-purpose flour.
  • 1 1/4 cups Chicken Consomme.
  • 6 medium tomatoes, blanched, peeled, and quartered.
  • 1/4 cup dry white wine.
  • 2 tablespoons freshly squeezed lemon juice.
  • Salt to taste.
  • 2 tablespoons tomato paste.
  • 1 tablespoon each of finely chopped fresh cilantro and basil.
  • 1 1/2 teaspoons each finely chopped fresh tarragon and mint.
  • 1/2 teaspoon paprika.
  • 3 tablespoons finely chopped parsley.
  • 1 clove garlic, crushed.
  • Thin lemon slice for garnish.
  1. Dry the chicken with paper towels. 
  2. Melt 2 tablespoons of butter in a medium –size Dutch oven, add chicken pieces, and brown on each side for about 10 minutes. 
  3. Remove the chicken and set aside. 
  4. Melt 2 more tablespoons of butter in the Dutch oven, add the onions, and saut over medium heat for 10 minutes.
  5. In a small skillet stir the flour over low heat for 3 minutes. 
  6. Add the remaining tablespoon of butter, stirring continuously, and cook for 2-3 minutes more. 
  7. Pour the sauce over the onions in the Dutch oven, stir, then add the tomatoes, wine, and lemon juice, and bring to a boil.
  8. Sprinkle the chicken pieces with salt and add to the pot. 
  9. Cover and cook over moderate heat for 10 minutes, then add the tomato paste and 1/4 cup of chicken broth of water, if necessary. 
  10. Stir, cover, and continue to simmer for 10 minutes more.
  11. Mix the herbs and spices, reserving the garlic and 2 tablespoons of the chopped parsley, and add to the stew; simmer for 3-5 minutes. Add the garlic, cover, remove the pot from the heat and let the fragrance infuse for 3 minutes longer.

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