Georgian chicken in wine with tkemali

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Georgian chicken in wine with tkemali
Georgian chicken in wine with tkemali
Anonim

Are you an adherent of Caucasian cuisine? Then don't miss the opportunity to enjoy an interesting dish. Consider a delicious recipe that will impress the most sophisticated gourmets. A step-by-step recipe with a photo of cooking Georgian chicken in wine with tkemali. Video recipe.

Ready-made Georgian chicken in wine with tkemali
Ready-made Georgian chicken in wine with tkemali

Let's replenish the culinary blog with another worthy recipe - chicken in wine with tkemali - a famous dish of Georgian cuisine. It is easy to prepare and very popular. Wine with tkemali serves as a sauce in which meat is stewed after pre-frying. Thanks to these components, the meat becomes very soft and tender, and also acquires a pleasant sweet and sour taste. Just do not buy regular broiler chickens from the supermarket for your meal, they will not work in any way. Since during cooking, onions, of which there are a lot, should almost completely dissolve and become part of the sauce, which takes time. The broiler carcass will also become part of the sauce during this time. Therefore, find a real home or farm carcass that has gained fat. Poultry dishes are very popular in Georgian cuisine, and chicken is considered the most common bird. Although this recipe can be used to cook not only chicken, but also homemade duck.

Any Georgian herbs and spices can be used as spices for the dish. The most common Georgian spices are hops-suneli, sweet and hot paprika, coriander, garlic, cilantro, parsley, basil … Moreover, herbs can be either fresh or dried or frozen.

See also Cooking Buglama with Tomato Chicken.

  • Caloric content per 100 g - 298 kcal.
  • Servings - 4
  • Cooking time - 2 hours 45 minutes
Image
Image

Ingredients:

  • Homemade chicken - 1 carcass
  • Vegetable oil - for frying
  • Dry red wine - 100 ml
  • Onions - 2-3 pcs.
  • Salt - 1 tsp or to taste
  • Spices and herbs to taste
  • Ground black pepper - 0.5 tsp
  • Tkemali - 75 g

Step by step cooking Georgian chicken in wine with tkemali, recipe with photo:

Chicken cut into pieces
Chicken cut into pieces

1. Wash the chicken under running water and dry well with a paper towel. If there are feathers, then remove them, also in the presence of black tan, scrape it with an iron sponge. Then chop the carcass into small pieces of medium or better.

The onion is chopped into half rings
The onion is chopped into half rings

2. Peel the onions, wash and chop into thin quarter rings.

The chicken is in the pan
The chicken is in the pan

3. In a skillet with a thick bottom, preferably cast iron, heat the vegetable oil and add the chicken. Try to keep it in one layer and not be piled up in a pile, otherwise, instead of frying, it will immediately begin to stew.

Chicken fried
Chicken fried

4. Turn on high heat and fry the chicken until golden brown on all sides.

Onions added to chicken
Onions added to chicken

5. Then add the onions to the chicken skillet.

Chicken and onions are fried
Chicken and onions are fried

6. Reduce heat to medium and continue to fry the chicken and onions until golden brown.

Wine is poured into the pan and tkemali is added
Wine is poured into the pan and tkemali is added

7. Add tkemali to the pan. If not, use plum puree or fresh twisted plums. The point is that the acidity of these fruits softens the meat fibers and makes them very tender.

Wine poured into the pan
Wine poured into the pan

8. Then immediately pour in red wine.

Chicken stew
Chicken stew

9. Add salt, black pepper and any spices to the pan.

Chicken stew
Chicken stew

10. Stir food and bring to a boil.

Chicken stew
Chicken stew

11. Then turn the heat to the minimum setting, close the pan with a lid and simmer the Georgian chicken in wine with tkemali for 2 hours. After this time, the dish will be ready and can be served with any side dish.

See also a video recipe on how to cook chicken in Georgian chkmeruli.

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