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Georgian-Style Chicken Stew with Tomatoes and Herbs

Georgian-Style Chicken Stew with Tomatoes and Herbs

By Julia RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    4½ to 5½ hours
  • Active time plus cooling
    30 minutes active
  • Rating

This flavorful braised chicken is based on the Georgian dish chakhokbili, an aromatic stew that combines garlic, fresh tomatoes and a spice blend called khmeli-suneli, which includes blue fenugreek and coriander. We approximated the flavor of blue fenugreek by pairing dry ground mustard with fennel seeds. Though not a flawless imitation, the stew still tastes full and rich. To keep the herb flavors fresh and bright, we add the cilantro and dill at the end, after cooking is complete. To be efficient, prep the herbs while the chicken cooks. Serve the stew with rice, mashed potatoes or hunks of crusty bread.

Tip

Don't let the garlic brown too much. Caramelization adds deep, nutty flavor, but overcooked garlic will give the dish harsh, bitter notes. When the garlic is golden brown, add the onion and fennel seeds to help cool the pot, then stir often until the wine and tomatoes are added.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 8

    medium garlic cloves, chopped

  • 1

    medium yellow onion, chopped

  • 1½

    teaspoons fennel seeds

  • Kosher salt and ground black pepper

  • 1

    pint grape or cherry tomatoes, halved

  • ½

    cup dry white wine

  • 2

    teaspoons dry mustard

  • 1½

    teaspoons ground coriander

  • 2

    pounds boneless, skinless chicken thighs, trimmed

  • ½

    cup lightly packed fresh cilantro, chopped

  • ½

    cup lightly packed fresh dill, chopped

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and garlic, then cook, stirring, until golden brown, about 4 minutes. Add the onion, fennel seeds and 2 teaspoons salt.

Cook, stirring often, until the onion begins to soften, another 4 minutes. Stir in the tomatoes, wine, mustard and coriander, then bring to a simmer.

Cook, stirring occasionally, until the liquid has thickened and the tomatoes begin to stick to the bottom, about 8 minutes. Nestle the chicken in an even layer, slightly overlapping the pieces, if needed.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes.

When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Stir in the cilantro and dill, then taste and season with salt and pepper.