Skip to main content
LoginSign Up
Georgian-Style Braised Chicken with Tomatoes and Herbs

Georgian-Style Braised Chicken with Tomatoes and Herbs

By Rose HattabaughApril 27, 2022

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

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.

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.

Ingredients
  • 3

    teaspoons ground coriander, divided

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in chicken thighs, trimmed and patted dry

  • 2

    tablespoons extra-virgin olive oil

  • 1

    large red onion, halved and thinly sliced

  • 3

    medium garlic cloves, minced

  • ½

    teaspoon red pepper flakes

  • 3

    pounds ripe tomatoes, cored, seeded and roughly chopped

  • ½

    cup lightly packed fresh mint, roughly chopped

  • ¼

    cup finely chopped fresh cilantro, fresh flat-leaf parsley or a combination

Step 1

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together 2 teaspoons of coriander, 1 teaspoon salt and ½ teaspoon black pepper, then sprinkle onto both sides of the chicken.

Step 2

In a 12-inch oven-safe skillet over medium, heat the oil until shimmering. Add the chicken, skin side down, and cook until well browned, 5 to 7 minutes.

Transfer the chicken to a plate, pour off and discard all but 2 tablespoons of oil from the skillet and return to medium.

Step 3

Add the onion and cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add the remaining 1 teaspoon coriander, the garlic, pepper flakes and ½ teaspoon salt; cook, stirring, until fragrant, about 30 seconds.

Add the tomatoes and cook, scraping up any browned bits, until they begin to release their juices, 3 to 5 minutes.

Step 4

Return the chicken, skin side up, to the pan, nestling but not submerging the pieces in the tomato mixture, then add any accumulated juices. Transfer to the oven and cook until the thickest part of the thighs not touching bone reaches 175°F, 20 to 25 minutes. Remove from the oven (the handle will be hot) and serve sprinkled with the herbs.