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.
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
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:
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.
2. Peel the onions, wash and chop into thin quarter rings.
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.
4. Turn on high heat and fry the chicken until golden brown on all sides.
5. Then add the onions to the chicken skillet.
6. Reduce heat to medium and continue to fry the chicken and onions until golden brown.
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.
8. Then immediately pour in red wine.
9. Add salt, black pepper and any spices to the pan.
10. Stir food and bring to a boil.
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.
