recipe chakhokhbili

Moreover, it serves traditional Georgian cuisine is firmly established in the home menu entirely of representatives of other nationalities, we owe the blessed times of the Soviet Union. There was in this legendary country is more or less a major city, where there would be a restaurant of Georgian cuisine. And in this restaurant certainly served Hvancharu, Kindzmarauli, Satsivi and Chakhokhbili.

So, chakhokhbili ... Initially this way in Georgia prepared fowl, namely pheasant. And in the original chakhokhbili nothing else, as a way to prepare pheasant, and literally it means "prepared as a phase" (phase Georgian "jojoba"). In the future, this word came to be called the finished dish, which today is prepared mainly from poultry (mainly chicken). Therefore chakhokhbili recipe - a recipe for chicken, "prepared as a pheasant." Tempting? Then we try to cook.

Chakhokhbili Chicken

Remarkably, no oil (fat) or water for cooking chakhokhbili not needed. Therefore, it is chosen chicken "with fat." This option is the most common chakhokhbili. Basic set of products - chicken and onions, everything else at the discretion of the chef. The most famous version of the cook saw more and tomatoes and spices.


  • The chicken (whole bird 1)
  • Onions (4 large onions)
  • Fresh tomatoes (3-4 pcs.)
  • Household white wine (half a cup)
  • Salt and spices (red pepper, basil, bay leaf, coriander, garlic)


My chicken, obsushivayut and chop into portions pieces. Then fry them in a dry pan (without oil) until golden brown. To do this, put the chicken pieces in an already red-hot roasting pan: the heat will begin fat drips out, and roast meat. Therefore, neither the chicken skin or fat from the meat before roasting is not removed. Fried chicken we shift from the frying pan into another bowl.

Cut the onion into half rings or strips laid in the pan and fry in fat left over from a chicken. Readiness onion define the color: light should turn golden brown podzharochka. Turn off the fire, leave the onions in a frying pan, add the meat to it and takes over the tomatoes. Douse them with boiling water and remove the skin. Then, cut the tomatoes into cubes, pour into the pan with the meat and mix everything well. Simmer under the lid closed for about fifteen minutes.

Fifteen minutes later, gently (not to burn yourself with steam), removing the cover from the brazier, add salt, spices and wine. From mandatory chakhokhbili spices must take coriander, basil and hot red pepper. It is advisable to add the mixture and specific utsho-suneli (blue fenugreek). But if it is difficult to get, you can use a more accessible spice hops-suneli, which includes and fenugreek.

Add spices and salt, leaving the meat stew on low heat for about an hour. At the end of cooking add the finely chopped or grated garlic. Serve with fresh greens and garnished with rice, potatoes or pasta.

 Recipes chakhokhbili

Chakhokhbili lamb

Why not? Lamb can also be "prepared as a pheasant." So try this variant chakhokhbili: recipe of lamb with red wine and tomatoes.


  • The meat (a pound)
  • Onions (2 pcs.)
  • Tomatoes (2 pcs.)
  • Dry red wine (2 tbsp. L.)
  • Vegetable oil (half a cup)
  • Spices and Salt


Lamb is preparing for more than a chicken. Therefore, proceed as follows. All the fat from the lamb and cut the heat a little in the pan. Put the pan on the fire with water and as the water boils, cut the meat into slices of medium size. In a boiling water, throw the meat (literally a few seconds). Once the meat is to "grab" it is thrown back in a colander, give to dry and fry on the already prepared fat.

While the meat is roasted, cut the onion and add it to the meat. Fry until the onions until browned. Then add to the meat diced tomatoes, wine, bay leaf, garlic and other spices, salt, pepper, cover with a lid and simmer for about half an hour. Served with cooked rice or potatoes.

Chakhokhbili "in haste"

For this purpose, perfect packaged chicken wings or thighs (buy on the way home in any supermarket). Instead, we take the tomatoes tomato paste, and instead of wine - lemon. In fact, we get a free interpretation on the subject of meat, "prepared as a pheasant."


  • Chicken set (package)
  • 2 onions;
  • Tomato paste (2 tbsp. L.)
  • Lime
  • Oil (for frying)
  • Spices and Salt


Clean and cut the onion and fry it in hot oil. Onions take out of the frying pan and in the same oil, fry the pieces of chicken (which we have already got out of the package, wash and dry). Dilute the tomato paste with water and pour Fried Chicken in onion. To squeeze out the lemon juice, add salt and a little sugar, and simmer for about twenty minutes or thirty. At the end of cooking to put a couple of chakhokhbili lavrushki leaves and a couple of garlic cloves. Serve with any side dish.

 chakhokhbili recipe

Chakhokhbili "Soviet-style"

This recipe was published in the book "Secrets of home cooking," published in Minsk in the late eighties of the last century. How close to the original recipe that can only argue. But as they say, is written pen that will not cut down with an ax. And there is written the following: "Chakhokhbili of hens"


  • 1 chicken
  • 2 onions
  • 2 tbsp. spoons of tomato puree
  • 1 tbsp. spoon of vinegar
  • 2 tbsp. tablespoons wine
  • 3 tbsp. tablespoons oil


Prepared chicken chopped into small pieces and fry. Add chopped onions, tomato paste, vinegar, wine, half a cup of broth, salt and pepper. Cover and simmer for half an hour. After quenching put sliced ​​tomatoes. Before serving on each piece of chicken to put a slice of lemon and sprinkle with herbs.

As you can see, different recipes chakhokhbili similar one. Fried meat stewed with onion and tomato (tomato) with the addition of something sour: wine, vinegar, lemon. Apparently, it was well prepared Georgian pheasant "jojoba", which entered the history of cooking, giving the name of a popular dish chakhokhbili - meat, prepared as a pheasant.

 Recipe chakhokhbili

 meat with prunes


  • Beef with prunes
  • Pork ribs with dried apricots
  • Pork neck with mushrooms
  • Rooster in wine

Use in cooking of a meat dish of various additives significantly enriches its flavor. Meat with prunes, mushrooms, dried apricots stuffed with garlic, fresh herbs - in short, more than enough options. You agree that such preparation can significantly diversify the diet.

Perhaps the most common is the meat with prunes. There are many recipes for this dish, which is characterized by sweet piquancy taste of prunes, as well as his typical notes prikopchennosti. In order to get a dish with a bright flavor, meat and prunes should be prepared for a long time. The result is a soft tender meat in a thick sauce, which as a side dish you can cook potatoes, rice, pasta.

Generally, prunes, and meat of various kinds. He can cook, pork, beef, poultry - the result is always excellent. It goes well with meat with prunes and nuts - it turns out, though nutritious, but not heavy meal.

However, it is time to move on to the specifics - we offer a simple and affordable recipe meat with prunes.

Beef with prunes


  • 600 grams of beef (neck of pork, bacon)
  • 2 tablespoons butter or olive oil
  • 1 onion
  • 1 carrot
  • 2 garlic cloves
  • 200 grams of prunes good
  • 150 grams of vegetable or beef broth
  • salt, pepper, bay leaf

Cooking method:

Carrots and onions chopped and fry in oil, add the meat and continue gotovit- meat should be covered with crust. Then put the washed prunes, garlic, salt, pepper, bay leaf and pour the broth. We send all and tormented in the oven dish at 160-170 degrees until the meat is completely tender.

You can serve with rice or crisp toast, prepared from Borodino bread.

If you want to cook a spicy dish - beef in French, for example, the broth can be used instead of the red wine and add the Provence herbs.

The same principle can be cooked pork in French. Especially tasty low-fat ribs, stewed with prunes, wine, lots of garlic and mushrooms.

Very tasty dish is obtained by cooking the meat with dried apricots.

 meat with prunes recipe

Pork ribs with dried apricots


  • 600 grams of ribs
  • 200 grams of dried apricots
  • 1 tablespoon lard
  • 1 onion
  • 4 garlic cloves
  • salt, pepper (sweet and black) pepper
  • 2 bay leaf
  • 2 cloves
  • glass of vermouth

The method of cooking meat with dried apricots:

Ribs fry in lard with chopped onion, garlic and spices. Add pre-soaked dried apricots and pour the wine. Cook over medium heat until the bones become separated from the meat.

Spare ribs with dried apricots perfectly with boiled rice.

Pork neck with mushrooms


  • 600 grams of pork Osheyko
  • 300 grams of mushrooms
  • 1 onion
  • 4 garlic cloves
  • salt pepper
  • 2-3 bay leaf
  • cup vegetable broth

The method of cooking meat with mushrooms:

Meat wash, dry and cut into small pieces.

Mushroom proceed as follows: my, clean and shipping for a few minutes in the preheated oven. They have what is called a "zavyalitsya", that is to lose moisture and become fragrant.

Prepared meat salt, pepper and fry with the onions, garlic and spices. We lay out all the ingredients together with mushrooms in a ceramic pot, add vegetable broth and tormented in the oven at 160-170 degrees.

Mushrooms, dried apricots and wine go perfectly with poultry. One of the classic recipes - coq au vin in French. This dish, by the way, is in the books of famous French nutritionist Michel Montignac.

 recipe meat with prunes

Rooster in wine


  • carcasses
  • 2 onions
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 300 grams of mushrooms
  • 400 milliliters of red wine
  • salt pepper
  • hot chili peppers

How to prepare coq au vin in French:

Bird wash, dry and cut into portions. Mushrooms washed clean and cut into two parts. Meat season with salt and pepper and fry in olive oil. Fold the meat in a ceramic pot. Sauté mushrooms, onion, garlic and chilli, add the wine and simmer everything together for 5-7 minutes. Pour this sauce fried meat and send the pot in the oven for half an hour. Cooking rooster in French should be at a temperature of 180 degrees.

High-grade protein product, as is the meat, an important part of our diet. According to well-known nutritionists, to exclude meat from their diet is not necessary, since a number of essential amino acids and trace elements, we can only get with this product. And in order to do that the meat dishes the most useful, is to learn how to cook them outside the box: with various additives, in French - wine, Provencal herbs. In short, the approach to the creative process.

Bon Appetit!

 Meat with prunes, mushrooms and other goodies