Sunday, January 3, 2010

Geogian Chicken with Herbs

Did we mention we like Geogian? Well, here is another recipe we adapted from "The Georgian Feast" cookbook. It's a very simple and tasty dish, but the leftovers will be even tastier for lunch the day after. 

2 tbsp butter
One 1.5 Kg chicken cut into pieces (with skin or the chicken will turn out dry)
4 medium onions, peeled and chopped
8 medium tomatoes, peeled, seeded and coarsely chopped
3 garlic cloves, peeled and minced
Generous 1/2 cup chopped mixed fresh herbs (prsley, coriander, tarragon, basil, dill)
1/8 tsp dried hot chili
Ground black pepper

The recipe:
Melt the butter in a very large pan and brown the chicken pieces on all sides.
Stir in the chopped onions and cook for 10 minutes stirring occasionally.
Add the tomatoes, cover and cook for 30 minutes or until the chicken is done.
Stir in the rest of the ingredients and cook covered for another 5 minutes.
Remove from heat and let stand 5 minutes longer before serving. 

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