Georgian Chicken Stew with Tomatoes and Fresh Herbs

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A rustic Georgian braise of bone-in chicken simmered with sweet onions, ripe tomatoes, garlic, and a generous handful of fresh herbs. The dish gets its signature character from cilantro, basil, and blue fenugreek, which give the sauce a deep, aromatic finish. Best served hot with crusty bread or rice to soak up the tangy-herby pan sauce.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 21 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 8 gSugar
• 42 gProtein
• 610 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 24 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the chicken

• 3 lb bone-in skinless chicken thighs (about 6 pieces)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter

For the tomato base

• 2 large yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 4 medium ripe tomatoes, grated on a box grater (about 2 cups)
• 1/2 cup chicken stock or water

For the herbs and spices

• 1 tsp ground coriander
• 1 tsp blue fenugreek (utskho suneli)
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 1 cup loosely packed fresh cilantro, chopped
• 1/2 cup loosely packed fresh basil, chopped
• 1/4 cup loosely packed fresh flat-leaf parsley, chopped

Directions

1. Pat the chicken thighs dry, then season all over with the salt and pepper. Melt the butter in a heavy skillet or Dutch oven over medium-high heat.
2. Add the chicken skin-side down (if skin-on) and brown for about 4 minutes per side until deeply golden. Transfer to a plate; remove and discard skin if using skin-on pieces.
3. Reduce heat to medium and add the chopped onions to the same pan. Cook for 7 to 9 minutes, stirring often, until soft and golden brown. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
4. Pour in the grated tomatoes and chicken stock, scraping up any browned bits. Add the coriander, blue fenugreek, red pepper flakes, and bay leaf. Return the chicken and any juices to the pan and bring to a gentle simmer.
5. Cover and simmer over low heat for 25 to 30 minutes, until the chicken is tender and cooked through (internal temperature of 175°F).
6. Remove the bay leaf. Stir most of the cilantro, basil, and parsley into the sauce, reserving a little for garnish.
7. Taste and adjust seasoning with additional salt or red pepper flakes. Sprinkle the reserved herbs over the top and serve hot with bread, rice, or mashed potatoes.

Cook’s Notes

• Bone-in thighs stay juicy and add flavor; boneless breasts will dry out, so reduce simmer time to 15 minutes if substituting.
• Blue fenugreek (utskho suneli) is the signature Georgian spice here. If unavailable, substitute with a small pinch of dried fenugreek plus a little dried marjoram.
• Grating fresh tomatoes (instead of chopping) creates a smooth, jammy sauce that clings to the chicken without needing to peel the tomatoes.
• For an even richer stew, add 1 to 2 tablespoons of adjika (Georgian chili paste) along with the tomatoes for a spicier, more complex sauce.
• Leftovers keep well refrigerated for 3 days; the flavor deepens overnight, so this stew is excellent for next-day meals.

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