Georgian-Style Braised Chicken with Tomatoes and Herbs

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A hearty chicken stew widely beloved across Russia and the former Soviet Union, this Russian-style take on the classic Georgian dish features tender chicken simmered in a rich tomato sauce with generous amounts of fresh herbs and warming spices. Serve with crusty bread, boiled potatoes, or rice for a comforting family meal.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 21 gFat
• 7 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 6 gSugar
• 34 gProtein
• 720 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the chicken and base

• 3 lbs bone-in chicken thighs and drumsticks, skin removed
• 3 tablespoons unsalted butter
• 3 large yellow onions, finely chopped
• 5 cloves garlic, minced
• 2 tablespoons tomato paste

For the tomato sauce

• 4 large ripe tomatoes, diced (or 1 can 28 oz crushed tomatoes)
• 1/2 cup chicken broth or water
• 1 teaspoon ground coriander
• 1/2 teaspoon blue fenugreek, optional
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 teaspoon black pepper

For the herbs and finishing

• 1 cup fresh cilantro, chopped
• 1/2 cup fresh basil, chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 tablespoon fresh lemon juice

Directions

1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper on both sides.
2. Heat the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken in batches and brown for 6 to 8 minutes total, turning once. Transfer to a plate.
3. Reduce heat to medium and add the chopped onions to the same pot. Cook, stirring occasionally, for 10 to 12 minutes until soft, golden, and lightly caramelized.
4. Stir in the minced garlic and tomato paste and cook for 2 minutes until fragrant and the paste darkens slightly.
5. Add the diced tomatoes, chicken broth, ground coriander, blue fenugreek, red pepper flakes, bay leaves, salt, and pepper. Bring to a gentle simmer and cook for 8 to 10 minutes until the sauce thickens slightly.
6. Return the browned chicken to the pot, nestling the pieces into the sauce. Cover and simmer over low heat for 25 to 30 minutes until the chicken is very tender and reaches 165°F internally.
7. Remove the bay leaves and stir in the cilantro, basil, parsley, and lemon juice. Taste and adjust the seasoning with additional salt if needed.
8. Let the stew rest off the heat for 5 minutes so the flavors meld, then serve hot with crusty bread, boiled potatoes, or steamed rice.

Cook’s Notes

• Use bone-in, skin-off chicken thighs for the most tender and flavorful results; boneless breasts tend to dry out during the long simmer.
• Blue fenugreek (utskho suneli) gives authentic flavor but can be omitted or substituted with a small pinch of regular fenugreek.
• Do not rush the onions, as properly caramelized onions form the deep, sweet flavor base of the stew.
• Add the fresh herbs only at the very end so they keep their bright color and aroma.
• The stew tastes even better the next day once the flavors have had time to meld in the refrigerator.

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