Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cups fresh tarragon leaves
- 2 cups fresh cilantro leaves
- 1 cup fresh mint leaves
- 1 cup white wine
- 1 cup chicken broth
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup olive oil
- 2 tbsp butter
- 2 tbsp flour
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
2. Remove the chicken from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5 minutes.
3. Add the tarragon, cilantro, and mint to the pot and stir to combine. Cook for 2-3 minutes, until the herbs are fragrant.
4. Return the chicken to the pot and add the white wine, chicken broth, white vinegar, and water. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
5. In a small saucepan, melt the butter over medium heat. Whisk in the flour to make a roux. Cook for 1-2 minutes, until the roux is lightly browned.
6. Add the roux to the pot and stir to combine. Cook for an additional 10-15 minutes, until the sauce has thickened.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef
- Tarragon can be substituted with dill
- White wine can be substituted with chicken broth or vegetable broth
Variations:
- Add chopped tomatoes for a richer flavor
- Substitute white vinegar with red wine vinegar for a tangier taste
- Add chopped garlic for a stronger flavor
Tips and tricks:
- Use fresh herbs for the best flavor
- Make sure to brown the chicken before adding it to the pot for a richer flavor
- Use a wooden spoon to stir the pot to prevent the herbs from breaking down
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes
Troubleshooting advice:
If the sauce is too thin, add more roux. If the sauce is too thick, add more chicken broth or water.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Chakapuli is a traditional Georgian dish made with lamb or beef, herbs, and white wine. It is typically served during the spring when fresh herbs are abundant.
Flavor profiles:
Tangy, herbaceous, savory
Serving suggestions:
Serve hot with a side of crusty bread.
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Region: Georgian