The hearty poultry classic from the heart of Georgian cuisine
If you are looking for the ideal food wine for a dish that combines the fruity sweetness of ripe tomatoes with the tenderness of poultry, Chakhokhbili is an excellent choice. The wine and food theme in this traditional ragout is defined by the rich use of fresh herbs such as basil, coriander and parsley as well as a prominent onion base. Originally, this dish was prepared with pheasant, but today it is usually based on succulent chicken, which is sautéed in its own juices without any additional fat. The sauce is created by slowly stewing tomatoes, peppers and aromatic spices, resulting in a dense and velvety texture. The combination of the light acidity of the tomatoes and the intense herbal spice gives the chakhokhbili a depth that is both warming and invigorating. It is a prime example of the Georgian art of transforming simple ingredients into a festive meal through precision craftsmanship and the right balance of spices. The challenge for the wine pairing is to soften the acidity of the tomato sauce while elegantly emphasizing the spicy herbal notes.
Ideal wine accompaniment: Mukuzani (Kakheti, Georgia)
A mature Mukuzani from Georgia is the ideal answer to Chakhokhbili chicken ragout in a spicy tomato sauce. This dry red wine is made from a single variety of the Saperavi grape and is traditionally aged for at least three years, a significant proportion of which is in oak barrels, which gives it exceptional complexity. On the nose, the wine develops deep aromas of blackcurrants, dark cherries and fine smoke as well as vanilla notes, which correspond excellently with the slurpy tomato sauce. As Chakhokhbili has a strong structure due to the stewing, it requires a wine with ripe tannins and a full body to create a harmonious balance on the palate. The present but well-integrated acidity of the Mukuzani picks up on the freshness of the tomatoes, while the spicy facets of the wine harmonize wonderfully with the fresh coriander and basil. It is a pairing based on regional ties and mutual strengthening of flavors. A well-structured mukuzani enhances the dish by bringing out the fruitiness of the sauce and leaving a luxurious mouthfeel with its velvety texture, which perfectly complements the tender braised chicken.
Further wine recommendations for Chakhokhbili (chicken ragout in a spicy tomato sauce)
Rioja DOCa Reserva (Rioja, Spain)
A Rioja DOCa Reserva offers a wonderful spicy depth that goes excellently with the aromatic tomato sauce of the Chakhokhbili. The characteristic notes of ripe red fruit, coconut and leather that come from barrel ageing complement the herbal spice of the dish in a very elegant way. The supple tannins perfectly emphasize the texture of the chicken, while the fine acidity of the Tempranillo perfectly balances the sweetness of the stewed tomatoes on the palate. It is a very classic choice for lovers of structured red wines who are looking for a European alternative and value a complex accompaniment that confidently frames the savory nuances of the ragout and ensures a long-lasting finish.
Barolo DOCG (Piedmont, Italy)
A Barolo DOCG made from the Nebbiolo grape impresses with its striking tannin structure and fine acidity, which forms a fascinating contrast to the fruitiness of the Chakhokhbili. The aromas of dried roses, tar and dark berries form an aristocratic counterpoint to the rusticity of the Georgian sauce. The high concentration of Barolo in particular picks up on the intensity of the stewed peppers and onions and refines the dish to the highest level. It is a very sophisticated wine pairing that impresses with its clarity and strength. For connoisseurs, this wine offers the perfect balance between invigorating freshness and deep complexity, which harmonizes wonderfully with the freshness of the herbs and ensures a very precise taste experience that emphasizes the quality of the poultry.
Chianti Classico DOCG (Tuscany, Italy)
Due to its typical Sangiovese acidity, a Chianti Classico DOCG is an excellent partner for the tomato-based sauce of the Chakhokhbili. The subtle nuances of sour cherry and dried herbs gently caress the basil notes of the dish and give the ragout the space it needs to develop. The wine usually has a lively structure and moderate tannins, making it a very harmonious partner for poultry dishes. It is very focused and unobtrusive on the palate, supporting the intense spices without overpowering them. A reliable and elegant choice that impresses with its cool style and perfect match with acidic tomato dishes, providing a round mouthfeel that pleasantly frames the spicy character.
Syrah WO Stellenbosch (Western Cape, South Africa)
A Syrah from Stellenbosch brings a wonderful pepperiness and dark fruit notes that go phenomenally well with the spices in the Chakhokhbili. With its aromas of blackberries and smoke, it reflects the savory aspects of the ragout and stands up well to the intensity of the onions. The powerful structure of this South African wine lays perfectly over the braised meat and supports the rich sauce in a flattering way. It has enough extract to stand up to the strong herbs and provides a full-bodied taste experience on the palate. An excellent choice for connoisseurs who prefer a full-bodied red wine with plenty of spice, which ideally picks up on the nuances of dark fruits and leaves a luxurious mouthfeel that impresses with its ripe tannins.
Priorato DOCa (Priorat, Spain)
A powerful red wine from Priorato provides an intense accompaniment to the densely concentrated chakhokhbili. The mineral notes of the slate soils and the dense fruit of Garnacha and Cariñena harmonize wonderfully with the stewed peppers and deep tomato sauce. This wine has enormous concentration, which particularly highlights the savory aspects of the ragout. Despite its power, a high-quality Priorato has a cool minerality that provides a surprising balance on the palate. A pairing for connoisseurs who are looking for a powerful statement in the glass and want to combine the mineral depth of the Spanish mountains with traditional Georgian cuisine in a very structured way, with the wine’s strong tannins ideally accompanying the texture of the poultry.
The recipe:
Chakhokhbili (chicken ragout in a spicy tomato sauce)
Cooking utensils
- 1 Large frying pan or casserole with lid
- 1 Knife
- 1 Cutting board
- 1 Stirring spoon
Ingredients
- 500 g Chicken thighs Trimmed, with skin, cut into pieces
- 4 large ripe tomatoes skinned and diced
- 2 red onions cut into half rings
- 1 red bell pepper diced
- 2 Garlic cloves finely chopped
- 1 tablespoon tomato paste
- 1/2 bunch of fresh coriander
- 1/2 bunch of fresh basil
- 1/2 bunch of parsley
- 1 TL Utskho Suneli Blue fenugreek
- 1/2 teaspoon chili flakes
- Salt and black pepper
- 50 ml Water if required
Preparation
PREPARATION:
- Cut the chicken into bite-sized pieces.
- Briefly scald the tomatoes with boiling water, peel and dice.
- Prepare the onions and peppers.
- Wash, dry and finely chop the fresh herbs.
- Prepare the garlic.
COOKING STEPS:
- Heat a heavy frying pan without fat.
- Fry the chicken pieces on the skin side.
- Turn the meat until it is golden brown all over.
- Add the onion rings to the meat and fry until translucent.
- Add the diced bell pepper and fry briefly.
- Stir in the tomato purée and fry lightly.
- Add the diced tomatoes and garlic.
- Season with utskho suneli, chili, salt and pepper.
- Put the lid on and simmer over a low heat for approx. 25 minutes.
- If the sauce becomes too thick, add a little water.
DIRECTIONS:
- Remove the pan from the heat.
- Stir the entire amount of fresh herbs into the ragout.
- Leave to infuse for 2 minutes so that the herbs release their aroma.
- Serve the chakhokhbili in deep plates.
- Decorate with a few additional herbs.
- Serve hot, ideally with Georgian bread or rice.
SUPPLEMENTS:
- Georgian flatbread (puri)
- Steamed basmati rice
- Fresh cucumber salad with dill
