Chicken Tchakhokhbelli
Chicken that is lightly braised, then baked with sherry, and served with rice pilaf.
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
- 2 2 lb. chickens (each cut into 4 pieces)
- ½ cup butter (1/2 cup butter = one stick, or 1/4 lb.)
- 1 large onion, sliced
- ⅓ cup sherry or wine
- ½ cup tomato juice
- 1 cup water
- 1 tsp. paprika
- 1 tsp. salt
- black pepper, to taste
Melt the butter in a large frying pan over medium-high heat. Be careful not to burn the butter. Add chicken pieces and braise on both sides until lightly browned, about 15 minutes total. Remove chicken pieces from pan and place in a large baking pan with 2" sides.
Using the same frying pan, sauté the onion slices in the butter left in the pan. Add all of the remaining ingredients to the pan - sherry or wine, tomato juice, seasonings, and 1 cup water. Stir to combine. Pour over chicken in the baking pan.
Preheat oven to 400 degrees F.
Place baking pan in the preheated oven. Bake uncovered for 30 minutes. After the first 30 minutes of baking, turn the chicken pieces over and bake for another 30 minutes, then turn the chicken over again and cook for an additional 15 minutes.
The juices in the pan make a delicious gravy. Serve with rice pilaf.