Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Georgian-Style Chicken Stew with Tomatoes and Herbs
This flavorful braised chicken is based on the Georgian dish chakhokbili, an aromatic stew that combines garlic, fresh tomatoes and a spice blend called khmeli-suneli, which includes blue fenugreek and coriander. We approximated the flavor of blue fenugreek by pairing dry ground mustard with fennel seeds. Though not a flawless imitation, the stew still tastes full and rich. To keep the herb flavors fresh and bright, we add the cilantro and dill at the end, after cooking is complete. To be efficient, prep the herbs while the chicken cooks. Serve the stew with rice, mashed potatoes or hunks of crusty bread.
4
Servings
Tip
Don't let the garlic brown too much. Caramelization adds deep, nutty flavor, but overcooked garlic will give the dish harsh, bitter notes. When the garlic is golden brown, add the onion and fennel seeds to help cool the pot, then stir often until the wine and tomatoes are added.
FAST: 1¼ hours
Slow: 4½ to 5½ hours
30 minutes active
Ingredients
-
2
tablespoons extra-virgin olive oil
-
8
medium garlic cloves, chopped
Directions
-
01On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and garlic, then cook, stirring, until golden brown, about 4 minutes. Add the onion, fennel seeds and 2 teaspoons salt. Cook, stirring often, until the onion begins to soften, another 4 minutes. Stir in the tomatoes, wine, mustard and coriander, then bring to a simmer. Cook, stirring occasionally, until the liquid has thickened and the tomatoes begin to stick to the bottom, about 8 minutes. Nestle the chicken in an even layer, slightly overlapping the pieces, if needed.
Reviews
January 7, 2026
Even better the next day
This was really enjoyable the first night, but truly amazing the next day. It's the perfect make-ahead meal. The first day we had it with mashed potatoes and the second with fresh fettuccine. I don't have an Instant Pot, so I baked it in the over for 3. 5 hours at 350.
February 11, 2024
Very tasty 🤤
Loved the ingredients 🥰. Easy to make and full of flavor. Did not have the wine on hand used water and it still was very very flavorful. Thank you milkstreet 🙏🏼.
January 30, 2024
My new favorite dish!
This was outstanding!!! So much flavor, supremely satisfying, and very fresh. We’ve made it three times in the past two weeks!!!
June 14, 2022
khmeli-suneli
I have made this recipe as laid out here and like it very much but now have access to khmeli-suneli. I am ASSUMING (dangerous, I know) that it can fully substitute for the fennel seed, dry mustard, and coriander and can be added to recipe when I'd previously added the coriander. I'll try it and report back. Given the availability of many exotic blends by mail (or at ethnic markets in big cities) it's always nice to know what to do with the real thing. (Not that I don't appreciate the attempt to find equivalent but readily available substitutes.)
April 26, 2025
Delicious but didn’t work!
I’m surprised that this worked for so many people. I added 1/2 cup chicken stock, and still my instant pot did not come up to pressure. After 25 minutes I gave up and cooked it for another 20 minutes on simmer. It was delicious and unusual with the dill and cilantro combination. I’ll make it again, but on the stovetop instead
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
What exactly is a pint of tomatoes? How much is that in cups/oz/grams?