Georgian home cooking often achieves elegance through moderation rather than display, and this chicken dish follows that principle closely. Tarragon, garlic, and fresh herbs give the braising juices a vivid scent, while a final spoonful of yogurt softens the sauce without obscuring its character.
Ingredients
- 1.2 kg bone-in, skin-on chicken thighs or mixed chicken pieces
- 2 tablespoons olive oil
- 1 large yellow onion, finely sliced
- 4 garlic cloves, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon kosher salt, plus more as needed
- 180 ml chicken stock
- 200 g plain Greek yogurt
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped dill
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- Cooked rice, potatoes, or crusty bread, to serve
Instructions
- Pat the chicken dry and season it evenly with the salt and black pepper. Warm the olive oil in a wide heavy pan over medium heat, then brown the chicken well on both sides. Transfer it to a plate.
- Lower the heat slightly, add the onion, and cook for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and coriander, then cook for 30 seconds until fragrant.
- Return the chicken to the pan and pour in the stock. Cover partially and simmer gently for 25 minutes, turning the pieces once, until the meat is fully cooked and tender.
- In a bowl, stir together the yogurt, tarragon, parsley, dill, and lemon juice. Remove the pan from direct heat and let it settle for 2 minutes.
- Whisk in the butter, then fold the yogurt mixture into the pan a few spoonfuls at a time so the sauce stays smooth. Return to very low heat for 1 minute only; do not let it boil.
- Taste and adjust the seasoning, then serve the chicken with plenty of the herbed yogurt sauce over rice, potatoes, or torn bread.
Tips
- If your yogurt is especially loose, strain it for 20 minutes before cooking so the sauce finishes with better body.
- A handful of wilted spinach can be stirred in at the end if you want a fuller one-pan supper.
- The flavors deepen after a short rest, so this dish is excellent for make-ahead lunch or dinner.