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Chakhokhbili of Hen

A Georgian stew of hen pieces cooked with clarified butter, tomatoes, onions, greens, and laurel leaf.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Tomato and laurel are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chakhokhbili of Hen

Ingredients

Directions

Brown the hen

  1. Cut a thoroughly cleaned and washed hen into pieces, put into a saucepan and stew on a small fire with the pan covered.

  2. Add finely shredded onions and clarified butter and fry.

  3. Add a laurel leaf and stir from time to time with a spoon until the meat turns red.

Simmer and season

  1. Pour 1 glass of boiled water over the mixture and add separately stewed peeled tomatoes.

  2. Boil until the hen meat is cooked.

  3. Add ground pepper, finely shredded coriander, and basil.

  4. Season with pepper and salt to taste.

Nutrition, whole recipe (rough)

168Calories
2 gProtein
12 gFat
15 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Tomato1 medium (123g)22
Teanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + laureltop 7% of all pairs
    Smell alikemoderate
    Cooked together2,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + laureltop 10% of all pairs
    Smell alikemoderate
    Cooked together8,335 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Tea + tomatotop 12% of all pairs
    Smell alikestrong
    Cooked together95 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hen
Provides the main protein, which firms and turns tender as it cooks slowly in the pan.
Clarified butter
Fat that fries the onions and meat, carrying flavour and promoting gentle browning.
Onions
Soften and sweeten as they fry, building the aromatic base of the sauce.
Tomatoes
Add acidity and moisture, helping form the liquid that cooks the meat.

The step that matters

Boil until the hen meat is cooked. Poultry must be cooked through for safety, and slow simmering breaks down connective tissue so the meat becomes tender rather than tough.

Swap the onion

How well each one fits the dish's main ingredients (butter, tea, tomato, laurel):

  1. Potatofits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against butter, tea, tomato, laurel. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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