Guruli georgian chicken dish

6 servings
2 hours

The next time I cook guruli, I will take half a cup of wine, since I had a lot of it.

How to make guruli - Georgian chicken dish? Prepare all the necessary ingredients. For guruli, it is better to choose fatty pieces, so if you have a whole chicken, it is better not to use breast. I took a leg. If the chicken is frozen, defrost the chicken beforehand. It is better to remove the packaging and put the chicken in the container on the lower shelf of the refrigerator a day before cooking. Take any dry wine. If you have unpeeled walnuts, take 6-8.

Rinse the chicken under running water, remove all insides and feathers, if any. Cut the chicken into pieces. I cut the legs into 3 parts. Wipe the resulting pieces with a paper towel so that there is no moisture left and there is less spray when frying.

Clean the onions, rinse and cut into half rings. So that the onion does not pinch the eyes when cutting, wash it and the knife with cold water.

Grab a thick-bottomed frying pan with a tight lid. For this amount of chicken meat, a frying pan with a diameter of 20 cm is enough. Melt butter on it. To do this, heat the dry pan over a low heat. Cut the oil into a few small pieces and lower them into a frying pan. Tilt and turn the pan until the butter has melted completely. Stir it with a spatula.

Place the chopped chicken in a frying pan. To make the chicken roast faster, increase the heat to above average. Brown the pieces on both sides.

Wash the greens, dry and remove the hard stems. Cilantro can be added to parsley and dill. It goes very well with chicken, too. Set aside some greens to garnish the finished dish. Crush the rest with a knife.

Peel walnuts from shells and partitions and grind. This can be done with a knife or, covered with paper, rolled from above with a rolling pin. Nuts do not need to be crushed into dust. If there are small pieces left, then it's okay.

When the chicken is browned on two sides, add the chopped onions. Reduce the heat to medium. Salt a little.

Fry the chicken with the onions for about 5 minutes, stirring occasionally until the onions are soft and yellow.

Add the crushed greens and walnuts to the pan.

Salt the chicken and season with the spices. If you don't like too spicy, put less red pepper. Well, mix everything together. Pour wine over the chicken.

Turn the heat down. Cover the pan with a lid so the chicken cooks well and the wine turns into a thick sauce. Simmer for about an hour over low heat. Enjoy your meal!

Note that the quality and taste of the finished dish largely depends on the correct defrosting of the ingredients. How to avoid mistakes and choose the best way to defrost chicken, read the article about the correct defrosting of products.

Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to decide on the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here.

Important! An improperly selected frying pan can spoil even the nicest recipe. All the details on how to choose the perfect pan for different dishes read here.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).