Georgian poultry stew, known all over the world, chakhokhbili (ჩახოხბილი) was originally prepared from pheasant. The very name of this dish indicates the type of meat - ხოხობი (khokhobi), pheasant. Now, due to the fact that pheasant is a rare bird even in the Caucasus, chakhokhbili is mainly prepared from chicken, less often from turkey.
Pieces of poultry carcass are initially fried without adding fat, or with a very small amount of it, then stewed with onions, tomatoes without adding liquid, the dish is seasoned with spices, hot peppers, herbs and garlic. Actually, in the very first approximation, this is the essence of Chakhokhbili. Pieces of poultry and vegetables are stewed in their own juice, like...
In old books with recipes for Georgian cuisine, onions are used in the recipe, and everything else is the chef’s imagination.
Chakhokhbili is a mandatory dish in any restaurant of Georgian cuisine; currently it is prepared mainly from chickens or chickens - chakhokhbili from chickens. Chakhokhbili is an ancient dish, and, as they say, arose during the time of the Argonauts, when pheasants were cooked in the absence of oil. In modern cuisine, disputes about the specifics of recipes, ingredients and cooking methods most often resemble disputes between sharp-edged people and opponents.
A dish similar to chakhokhbili from chakhokhbili is widespread in the Balkans and Europe. Like chakhokhbili, yakhnia is a stew of meat and vegetables. Moreover, in yakhnia there is no clear emphasis on what kind of meat to use. This dish can be prepared only from vegetables, or only from meat.
It’s worth learning how to cook chakhokhbili from chicken; this dish is not complicated and can be easily repeated even without preparation. Chicken or young chicken, ideally pheasant (just in case), onions and ripe tomatoes. There is always garlic and spices. Even after a working day, cooking chakhokhbili from chicken is easy and effortless.
Chicken chakhokhbili. Step by step recipe
Ingredients (4 servings)
- Chicken (chicken) 1 PC
- Onion 0.5 kg
- Ripe tomatoes 0.5 kg
- Garlic 1 head
- Butter 1 tbsp. l.
- Hot pepper 1 piece
- Cilantro 0.5 bunch
- Salt Spices
- If you have the opportunity to cook chakhokhbili from pheasant, you should definitely take advantage of it, and I even envy you. But, unfortunately, pheasants are rare. So, buy homemade chicken or good quality store-bought chicken. In addition, if desired, you can prepare chakhokhbili from pieces of chicken, for example, wings, drumsticks, thighs. I’ll add on my own that it’s excellently prepared from chicken drumsticks, they have a lot of meat and only one bone.
Chicken for stew
- For chicken chakhokhbili, you need to prepare medium-sized onions, the ripest tomatoes, a head of good garlic and a pod of hot pepper - green or red. And also half a bunch of fresh cilantro. However, you can add parsley, dill and even a sprig of basil to the cilantro.
Vegetables for chakhokhbili
- Gut the whole chicken and, if necessary, remove any remaining feathers. Chop the chicken carcass into pieces. The size of the pieces is quite arbitrary, but for ease of cooking, it is better to cut the carcass into pieces so that they are convenient to take with your hand and eat. It's also a good idea to trim off any excess chicken skin, especially if it's peeling away from the meat.
Chop the chicken carcass into pieces
- The classic chakhokhbili recipe involves “dry” frying chicken meat. Without skill, this can be difficult. Therefore, after all, it’s worth melting a little, literally 1 tbsp. l. butter and fry the chopped chicken in it until nicely browned. The initial roasting of the chicken is very important. You need to fry over high heat, without covering the pan with a lid, and turning the pieces of meat quite often.
Fry the chopped chicken until nicely browned
- Peel the onion and cut into large strips. Add the onion to the fried chicken and, stirring often, fry everything together until the onion softens.
Add onions to fried chicken
- While the chicken and onions are fried, scald the tomatoes with boiling water and remove the skins. Remove the seeds from the tomatoes and grind the pulp in a blender or chop very finely with a knife.
- As soon as the onion begins to turn golden, add the tomato pulp and a pinch of salt. Stir in chicken and vegetables. After the mass of vegetables begins to boil, cover the frying pan with a lid, reduce the heat and simmer the chicken chakhokhbili for 20 minutes. As I already said, there is no need to add any liquid to chakhokhbili. The onion and tomato provide enough moisture to allow the chicken to simmer.
Add tomato pulp and a pinch of salt
- Peel the garlic and finely chop it with a knife. There is no point in grating or using various kinds of gadgets; you will end up with a lot of garlic juice. Thoroughly clean the hot pepper pod from seeds and internal white membranes, they give the main spiciness. Also finely chop the hot pepper with a knife. Greens, mixed or one cilantro, peeled from rough stems and finely chopped.
Simmer chicken with onions and tomatoes for 20 minutes
- Add garlic, hot pepper and chopped herbs to the chicken chakhokhbili. Add salt to taste. Mix everything and simmer chakhokhbili with chicken under the lid for another 10 minutes. As a result, the vegetable sauce will become quite thick. Remove chakhokhbili from heat and let stand for 5-6 minutes.
Hello, dear friends! Craving some oriental cuisine? Then I want to offer you wonderful recipes for Georgian chicken chakhokhbili.
We call them classic. But, you see, even in any national dish there are always some differences. After all, in every family, housewives cook in their own way and are sure that their version is the most correct.
And today I will show you 5 of the most correct and traditional ways of preparing this Georgian dish. My family loves it very much, so at one time I looked for the best recipes for its preparation, and then cooked according to them.
Of course, the best way to cook it is in a cauldron over a fire. But we are still modern people and progress does not stand still, so we will use modern kitchen helpers.
I don’t really like cutting up a whole chicken carcass, so I usually buy legs and breast fillets to make chakhokhbili. I divide the legs into drumsticks and thighs, and cut the fillet into several pieces. And there is one caveat - the fillet cooks faster, so it should be added to the rest of the pieces a little later.
In itself, it is very satisfying and can be served as a separate, independent dish. However, nothing prevents you from serving it with your favorite side dish - potatoes, rice or pasta. It's up to you to decide.
Ingredients:
- Chicken - 1.5-2 kg
- Onion (medium) – 4 pcs.
- Tomatoes - 4-6 pcs.
- Cilantro, parsley - a bunch each
- Garlic - 3 cloves
- Butter - 1 tablespoon
- Khmeli-suneli - 1 teaspoon (or utskho-suneli)
- Tkemali sauce - 3 tablespoons
Preparation:
1. Cut the chicken into small pieces. Trim off excess skin and tail. Get rid of excess fat too. If you don’t want to bother with a whole carcass, then take the legs for cooking and cut them into pieces.
2. Peel the onion and cut into half rings or feathers. Pour boiling water over the tomatoes and leave for 30 seconds. Then drain the water and remove the skin. Then cut them into cubes. Finely chop the cilantro and parsley. Peel the garlic and also finely chop it with a knife.
3. Pour vegetable oil into a frying pan and heat it up. Then add the chicken pieces and fry on both sides until golden brown.
4. When it is fried until golden brown, add butter and onion to the pan. Mix everything well. Then add salt and pepper.
5. Let the onions simmer for a few minutes and then add the tomatoes. Lightly salt and add suneli hops. Stir, reduce heat, cover and simmer until done. Approximately 20 minutes.
6. At the end, add Tkemali sauce and herbs with garlic. Turn off the heat. Cover with a lid and let sit for 10 minutes. Then serve chakhokhbili with your favorite side dish on the table.
Chicken chakhokhbili: a classic recipe in a slow cooker
Thanks to those who invented the slow cooker. Sometimes she just really helps out. I have a lot of friends who cook exclusively there. For them, I also prepared a classic version of preparing our dish using this kitchen electrical appliance.
Ingredients:
- Chicken legs - 4 pcs
- Red bell pepper - 1 pc.
- Tomatoes – 5 pcs.
- Onion - 2 pcs.
- Carrots - 2 pcs.
- Garlic - 4 cloves
- Favorite greens (parsley, dill, cilantro or basil) - a bunch each
- Dried mixture of “Caucasian herbs” - 1 teaspoon
- Salt - to taste
Ingredients:
1. Cut the legs into drumsticks and thighs. If the thighs are very large, then they can be cut into halves. If there is excess fat, simply cut it off.
2. Salt them a little and sprinkle with Caucasian herbs. Then rub thoroughly into each piece to distribute the spices evenly. Place the pieces in the multicooker bowl and set to frying mode for 30 minutes.
There is no need to add any oil. The chicken will begin to produce its own juices, which will evaporate, and then it will begin to fry.
3. When it is cooked on one side, turn it over and cook the other side. Then add thin slices of garlic, cut into rings, to it. Add a little water and continue frying with the lid closed.
4. Then cut the carrots into strips and add to the slow cooker. Next, remove the stem and seeds from the bell pepper. Also cut it into strips and place in a bowl.
5. Cut the tomatoes into thin rounds, add to the rest of the ingredients and pour in a glass of water. You can scald them first and remove the skin, but this is optional. Or you can just add tomato paste. Add a little salt, close the lid and put in the “stew” mode for 20 minutes with the lid closed.
6. After the stewing is over, add chopped fresh herbs, stir and let sit for 10 minutes.
If you don’t want a lot of broth, add not a glass, but half a glass of water.
7. The result is a very bright and colorful dish. The aroma that comes from it cannot be expressed in words. And our chakhokhbili tastes simply divine. Serve and enjoy.
Recipe for chicken chakhokhbili with potatoes in the oven
Yes, you can cook this dish immediately with a side dish. For example, with potatoes. And it will turn out to be a very aromatic and amazingly tasty lunch or dinner. Try it and your family will be delighted.
Ingredients:
- Chicken – 1 piece
- Tomatoes – 6-7 pcs.
- Onion – 2 pcs.
- Garlic – 2-3 cloves
- Sweet pepper – 3 pcs.
- Potatoes – 10 pcs.
- Salt - to taste
- Ground black pepper - to taste
Preparation:
1. Rinse the chicken thoroughly, both outside and inside. Cut into portions. Add salt, ground pepper and mix thoroughly.
2. Heat a frying pan and pour just a little oil into it. Place the cut pieces fat side down. Fry the meat until golden brown on all sides.
3. Make cross cuts on the top and bottom of the tomatoes. Pour boiling water over them for 30 seconds. Then very lightly remove the skin and cut them into cubes.
4. Remove the stem and seeds from the peppers, then cut into small medium-sized cubes. Chop the garlic. Peel the onion and also cut into small cubes.
5. Place the fried meat in a cauldron or a saucepan with thick walls. Add all the chopped vegetables to it. Pre-fry the onion in a frying pan until transparent. Salt and add ground pepper to taste. Close the lid and simmer on low heat for about 30-40 minutes.
There is no need to add any water for this recipe; the vegetables will release their juice themselves.
6. At this time, peel and cut the potatoes into large slices. Add it to the meat when it is ready. Add salt and pepper if necessary. Place the pan with a lid in an oven preheated to 180 degrees for 30 minutes.
7. The result will be a simply amazingly aromatic dish. Very juicy and tender chicken in sauce and crumbly potatoes. Before serving, carefully stir and place on plates. Add fresh cilantro or green onions if desired.
Video on how to cook chakhokhbili with chicken in Georgian style with wine
Here's another great classic recipe using dry white wine. It gives an unforgettable aroma to this dish, adding additional notes to the already familiar taste.
Ingredients:
- Chicken – 1 piece
- Tomatoes – 5-6 pcs.
- Onion – 3 pcs.
- Garlic – 4 cloves
- Plums - 4-5 pcs.
- Dry white wine – 100 ml
- Cilantro - a large bunch
- Utskho-suneli (or hops-suneli) - 1 tablespoon
- Salt, ground pepper - to taste
- Red hot pepper
- Vegetable oil
- Butter - 30 g
Not only wine gives this dish an unforgettable taste, but also the selected other ingredients and spices. If you find utskho-suneli, then you are very lucky, as it is best suited for oriental dishes. They balance the best Caucasian spices, including suneli hops.
Georgian dish of chicken chakhokhbili with walnuts in a pan
According to this recipe, we add ground walnuts to the already familiar classic dish. They give a special spicy taste. You don't even have to add the rest of the spices, but that's up to your own discretion.
Ingredients:
- Chicken – 1 piece
- Tomatoes – 5-6 pcs.
- Onion – 2 pcs.
- Walnuts - 1 cup
- Garlic – 5-6 cloves
- Any fresh herbs (cilantro, dill, parsley, basil) - a large bunch
- Salt, ground pepper - to taste
- Bay leaf - 2-3 pcs.
- Butter - 30 g
- Utskho-suneli (or hops-suneli) - optional
Preparation:
1. Cut the chicken carcass into portions. Trim off the tails and unnecessary excess fat. Cut the fillet from the breast, and leave the rest for soup. Cut off the tips of the wings, there is nothing there anyway, and cut the rest into joints.
2. Peel the onion and cut into cubes. Place butter, pieces of meat and onions in a thick-bottomed pan and simmer for 10 minutes. If necessary, add a little vegetable oil.
3. Then add enough water to the pan to cover the chicken pieces. Bring to a boil, reduce heat, cover and simmer for 30-40 minutes.
4. Walnuts can be finely chopped with a knife. Although my blender works great for this. Or you can buy ground immediately. Pass the tomatoes through a blender too. Then connect them together. Add salt, ground pepper and other spices as desired and to taste. Mix everything.
5. Now add the finished mass to the pan, by this time the meat should be ready. Add bay leaf there. Stir, bring to a boil and cook for another 5-7 minutes. At the end, add chopped herbs and garlic. Stir again and bring to a boil. Then turn off the heat and cover with a lid.
6. Let it brew for 10-15 minutes, then serve. Place portions into plates and treat yourself to an amazing dish that you may have never even tried before.
Well, dear friends, now you know how to cook awesome chakhokhbili in Georgian. Be sure to choose the recipe that suits you and please your family with this amazingly tasty, juicy, aromatic and satisfying dish.
All I can do is wish you bon appetit! Bye.
This dish is considered a “classic of the genre” in Georgian cuisine and is prepared exclusively from poultry. Once upon a time, Georgian gourmets loved to eat wild pheasant chakhokhbili. But hunting for the tasty bird quickly destroyed its population. Therefore, the eyes of oriental culinary specialists turned to the most affordable domestic chicken, from which the most delicious chakhokhbili is still prepared today. The cooking recipe excludes the use of vegetable oil. But it requires a lot of spices, herbs and tomatoes. The taste of the dish is spicy and spicy. Therefore, neutral boiled rice or potatoes are served as a side dish for it.
Chicken chakhokhbili - classic recipe
To prepare the dish you will need a saucepan or deep frying pan. It is desirable that it has a non-stick coating. In this case, the question of how to cook chakhokhbili from chicken will not cause you any difficulties.
You will need:
- chicken (or legs) - weighing 1.5 kg;
- tomatoes - 500 grams;
- carrots - 2 pcs.;
- onions - 3 pcs.;
- tomato paste - 3 tablespoons;
- dry red wine - 200 ml;
- lemon - 1 pc.;
- greens - basil, cilantro, parsley, dill;
- salt and spices - bay leaf, red pepper, suneli hops, coriander.
Cooking process
- Wash the chicken, cut into portions. The fat and skin must be preserved.
- Heat the frying pan strongly without adding vegetable oil, reduce the heat.
- Place the meat and fry until golden brown. Remove the meat from the pan, add peeled and coarsely chopped carrots and onions, and lightly fry the vegetables.
- Place the meat in a deep saucepan and place the fried vegetables on top. Place on low heat and simmer covered for 15-20 minutes.
- Salt, add tomato paste, all spices and wine. Reduce heat to low and cover the saucepan tightly with a lid.
- Wash and scald the tomatoes with boiling water, peel them. Cut the tomatoes into slices and add to the meat.
- Simmer for 30 minutes until the tomatoes are completely dissolved in the dish.
- Serve chakhokhbili, generously sprinkled with herbs, garnished with lemon slices.
This classic Georgian chicken chakhokhbili recipe can be considered a dietary dish. During the cooking process you do not use a drop of fat, and chicken meat with vegetables is recommended for those who want to lose weight. The rich, rich taste of the dish, generously seasoned with spices, is not only original, but also pleasant. As you know, spices speed up the metabolism in the body, and excess fat does not have time to settle on the stomach and thighs.
Chicken chakhokhbili - step-by-step recipe with potatoes as in the photo
Experienced housewives have their own answer to the question of how to properly make chakhokhbili. To get a hearty dish with a side dish for a full dinner, you can use potatoes. This way you can diversify your everyday and holiday menu (if, for example, you’re already tired of chicken thighs with potatoes in the oven). And don't worry about missing any ingredients.
You will need:
- chicken or legs - 1.5 kg;
- onions - 2 pcs.;
- garlic - 3 cloves;
- tomatoes - 4 pcs.;
- potatoes - 5 pcs.;
- salt and spices - bay leaf, dill, parsley, suneli hops, tarragon, paprika, mint;
- vegetable oil.
Cooking process step by step
- Wash and cut the chicken into portions. Sprinkle with some of the spices and leave for 10 minutes.
- Heat the pan well and fry the chicken without adding oil. Turn the pieces frequently until they are golden brown. Place the meat in a saucepan and pour the resulting juice into a separate bowl.
- Peel the potatoes, onions and garlic. Cut the vegetables into large slices, pass the garlic through a press.
- Add vegetable oil to the pan with the chicken and fry for 10 minutes. Add the onion to the meat and fry for another 5 minutes.
- Pour boiling water over the tomatoes, remove the skins and chop them.
- Add tomatoes to meat, add potatoes, stir. Cover tightly with a lid and simmer for 20 minutes.
- Wash, dry and chop the greens, place them in a saucepan. Add spices, a clove of garlic, salt and simmer for 5 minutes.
- Add 2 cloves of garlic and ground pepper to the juice remaining when frying the chicken, stir.
- Serve hot on a large tray or in portions. Before serving, top with garlic sauce.
Recipe for chakhokhbili from chickens in a slow cooker
Do you want to know how to make chikhambili from a chicken kit very, very simply? Then take a recipe for a dish in a slow cooker.
You will need:
- chicken - 1.5 kg;
- onions - 4 pcs.;
- tomatoes - 6 pcs.;
- hot red pepper - 1 pc.;
- garlic - 4 cloves;
- cilantro, basil - 1 bunch each;
- hops-suneli - 1 tablespoon;
- butter - 1 tablespoon;
- dry red wine - 100 ml;
- salt.
Cooking process
- Wash, dry and cut the chicken into portions.
- Wash and scald the tomatoes with boiling water, remove the skin. Finely chop the pulp.
- Peel and cut the onion into half rings.
- Wash, dry and finely chop the greens.
- Peel the garlic and chop finely.
- Wash the pepper, remove the seeds and stem, and chop finely.
- Place chicken pieces on the bottom of the multicooker and all other ingredients on top. Add oil and wine.
- Set the “Stew” mode and the timer to 90 minutes.
- Serve the dish straight from the oven!
Now you know how to cook chakhokhbili from chicken. As you can see, it's not difficult at all! Your spouse will definitely appreciate the spicy and piquant dish, and the kids will love the tender and soft stewed chicken!
The name of the dish suggests that it should not contain chicken, but pheasant (“khokhobi” from Georgian means pheasant), a fatty wild chicken. Once upon a time it was like that. But we will not go into the history of the transformation of pheasant into chicken, but will prepare no less tasty chakhokhbili from chicken. By the way, today you can also find pheasants in large grocery stores, so if you want, try the “historical” version.
Chakhokhbili, like any national dish, has editions and variations, but today we will talk about the basic, classic recipe. Lots of tomatoes, lots of onions, lots of herbs and several important cooking subtleties. In general, everything is very simple.
Ingredients
- chicken - 1 pc.
- tomatoes - 800-1000 g
- onion - 3 large
- greenery
- salt, freshly ground black pepper
Preparation
Broiler chicken is suitable for classic preparation of chakhokhbili. Homemade - for those who have time: it simmers for too long, although the taste is richer.
Take only ripe tomatoes. If you are cooking out of season, use tomatoes in their own juice; their skins should also be removed. As a last resort, a homemade tomato will do (the taste is not the same as a store-bought one; tomatoes play the main role in this dish). The amount of sauce depends on the number of tomatoes.
Why isn't the chicken fried? Because it is in this dish that such primary processing is unnecessary. The chicken must absorb all the juice and flavor to become truly chakhokhbili, but the crust will not allow this to happen. In addition, Georgian cuisine is not characterized by frying and the use of excess fat, hence the dry dishes in which we start cooking.
What about spices? There are no spices in the dish except salt, and even pepper is optional because this is not a spicy dish. In the classic recipe for chicken chakhokhbili, only the notes of chicken and tomato should be clearly heard, accompanied by greens. But you can add any spices to your taste.
What else is added to chakhokhbili in different regions of Georgia? Sometimes dry coriander and utskho suneli (blue fenugreek) are added. In some areas they do not cook without it - however, they add a little of it; chakhokhbili pepper should be very carefully so as not to disturb the harmony of taste. And of course, walnuts; a rare Georgian dish can do without them.
The general advice is to learn how to cook delicious classic chakhokhbili from chicken, tomatoes and fresh herbs, and only then, when the taste has been mastered, start experimenting. Chakhokhbili is, so to speak, a great culinary style. And they require experience and skill.
Chakhokhbili- poultry stew, a dish of Georgian cuisine. Initially it was prepared from pheasant (khokhobi - pheasant in Georgian), now it is most often prepared from chicken, which is fried and stewed in tomato sauce with the addition of traditional Caucasian spices and herbs. Definitely, a homemade dish is very tasty and satisfying, and preparing chakhokhbili is not at all difficult. How to cook chakhokhbili - read the recipe!
You will need:
- tomato juice 400 ml
- dry wine 0.5 cups
- onions 2-3 pcs
- bell pepper 1 piece
- garlic 3-4 cloves
- sugar
- ground black pepper
- khmeli-suneli 1 tsp.
- ground coriander 1 tsp.
Advice: Caucasian cuisine is unthinkable without fresh herbs, but if it is not there, and this often happens, especially in winter, this is not a reason to refuse to prepare the dish. It is enough if you have traditional dry Caucasian spices, for example suneli hops, which can be bought in any supermarket.
Step-by-step photo recipe for preparing chakhokhbili:
Homemade chicken is better than factory chicken in every way, so it is preferable to cook chakhokhbili from it. This is an important part of the chakhokhbili recipe.
Wash the chicken and cut into pieces. Set aside the meatier parts for chakhokhbili, and cook the remaining parts. If you are preparing chakhokhbili from a whole chicken, increase the amount of ingredients for the sauce.
Salt and pepper the chicken.
Fry the chicken pieces on all sides. This is usually done in a dry frying pan, but if the chicken is not fatty, you can add vegetable oil.
Fried chicken put in a saucepan with a thick bottom, add dry wine(white or red), cover and simmer for 20 minutes.
While the chicken is stewing, fry the onion in a frying pan until soft.
Cut the bell pepper into strips.
Add tomato juice for fried onions or tomato paste diluted with water.
Advice: canned peeled tomatoes in tomato juice, in my opinion, are the best substitute for tomato juice, which is the main component in preparing sauce for chakhokhbili. Grind them with a blender.
Mix onion with tomato juice add some salt and add sugar. Taste and balance the taste. When everything is boiling, pour the sauce into the pan with the fried chicken. Add chopped bell pepper. If you like it spicy, add hot peppers. Stir, bring to a boil, cover and simmer over low heat 30 minutes.
After 30 minutes, taste the sauce. Add salt, sugar and pepper if needed, and ground spices: suneli hops and coriander. Stir, cover and simmer some more 10 minutes.
At the end of cooking, place in the pan. chopped herbs and garlic. I added cilantro, reyhan (blue basil), celery and parsley. Stir, bring to a boil, cover with a lid and turn off the heat.
Chakhokhbili should sit for about 20 minutes. This dish is good served with boiled potatoes.
The chicken turned out tender, the meat separated well from the bones. A very tasty, juicy dish with a Caucasian bouquet of aromas! Bon appetit!
A short recipe for chakhokhbili.
You will need:
- tomato juice 400 ml
- dry wine 0.5 cups
- onions 2-3 pcs
- bell pepper 1 piece
- garlic 3-4 cloves
- sugar
- ground black pepper
- khmeli-suneli 1 tsp.
- ground coriander 1 tsp.
- greens: cilantro, reyhan, parsley, dill.
Wash the chicken and cut into pieces, add salt and pepper. Fry the chicken pieces on all sides. Place the fried chicken in a saucepan with a thick bottom, add dry wine(white or red), cover and simmer for 20 minutes .
If there is no wine, add water or broth.
Fry the onion in a frying pan until soft, add tomato juice, salt and sugar. Stir, bring to a boil and pour the sauce into the pan. Add the bell pepper cut into strips, stir the contents of the pan, bring to a boil, cover and simmer over low heat for 30 minutes. Add ground spices and simmer for another 10 minutes. At the end of cooking, add chopped herbs and garlic to the pan.
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