Chakapuli (Georgian Spring White Wine, Tarragon & Green Plum Braise) – Authentic Georgia Recipe
An intoxicatingly fragrant emerald-green Georgian braise using whole bunches of fresh tarragon and white wine.
- Country of Origin
- 🇬🇪 Georgia (Caucasus, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender lamb or chicken (or oyster mushrooms), 3 bunches fresh tarragon, Scallions, Dry Georgian white wine, Garlic
Ingredients for Chakapuli (Georgian Spring White Wine, Tarragon & Green Plum Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender lamb or chicken (or oyster mushrooms), prepped into bite-sized pieces
- 1.5 cups 3 bunches fresh tarragon, washed and trimmed
- 1 cup scallions
- 1 medium onion and 3 cloves garlic, finely minced with dry Georgian white wine
- 1.5 tbsp traditional Georgia seasoning (garlic, green chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender lamb or chicken (or oyster mushrooms) for 5 minutes.
- Add minced onion, garlic, dry Georgian white wine, and garlic, green chili, stirring for 2 minutes until deeply aromatic.
- Add 3 bunches fresh tarragon and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in scallions right before serving warm.