GMorrison
Pictures please GS. We'd love the recipe.
No picture I’m afraid. Hadn’t eaten since around 0600 and by the time I sat down for dinner it was gone in a matter of minutes. Next time I’ll be sure to take a picture. I can give you the recipe somewhat. I used a base recipe and then corrections by someone from Georgia to make it taste closer to what they serve in the country. Keep in mind I just kind of guessed at the amount for some ingredients so this isn’t going to be exact.
3lbs of chicken parts: The recipe didn’t say what kind and I had chicken leg quarters that needed used. Get a Ziploc bag, bowel whatever you like because we are going to make a marinade.
For the marinade we will use.
Three to four cloves of garlic
2 Bay leaves
Pepper and salt
Either white wine or white wine vinegar or lemon juice can work if you don't have the other two. I guessed at the amount and used little under ½ a cup of white wine vinegar as that's what I had.
Mix everything together and let the chicken in the marinade for around eight hours.
Before starting to cook you need an onion I’ll just say softball size and chop it up.
8 medium sized tomatoes peeled and coarsely chopped
Around ½ of chopped mixed herbs. Parsley, cilantro (which I left out since my wife has the gene that makes cilantro taste like soap), tarragon, basil and dill. Again I just guessed at the amount of each the herbs.
Put the chicken into twelve inch cast iron pan or Dutch oven and melt 2 tablespoons of butter and once melted addthe chicken and discard the marinade. Cook the chicken on one side for about six minutes at medium heat and flip to the other side while also adding the onions. Cook for six to seven minutes stirring the onions occasionally and then add the tomatoes to the pan cover turn and let everything stew for twenty three to twenty five minutes or until the chicken is cooked.
While doing that I also made some rice to go along with it. After the chicken is cooked around twenty five minutes add the fresh herbs to the pan along with a little more salt and pepper stir and let it cook for another five minutes then rest for five minutes and enjoy. I can really describe what kind of flavor the dish has but it was very good. I have a lot of sauce still left over so I’m going to cook a couple chicken breasts to get another meal out of it.
Apologies for the long post I’ve never written a recipe down before. If you need any clarification I’ll be happy to help out.