georgiana

Borano

Borano is an Adjarian Georgian dish of fresh cheese gently melted into hot butter until soft, stretchy, and glossy. It is served immediately, traditionally from a clay ketsi, with mchadi or bread to catch the buttery cheese.

Ingredientes

• Chicken thighs, bone-in skin-on4 small pieces (about 700 g)
• Potatoes2 medium (about 300 g), peeled and cut into chunks
• Onion1 large, sliced
• Garlic4 cloves, minced
• Dry white wine1/2 cup
• Chicken stock or water1 1/2 cups
• Butter2 tablespoons
• Vegetable oil1 tablespoon
• Fresh dill1/4 cup, chopped
• Fresh parsley1/4 cup, chopped
• Ground coriander1 teaspoon
• Ground black pepper1/2 teaspoon
• Saltto taste

Preparación

1. Season the chicken pieces lightly with salt and black pepper.
2. Heat the oil and butter in a heavy pan over medium-high heat and brown the chicken on both sides, then transfer it to a plate.
3. Add the sliced onion to the same pan and cook until softened and lightly golden, then stir in the garlic and ground coriander for 30 seconds.
4. Pour in the white wine and scrape up any browned bits from the bottom of the pan, then add the chicken stock or water and bring to a simmer.
5. Return the chicken to the pan, add the potato chunks, cover, and simmer gently until the chicken is cooked through and the potatoes are tender, about 25 to 30 minutes.
6. Uncover, let the sauce reduce slightly if needed, then stir in the chopped dill and parsley and adjust the seasoning with salt and pepper before serving hot.

Preguntas frecuentes