Pheasant Chakhokhbili (Pheasant Stew)
Tasty, filling, beautiful, unusual, and interesting. It turns out very delicious and satisfying. This video recipe includes all the little touches that make you want to cook this dish again.
Updated : 21 January, 2026
Easy
About 20 min.
Ingredients
750 grams
Pheasant
1
Bell pepper
50 grams
Sunflower oil
500 grams
Onion
10
Garlic
500 grams
Tomato
150 milliliters
White wine
1
Hot chili pepper
200 grams
Tkemali sauce
to taste
Uccho suneli
to taste
Cilantro, coriander
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Cut the pheasant into small, portion-size pieces.
Step 2
Slice the onion into half-rings.
Step 3
Cut the bell pepper into long strips.
Step 4
Pour sunflower oil into the bottom of the pot (or other cooking vessel) and heat it.
Step 5
Fry the pheasant pieces until golden-brown on both sides, adding spices as you go.
Step 6
Add the onion and mix it with the meat. Cook until the onion becomes soft.
Step 7
Pour in the wine and mix everything.
Step 8
While the meat is simmering with the wine, sprinkle the bell pepper and spices on top. Simmer for about 10 minutes.
Step 9
Stir, then add tomato purée, tkemali sauce, garlic, and hot pepper. Stir again. Cover with a lid and simmer for about 25 minutes over low heat.
Step 10
While the dish is simmering, chop the herbs.
Step 11
When simmering is finished, add the herbs and mix. The dish is ready!
Author note
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