georgian

Georgian Style Chicken Tabaka With Garlic Vinegar Pan Sauce

This simmered dish pairs chicken thigh, boneless skinless with garlic, minced, white wine vinegar and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced Low carb Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

8 g Carbohydrates

44 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

264g chicken thigh, boneless skinless 319 kcal
18g sunflower oil 159 kcal
18g unsalted butter 129 kcal
13g garlic, minced 19 kcal
17g white wine vinegar 14 kcal
33g water 0 kcal
17g cilantro, chopped 6 kcal
2g ground coriander 6 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

chicken thighground coriandersaltblack pepper
Place chicken thigh between sheets of parchment and pound to an even thickness. Season with salt, pepper, and ground coriander.
chicken thighsunflower oil
Heat oil in a skillet over medium-high. Lay chicken flat and press down with a spatula or a smaller heavy pan. Cook 5-6 minutes until deeply browned.
Flip, press again, and cook 4-5 minutes until cooked through. Reduce heat to medium.
unsalted buttergarlic
Add butter and garlic; stir 20-30 seconds until fragrant.
white wine vinegarwater
Add vinegar and water, scraping up browned bits to make a quick pan sauce. Simmer 1 minute.
chicken thighcilantro
Remove from heat, add cilantro, and spoon sauce over chicken.