Express recipe for pheasant chakhokhbili

We bring to your attention a fantastic wild pheasant dish, which is cooked in half an hour and eaten even faster!

Ingredients

• 1 carcass of a wild pheasant;
• 10 grams of cilantro greens;
• 10 grams of basil greens;
• 1 large onion;
• 400 grams of grated tomatoes in their own juice;
• 3 leaves of lavrushka;
• 70 milliliters of vegetable oil;
• 1 teaspoon each utskho suneli and hop suneli;
• 0.5 teaspoon sugar;
• salt and black pepper to taste.

Directions

1. Defrost the pheasant, rinse with cold water. Dry. Divide into 8-9 pieces. Cut the onion into half rings, chop the greens coarsely.
2. Heat vegetable oil in a skillet at maximum heat. Lay the pheasant to fry, skin side down. After 5 minutes, turn over, add the onion, cook for 3 minutes, stirring so that the half rings do not burn.
3. Enter the tomatoes, cover the chakhokhbili with a lid, lower the temperature closer to medium, leave to simmer for 5-6 minutes.
4. Next, season the game with bay leaves, salt and sugar. Warm up under the lid for another 8-9 minutes. Add utskho suneli and hop suneli, stir, leave covered for 2 minutes. When the time is up, sprinkle with fresh herbs, stir, remove the pan from heat.
5. Serve pheasant chakhokhbili, simply garnish with herbs and season with black pepper to accompany red wine. You can arrange the bird as a dinner dish. In this case, a side dish of rice or boiled potatoes is suitable!