Daredzhan’s Duck Chakhokhbili with Walnuts

Ikhvis Chakhokhbili

Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

My friend Daredzhan Abesadze claims that the best chakhokhbili is made with duck instead of chicken, and true to her native Kutaisi, she adds walnuts to her stew. Her duck chakhokhbili is a subtle presentation, a dish that improves upon standing.


  • One 5-pound duck, cut into 12 pieces
  • 1 large onion, peeled and chopped
  • 6 medium-sized ripe t


Preheat the oven to 350°F.

Place the pieces of duck in an ovenproof casserole, cover, and braise for 1 hour. Remove the duck and drain all the fat from the dish. Return the pieces of duck to the casserole and add the chopped onion. Cover and