Chakhokhbili

ჩახოხბილი · Chakhokhbili

Ingredients11

• chicken pieces, bone-in1.2 kg
• yellow onions400 g
• ripe tomatoes600 g
• garlic6 cloves
• unsalted butter40 g
• fresh cilantro30 g
• fresh purple basil20 g
• dry white wine100 ml
• salt1.5 tsp
• black pepper0.5 tsp
• ground coriander1 tsp

Method

1. Cut the chicken into serving pieces, pat dry, and season with salt and black pepper.
2. Melt the butter in a wide heavy pot and brown the chicken on all sides over medium-high heat. Remove and set aside.
3. Slice the onions and soften them in the same pot until golden, about 10 minutes.
4. Return the chicken, pour in the wine, and simmer until the wine reduces by half.
5. Peel and chop the tomatoes, add them with the coriander, cover, and stew gently for about 40 minutes until the chicken is tender.
6. Stir in minced garlic and cook uncovered for 5 minutes so the sauce thickens slightly.
7. Chop the cilantro and basil, fold them in off the heat, and rest for a few minutes before serving.