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Chakhokhbili

3 servings

Onion and Tomato Base

  • 15 mlsunflower or olive oil
  • 2yellow onions, thinly sliced
  • kosher salt, to taste
  • 1 ½ clovesgarlic, thinly sliced
  • black pepper, to taste, freshly ground
  • 2 ½large tomatoes, peeled and coarsely chopped
  • kosher salt (a generous pinch), to taste
  • sugar, if the tomatoes are sharp, to taste

Chicken

  • 22 mlsunflower or olive oil
  • 1020 gwhole chicken, cut into 12 to 16 pieces, rinsed and patted dry
  • 39 mldry white wine, such as sauvignon blanc
  • 2.5 mlkhmeli suneli
  • 0.6 mlred pepper flakes
  • salt and black pepper, to taste
  • 120 mlfresh cilantro, leaves and stems, chopped
  • 59 mlflat-leaf parsley leaves, chopped
  • 30 mlfresh basil leaves, chopped
  • 1 clovegarlic, crushed in a press
  1. Onion and Tomato Base Heat 15 ml sunflower or olive oil in a large cast iron skillet over medium heat. Add 2 yellow onions with a pinch of kosher salt and cook until they begin to brown, 8 min to 10 min.
  2. Add 1 ½ cloves garlic and a few grinds of black pepper and cook another minute or two. 1 min to 2 min
  3. Once the chicken is browning, add 2 ½ large tomatoes and kosher salt (a generous pinch) to the onions and simmer 8 min to 10 min. Taste, and stir in sugar, if the tomatoes are sharp if the tomatoes are acidic.
  4. Chicken Meanwhile, heat 22 ml sunflower or olive oil in a large Dutch oven over medium heat. Brown the bone-in pieces of 1020 g whole chicken, cut into 12 to 16 pieces first, 2 min to 3 min on one side, then turn and brown the other side. Push them aside and brown the rest on all sides.
  5. Pour in 39 ml dry white wine, such as sauvignon blanc and let it bubble gently over low heat while the tomatoes cook.
  6. Gently fold the onion and tomato mixture into the chicken without breaking up the pieces, along with 2.5 ml khmeli suneli, 0.6 ml red pepper flakes and a little more salt and black pepper.
  7. Cover and simmer over medium-low heat, undisturbed, for about 45 min. 74 °C
  8. Gently stir in 120 ml fresh cilantro, leaves and stems, 59 ml flat-leaf parsley leaves, 30 ml fresh basil leaves and 1 clove garlic. Return to a simmer and cook 5 min more.
  9. Taste and season, then let it stand a few minutes before serving. 5 min
  • Safety: Cook until the chicken is done: the thickest pieces should reach 74 C and the juices run clear. (The author)
  • Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)