Ingredients CardChakhokhbili3 servings Onion and Tomato Base 1 tbspsunflower or olive oil2yellow onions, thinly slicedkosher salt, to taste1 ½ clovesgarlic, thinly slicedblack pepper, to taste, freshly ground2 ½large tomatoes, peeled and coarsely choppedkosher salt (a generous pinch), to tastesugar, if the tomatoes are sharp, to taste Chicken 1 ½ tbspsunflower or olive oil2.25 lbwhole chicken, cut into 12 to 16 pieces, rinsed and patted dry2 ⅔ tbspdry white wine, such as sauvignon blanc½ tspkhmeli suneli⅛ tspred pepper flakessalt and black pepper, to taste½ cupfresh cilantro, leaves and stems, chopped¼ cupflat-leaf parsley leaves, chopped2 tbspfresh basil leaves, chopped1 clovegarlic, crushed in a press 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)
