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Printed at the current scale: 18 servings · Metric · front and back, more cards if it runs long

Chakhokhbili

18 servings · 4 × 6 in
Onion and Tomato Base
89 ml sunflower or olive oil
12 yellow onions, thinly sliced
kosher salt, to taste
9 cloves garlic, thinly sliced
black pepper, to taste, freshly ground
15 large tomatoes, peeled and coarsely chopped
kosher salt (a generous pinch), to taste
sugar, if the tomatoes are sharp, to taste
Chicken
135 ml sunflower or olive oil
6120 g whole chicken, cut into 12 to 16 pieces, rinsed and patted dry
235 ml dry white wine, such as sauvignon blanc
15 ml khmeli suneli
3.5 ml red pepper flakes
salt and black pepper, to taste
710 ml fresh cilantro, leaves and stems, chopped
355 ml flat-leaf parsley leaves, chopped
175 ml fresh basil leaves, chopped
6 cloves garlic, crushed in a press
forklet.co/r/XPKP7Fcp?scale=3 · v1
  1. Onion and Tomato Base Heat 89 ml sunflower or olive oil in a large cast iron skillet over medium heat. Add 12 yellow onions with a pinch of kosher salt and cook until they begin to brown, 8 min to 10 min.
  2. Add 9 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 15 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 135 ml sunflower or olive oil in a large Dutch oven over medium heat. Brown the bone-in pieces of 6120 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 235 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 15 ml khmeli suneli, 3.5 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 710 ml fresh cilantro, leaves and stems, 355 ml flat-leaf parsley leaves, 175 ml fresh basil leaves and 6 cloves 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: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • 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)
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