Chakhokhbili, · 18 servings

Heat 6 tbsp 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.

Add 9 cloves garlic and a few grinds of black pepper and cook another minute or two.

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.

Meanwhile, heat 9 tbsp sunflower or olive oil in a large Dutch oven over medium heat. Brown the bone-in pieces of 13.5 lb 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.

Pour in 1 cup dry white wine, such as sauvignon blanc and let it bubble gently over low heat while the tomatoes cook.

Gently fold the onion and tomato mixture into the chicken without breaking up the pieces, along with 1 tbsp khmeli suneli, ¾ tsp red pepper flakes and a little more salt and black pepper.

Cover and simmer over medium-low heat, undisturbed, for about 45 min.

Gently stir in 3 cups fresh cilantro, leaves and stems, 1 ½ cups flat-leaf parsley leaves, ¾ cup fresh basil leaves and 6 cloves garlic. Return to a simmer and cook 5 min more.

Taste and season, then let it stand a few minutes before serving.