Chakhokhbili

by Tom Ashworth

18 servings

Onion and Tomato Base

• 6 tbspsunflower or olive oil
• 12yellow onions
• kosher salt
• 9 clovesgarlic
• black pepper
• 15large tomatoes
• kosher salt (a generous pinch)
• sugar, if the tomatoes are sharp

Chicken

• 9 tbspsunflower or olive oil
• 13.5 lbwhole chicken, cut into 12 to 16 pieces
• 1 cupdry white wine, such as sauvignon blanc
• 1 tbspkhmeli suneli
• ¾ tspred pepper flakes
• salt and black pepper
• 3 cupsfresh cilantro, leaves and stems
• 1 ½ cupsflat-leaf parsley leaves
• ¾ cupfresh basil leaves
• 6 clovesgarlic