You will need
- 1 chicken
- 4 onions
- 8 lbs. ripe tomatoes
- 5 tbsp. dry red or white wine
- 2 tbsp. tomato paste
- 3 cloves of garlic
- red hot and black ground pepper.
Clean the chicken, cut into serving-size pieces without removing skin and fat. The chicken needs to be dry, it is possible to wipe with paper towels. Fry the pieces of chicken in a pan without fat until Golden brown on both sides. Place in a stewing pot.
Sauté in butter the chopped onion half rings until Golden brown. Put onions on the chicken.
Remove the tomato skins. To do this, dip tomatoes in boiling water for a few minutes. Then take a knife and peel easily comes off. Chop the tomatoes and fry in vegetable oil with tomato paste. Put all the chicken in with the onions. Season with a little salt.
Put the pan on full heat and fill chakhokhbili wine. Cook for about 5 minutes until the alcohol evaporates. Then reduce the heat, cover and simmer 20-30 min.
Add chopped garlic, herbs, and Khmeli-suneli, ground spicy red and black pepper, salt to taste. Mix well. Remove from heat and let stand 5-10 minutes. Serve chakhokhbili, liberally sprinkled with chopped herbs.
If you add fresh red hot pepper, then work with it in gloves. You need to clean the seeds and finely chop.
Winter chakhokhbili can be cooked only with tomato paste diluted in half a glass of water.