Chakhokhbili

1 For this recipe, you can use either a chicken or whole chicken, or legs or thighs.
Wash the chicken. Dry with paper towels and cut into small pieces, weighing 40-50g.
Peel the onions and cut them into quarter rings.
Wash the bell pepper, remove the seeds and membranes, and cut into strips.
Wash the tomatoes. We make a cross-shaped cut on each and lower it into boiling water for 1 minute. Remove the skin from the tomato and cut into cubes.
Peel the garlic and chop finely.
Wash the parsley, dry it, chop it.

2 Heat a thick-bottomed frying pan over medium-high heat (coat the bottom of the pan with a thin layer of vegetable oil).
Place the prepared chicken pieces and fry in small batches.
Fry the chicken pieces, turning often, until golden brown.
Place all the fried chicken back into the pan, turn off the heat and keep the chicken warm.

3

While the chicken is cooking, melt the butter in another frying pan. Fry the onion in it until soft, adding a little salt.

4 Transfer the fried onions to the chicken.

5 Fry the bell peppers in the same oil and also transfer them to the chicken along with the oil in which the vegetables were fried.

6 Add tomatoes to the chicken and add a little salt.

7

Place the pan with the chicken back on the fire.
Add dry white wine to the chicken, increase the heat and cook for 5 minutes until the alcohol evaporates.
Reduce the heat to low, cover with a lid and simmer for 15-20 minutes.
After time, add chopped herbs, garlic, suneli hops. If you like spicy dishes, you can add hot red pepper.

8 Mix everything, cover with a lid and let simmer over low heat for another 5-7 minutes.
Remove the finished chakhokhbili from the heat and let it brew for about 5 minutes.

9

Serve sprinkled with fresh herbs.

Bon appetit!