Chakhokhbili with white wine

We cut the chicken into pieces - legs separately, wings separately, and the breast can be cut in half. Actually, all classic recipes say that the bird for chakhokhbili should be cut into 17 pieces, but nowadays no one counts these pieces.

We cut pieces of fat from the chicken, finely chop the onion, throw it in the pan, and sauté the onion in chicken fat until it becomes translucent. You can add a piece of butter or a drop of vegetable oil to the fat to prevent the onion from burning.

Put chicken and onion in a pot, add about half a glass of water (you can use wine instead of water), cover with a lid, and simmer on low heat for about forty minutes.

We take ripe tomatoes (the tastier the tomatoes, the tastier the chakhokhbili) and pour boiling water over them: then the skin comes off like a stocking. We cut and mash the tomatoes, although they can also be thrown whole into the pot with chicken. The tomatoes dissolve and start to boil.

Add finely chopped cilantro to the pot. Season with salt and pepper, and simmer for another twenty minutes. Serve the chakhokhbili hot.