Chicken Chakhokhbili with red wine

Chicken meat should be cut into fairly large pieces and allowed to dry properly. The frying stage of the chicken is very important. Anyone who believes that the secret of the unique taste of chakhokhbili lies in the use of aromatic herbs with spices, garlic with chili peppers or dry wine is mistaken. All past. The most important thing is to properly fry the meat. Heat a thick-walled cauldron or a wide deep frying pan at maximum heat and, without adding a drop of oil, lay out the chicken pieces at a sufficient distance from each other so that the meat does not prematurely give juice.

Do not rush to turn the meat, even if it makes threatening sounds - let it brown properly. And in no case do not add salt and spices at this stage.

While the chicken is roasting, chop the onion.

If the meat is well fried, add onions with salt and spices, and after a while, finely chopped chili peppers.

Tomatoes can be cut without peeling. But if you want to clean them from the film, pour boiling water over the fruits for a couple of minutes, after making cuts on the back side.

This procedure will allow you to remove the skin from them without any extra effort. Cut the peeled tomatoes into fairly large cubes.

Add the tomatoes to the roasting meat and wait until they become soft and give juice.

And now pour a glass of wine into the prepared chakhokhbili and let it evaporate a little.

Meanwhile, finely chop the herbs and garlic.

Add garlic with herbs literally a minute before turning off the fire. Leave a little chopped cilantro with basil to decorate the finished dish.

Chakhokhbili is served hot with a side dish or fresh vegetables.
Enjoy your meal!