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A light Georgian chicken stew simmered in a mountain of tomato and onion, with no added oil.
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A stew built on the chicken's own fat, letting the ingredients speak for themselves. Its name comes from pheasant (chakhokhbi), the bird originally used before chicken became the norm. Simple but deeply flavorful, built on the marriage of sweet onion and tangy tomato.
Cut the chicken thigh into bite-sized pieces; thinly slice the onion and roughly chop the tomato.
Cook the chicken in a dry pot with no added oil, browning it in its own fat.
Add the onion and cook until translucent.
Add the tomato and white wine, cover, and simmer over low heat for about 30 minutes.
Add the garlic and simmer another 10 minutes until the sauce thickens.
Season with salt and finish with cilantro.