Chakhokhbili

Cut the chicken into serving pieces and pat dry with paper towels.

Put the chicken skin side down in a preheated dry heavy pan and brown it on both sides, 10 minutes.

The rendered fat spits — keep a lid at hand as a shield.

Add the butter and the onions sliced into half-rings, and fry with the chicken for 7 minutes until soft.

Grate the tomatoes on a coarse grater and discard the skins. Cut the pepper into strips.

Add the tomatoes and pepper to the chicken, season with salt, cover and stew over low heat for 25 minutes.

Finely chop the garlic, chili, cilantro and basil. Add them to the pan with the khmeli-suneli and stew for 5 more minutes. The juices at the bone should run clear, with no pink.

Turn off the heat and let it stand under the lid for 10 minutes. Done!