Chachochbili is a Georgian dish made from chicken and sauce with herbs. The dish can be served both for any occasion thanks to its delicious tender taste.

Method:
Dry the chicken with paper towels. Melt 2 tablespoons of butter in a medium –size Dutch oven, add chicken pieces, and brown on each side for about 10 minutes. Remove the chicken and set aside. Melt 2 more tablespoons of butter in the Dutch oven, add the onions, and saut? over medium heat for 10 minutes.
In a small skillet stir the flour over low heat for 3 minutes. Add the remaining tablespoon of butter, stirring continuously, and cook for 2-3 minutes more. Pour the sauce over the onions in the Dutch oven, stir, then add the tomatoes, wine, and lemon juice, and bring to a boil.
Sprinkle the chicken pieces with salt and add to the pot. Cover and cook over moderate heat for 10 minutes, then add the tomato paste and 1/4 cup of chicken broth of water, if necessary. Stir, cover, and continue to simmer for 10 minutes more.
Mix the herbs and spices, reserving the garlic and 2 tablespoons of the chopped parsley, and add to the stew; simmer for 3-5 minutes. Add the garlic, cover, remove the pot from the heat and let the fragrance infuse for 3 minutes longer.

Ingredients:
3 pounds chicken thighs, wings, and unboned breasts.
5 tablespoons unsalted butter.
3 medium onions, coarsely chopped.
1 tablespoon all-purpose flour.
1 1/4 cups Chicken Consomme.
6 medium tomatoes, blanched, peeled, and quartered.
1/4 cup dry white wine.
2 tablespoons freshly squeezed lemon juice.
Salt to taste.
2 tablespoons tomato paste.
1 tablespoon each of finely chopped fresh cilantro and basil.
1 1/2 teaspoons each finely chopped fresh tarragon and mint.
1/2 teaspoon paprika.
3 tablespoons finely chopped parsley.
1 clove garlic, crushed.
Thin lemon slice for garnish.