Tschachochbili Instructions

Add the chicken pieces and oil to a large frying pan. Cover and fry over low heat for 5 minutes, then take off the lid and fry for another 10 minutes. Turn the chicken pieces once or twice until they are browned all over.

Add the onions and fry for another 10 minutes until the onions are soft. Then add the potatoes, tomatoes, bay leaves, wine, and spices. Mix well and cover the chicken with the sauce. Bring to a boil, cover, and reduce the heat. Simmer for 20–30 minutes until the chicken is done and the sauce rather thick. Stir occasionally to avoid burning.

Take off the heat, sprinkle on the herbs, and let rest for 5 minutes before serving.