White Wine Chakhokhbili with Tarragon Herb Butter

Method

1. Cut the chicken into large pieces at the joints, pat dry, sprinkle evenly with the salt and leave uncovered in the fridge for 30 min. The salt seasons the meat right through and dries the skin so it crisps far better. Meanwhile grate the tomatoes (discard the skins), thinly slice the onions and slice the chilli.

   Add in this stepBone-in chicken thighs and drumsticks, skin on 700 gSalt 0.6 tsp

2. Put the coriander seeds, fenugreek seeds and peppercorns in a small dry pan and toast over medium-low heat for 1 min 30 sec, shaking, until fragrant; tip them straight onto a plate to cool. Grind finely and mix with the paprika: this is your own khmeli suneli-style blend. Fenugreek turns bitter if it burns, so take it off before it darkens.

   Add in this stepWhole coriander seeds 1 tspWhole fenugreek seeds ½ tspBlack peppercorns ½ tspSweet paprika 1 tsp

   medium-low heat

3. Pat the chicken dry once more. Heat the oil in a heavy 24 cm pot over medium-high heat, add the chicken skin-side down in one layer, let it brown until the skin releases, then turn; 10 min in total. Lift it out and pour off all but 1 tbsp of fat if there is a lot. Watch out for spitting fat.

   Add in this stepSunflower oil (or any neutral oil) 1 tsp

   medium-high heat

4. Add the onions and chilli to the same pot and cook over medium heat for 9 min until soft and honey-brown. Leave the browned film on the bottom of the pot; the wine will lift it in the next step.

   Add in this stepOnions (medium) 2Green chilli ½

   medium heat

5. Pour in the wine, turn up to high heat and boil for 2 min, scraping the bottom with a wooden spoon, until reduced by half. The sharp smell of alcohol should be gone, leaving a fruity, tangy aroma.

   Add in this stepDry white wine 100 ml

   high heat

6. Add the grated tomatoes, tomato paste, remaining salt and the spice blend from step 2, then return the chicken skin-side up. Bring to a boil over medium heat, turn down to low heat, cover and cook for 30 min, uncovering for the last 10 minutes to thicken the sauce. It is done when the meat pulls easily off the bone and reads at least 75 °C inside.

   Add in this stepRipe tomatoes 700 gTomato paste 1 tbspSalt 0.4 tsp

   medium heat→low heat

7. Meanwhile mash the soft butter with finely grated garlic and the chopped coriander, basil and tarragon. Turn off the heat, add the herb butter and swirl the pot gently until it melts into a glossy sauce. Cover and rest for 5 min before serving.

   Add in this stepButter, softened 25 gGarlic cloves 3Coriander (cilantro) 15 gBasil 10 gFresh tarragon 5 g