Ingredients:

• Chicken thighs 1kg
• Tomatoes 5 pcs
• Bow 5 pieces
• Butter 30 g
• Hot red pepper ½ tsp
• Garlic 5 cloves
• Hops-suneli 1 tsp
• White wine 100ml
• Cilantro 100 g
• 1 tablespoon Tkhemali
• Salt and pepper to taste
• Vegetable oil

Cooking process:

1. Chicken thighs Wash, dry and cut into 2 parts
2. In a frying pan with a thick bottom, pour vegetable oil and heat well
3. Place chicken thighs and fry on both sides until golden brown
4. Season with salt and pepper, pour the wine, cover and leave to languish over medium heat for 10-15 minutes
5. Meanwhile, slice the peeled tomatoes into small cubes
6. Add the tomatoes to the hips, gently stir, cover and simmer for 8-10 minutes
7. Onions cut into half rings and fry separately
8. At the end of cooking salt and pepper onions, add a knob of butter

9. Chicken thigh season hops suneli
10. Enter the fried onions, all stir and leave to languish under a cover for 25 minutes
11. At this time, finely chop the cilantro and garlic
12. Turn off the heat, pour the chicken thighs in hot red pepper, and mix tkhemali
13. Next, add the cilantro and garlic and mix again
14. Serve hot in soup plates
15 Calories per 100 g — 218 kcal