How To Make Russian Chicken Chakhokhbili

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.

Directions:

1. Dry the chicken with paper towels. 
2. Melt 2 tablespoons of butter in a medium –size Dutch oven, add chicken pieces, and brown on each side for about 10 minutes. 
3. Remove the chicken and set aside. 
4. Melt 2 more tablespoons of butter in the Dutch oven, add the onions, and saut over medium heat for 10 minutes.
5. In a small skillet stir the flour over low heat for 3 minutes. 
6. Add the remaining tablespoon of butter, stirring continuously, and cook for 2-3 minutes more. 
7. Pour the sauce over the onions in the Dutch oven, stir, then add the tomatoes, wine, and lemon juice, and bring to a boil.
8. Sprinkle the chicken pieces with salt and add to the pot. 
9. 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. 
10. Stir, cover, and continue to simmer for 10 minutes more.
11. 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.