Chicken Cakhobili Recipe

• 3 tbsp. veg. oil
• 2 med. onions, chopped
• 1 lg. garlic clove, chopped
• 2 (8 ounce.) cans Italian-style tomatoes, undrained
• 1 (6 ounce.) can tomato paste
• 1/2 c. dry white wine
• 1 teaspoon salt
• 1/2 teaspoon grnd pepper (fresh)
• 1/2 teaspoon dry thyme

1. Make sauce in heavy 4-qt Dutch oven; heat oil, add in onions and garlic and cook over medium heat, stirring constantly for 5 to 8 min till warm and golden brown; don't brown.
2. Add in tomatoes and tomato paste and mix well.
3. Stir in wine, salt, pepper, thyme.
4. Bring to boiling point and turn heat to low.
5. Simmer covered for about 20 min, stirring frequently.
6. Trim excess fat from chicken.
7. Cut off wing tips and backbone and save for another use.
8. Brown chicken pcs a few at a time; transfer to sauce.
9. When all chicken is added, cover and cook 1/2 hour, stirring frequently till tender.
10. If sauce is too thin, cook uncovered till desired thickness is reached.
11. Remove from heat, check seasoning and stir in lemon juice.
12. Serve in a heated, deep dish over a bed of rice.
13. (I remove all skin before adding to sauce.
14. I also use only chicken breasts.)

oil, onions, garlic, italianstyle tomatoes, tomato paste, white wine, salt, grnd pepper, thyme

Taken from cookeatshare.com/recipes/chicken-cakhobili-44833 (may not work)