Chakhokhbili

Slice the onions into half-rings. Place them into a cold, dry heavy-bottomed pot and set over medium heat. Stir occasionally until the onions are soft and translucent, about 10 minutes. Do not let them brown.

Add the chicken pieces to the onions. Sear over medium heat until the chicken turns opaque on all sides, 7–8 minutes. Do not cover with a lid.

Add chopped fresh or canned tomatoes and stir to combine. Season with khmeli-suneli, whole hot chili pepper, and salt.

Cover with a lid and simmer over low heat for 35–40 minutes. Do not add water.

5 minutes before the end of cooking, stir in the minced garlic.

Remove from heat. Stir in the butter and coarsely chopped fresh herbs. Cover and let rest for 5 minutes.