Georgian Chicken Stew

olive oil, for frying

8 large chicken thighs, skin removed

2 large white onions, in half rings of 5 mm

4 bay leaves

4 cloves of garlic, finely chopped

2 generous tsp paprika

6 large vine tomatoes, coarsely chopped

3 tbsp white wine vinegar

sea salt flakes and freshly ground black pepper

2 long red chillies

1 cup (approx. 30 g) fresh coriander, finely chopped (optional)

1 cup (approx. 30 g) flat leaf parsley, leaves finely chopped (optional)

1 cup (approx. 30 g) tarragon, finely chopped

Heat a large pan over medium-high heat and pour in a thin layer of olive oil.

Add the chicken thighs to the pan and fry until golden brown.

Add the onion, bay leaves, garlic, powdered paprika, tomatoes and vinegar and stir well.

Season thoroughly with salt and pepper.

Halve the chili peppers lengthwise, leaving the stalks attached, and add to the pan.

Pour enough hot water from a kettle into the pan to submerge the chicken, lower the heat and simmer for 2 hours without a lid on the pan, stirring occasionally.

Top up with water if necessary during cooking.

If necessary, season further, add the chopped fresh herbs, stir well and serve.