Place the chicken pieces in a good sized stock pot, cover with fresh, cold water and bring to a boil.
Add some salt, black pepper and two or three bay leaves to the pot.
Cover, reduce heat and let simmer until the chicken is done.
Meanwhile, grind the walnuts, garlic cloves and onion through the finest blade of a meat grinder and place in a large pan or pot.
Season the mixture with the khmeli suneli and kviteli qvavili, mix well to incorporate all the flavors and set aside.
When the chicken is done, remove from the pot and separate the meat from the skin and bones. Set aside.
Do not discard the bouillon. Gradually add the hot bouillon (which has been strained and skimmed) into the walnut mixture, stirring well to make a smooth sauce.
Typically, this takes about 4-6 cups of bouillon in order to make a sauce which is neither too thin nor too thick. Check for seasonings, adding salt and black pepper as required.
Finally, add the chicken pieces to the sauce and mix well. sacivi is eaten warm or at room temperature, never hot.