Georgian Chicken Shkmeruli (Garlic Cream Chicken)
Georgia’s most indulgent chicken dish: golden pan-fried chicken bathed in a creamy, intensely garlicky milk sauce. Use an almost absurd amount of garlic. That’s the point.
Ingredients
- 1 whole chicken, spatchboned (backbone removed, pressed flat) or 3 lbs bone-in pieces
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 10-12 cloves garlic, finely minced or pressed
- 1.5 cups whole milk
- 1/2 cup heavy cream
- Fresh cilantro for garnish
Instructions
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1
Season the chicken generously with salt and pepper. Heat oil and butter in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and press with another heavy pan. Cook for 12-15 minutes until the skin is deeply golden and crispy.
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2
Flip chicken and cook another 8-10 minutes. Remove chicken and set aside. Preheat oven to 400°F (200°C).
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3
Pour off most of the fat from the pan, leaving about 2 tablespoons. Reduce heat to medium-low. Add all the garlic and cook for 1 minute, stirring constantly (don’t let it burn).
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4
Add milk and cream. Stir well, scraping up any browned bits. Let simmer for 3-4 minutes until slightly thickened. Return chicken to the pan, skin-side up.
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5
Transfer to the oven and bake for 15 minutes until chicken is cooked through. Garnish with cilantro. Serve with crusty bread to soak up the sauce.
