Shkmeruli is a classic Georgian chicken dish originating from the Racha region. It features succulent bone-in chicken thighs bathed in a rich, creamy sauce made primarily from generous amounts of raw garlic and dairy, distinguishing itself by the absence of walnuts often found in other Georgian dishes.
Authentic Georgian Shkmeruli
Shkmeruli is a classic Georgian chicken dish originating from the Racha region. It features succulent bone-in chicken thighs bathed in a rich, creamy sauce made primarily from generous amounts of raw garlic and dairy, distinguishing itself by the absence of walnuts often found in other Georgian dishes.
Ingredients
- 4 count bone-in chicken thighs skin on
- 2 tbsp vegetable oil
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 12 cloves garlic minced
- 1.5 cups whole milk cold
Instructions
- Pat chicken thighs dry and season generously with salt and black pepper.
- Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. Sear chicken thighs skin-side down until deeply golden brown and crispy, about 8-10 minutes. Flip and sear for another 5-7 minutes until browned on all sides.
- Remove chicken from the skillet and set aside. Pour off most of the rendered fat, leaving about 1 tablespoon in the pan.
- Reduce heat to low. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to brown it.
- Slowly whisk in the cold whole milk, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer, but do not let it boil vigorously.
- Return the seared chicken thighs to the skillet, nestling them into the garlic-milk sauce. Cover and simmer on low heat for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the lid, taste the sauce, and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired, with crusty bread.
Notes
For best flavor, use fresh, unpasteurized milk if available, or a good quality whole milk. Matzoon (Georgian yogurt) can also be used for a tangier sauce. Do not boil the dairy when adding it to the garlic to preserve the delicate emulsion. Serve Shkmeruli hot with crusty bread to soak up all the delicious sauce.
