A soulful Georgian classic, Shkmeruli features pan-fried chicken pieces generously coated in an aromatic, creamy sauce made with milk, loads of fresh garlic, and butter. It’s robust, comforting, and utterly delicious, perfect with crusty bread.
Georgian Delights: Shkmeruli & Ostri
A soulful Georgian classic, Shkmeruli features pan-fried chicken pieces generously coated in an aromatic, creamy sauce made with milk, loads of fresh garlic, and butter. It's robust, comforting, and utterly delicious, perfect with crusty bread.
Ingredients
- 1 whole chicken cut into 8 pieces (or 2.5 lbs chicken thighs and drumsticks)
- 2 tbsp vegetable oil
- 1 tbsp butter
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 1 cup milk whole milk preferred
- 0.5 cup heavy cream
- 1 head garlic about 10-12 cloves
- 2 tbsp fresh cilantro chopped
Instructions
- Pat chicken pieces thoroughly dry with paper towels. Season generously with 1 tsp salt and 0.5 tsp black pepper.
- Heat vegetable oil and butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- Once hot, add chicken pieces skin-side down (work in batches if necessary to avoid crowding the pan). Cook for 8-10 minutes until the skin is golden brown and crispy.
- Flip chicken pieces and cook for another 5-7 minutes until browned on all sides. Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until chicken is cooked through (internal temperature 165°F/74°C). Remove chicken from the pan and set aside.
- Drain most of the fat from the skillet, leaving about 1 tablespoon. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the milk and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then reduce heat to low.
- Return the cooked chicken pieces to the sauce. Simmer gently for 5-7 minutes, allowing the flavors to meld and the chicken to warm through in the sauce. Taste and adjust seasoning with salt and pepper as needed.
- Garnish with fresh chopped cilantro and serve hot.
Notes
For extra crispy skin, pat the chicken pieces very dry before frying. You can also add a pinch of chili flakes to the sauce for a subtle kick. Serve Shkmeruli immediately with fresh Georgian bread (puri) or boiled potatoes to soak up every last drop of the incredible sauce. Fresh cilantro garnish is a must!
