Chkmeruli: Georgian Garlic Chicken
A rustic, flavorful Georgian dish featuring pan-fried chicken smothered in a luxurious, aromatic milk and garlic sauce. Perfect for a hearty, comforting meal.
Ingredients
- 1 whole chicken cut into 8 pieces
- 2 tbsp vegetable oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup milk full-fat
- 8 cloves garlic minced
- 2 tbsp unsalted butter
- 0.25 cup fresh cilantro chopped (optional
Instructions
- 1. Pat chicken pieces dry with paper towels and season generously with salt and black pepper.
- 2. Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add chicken pieces, skin-side down, and cook for 7-10 minutes until golden brown and crispy.
- 3. Flip chicken pieces and cook for another 5-7 minutes on the other side until browned. Remove chicken from the skillet and set aside.
- 4. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- 5. Pour in the milk, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
- 6. Return the chicken pieces to the skillet, nestling them into the milk and garlic sauce. Ensure the chicken is partially submerged.
- 7. Cover the skillet and simmer on low heat for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking and ensure even cooking.
- 8. Taste the sauce and adjust seasoning if necessary.
- 9. Serve hot, garnished with fresh chopped cilantro if desired, alongside bread for dipping.
Notes
For best flavor, use bone-in, skin-on chicken pieces. Adjust garlic to your preference; some recipes use a very generous amount. Serve immediately with fresh Georgian bread (puri) or crusty baguette to soak up the delicious sauce. A sprinkle of fresh cilantro or parsley at the end adds a fresh touch.