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!