Georgian Shkmeruli Traybake
Shkmeruli is a classic Georgian chicken dish known for its rich, garlicky sauce. This traybake version simplifies the traditional recipe by cooking the chicken in the oven, creating a flavorful and comforting meal with minimal effort.
Ingredients
- 8 pieces bone-in skin-on chicken (thighs and drumsticks)
- 1 whole head garlic minced
- 1 cup whole milk or heavy cream
- 0.5 cup chicken broth or water
- 2 tbsp butter unsalted
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Season the chicken pieces generously with salt and black pepper.
- In a large oven-safe skillet or baking dish, heat the olive oil over medium-high heat on the stovetop. Sear the chicken pieces skin-side down for 5-7 minutes until golden brown and crispy. Flip and sear for another 3-5 minutes. Remove chicken from the pan and set aside.
- Reduce heat to medium, add butter to the pan. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the milk or heavy cream and bring to a gentle simmer. Remove from heat.
- Return the seared chicken pieces to the skillet or baking dish, arranging them in a single layer. Pour the garlic-cream sauce evenly over the chicken.
- Bake for 35-40 minutes, or until the chicken is cooked through and the sauce is bubbling and slightly thickened. An internal temperature of 165°F (74°C) should be reached for the chicken.
- Garnish with fresh chopped cilantro before serving. Serve hot with crusty bread or rice to enjoy the flavorful sauce.
Notes
For an extra kick, add a pinch of red pepper flakes to the garlic sauce. Serve with crusty bread to soak up all the delicious sauce. A sprinkle of fresh parsley or dill can be used instead of cilantro for garnish.