Shkmeruli: Georgian Garlic Chicken
A soulful Georgian classic, Shkmeruli features tender, crispy chicken bathed in an aromatic, rich garlic-infused milk sauce, creating a truly unforgettable experience. It's known for its intense garlic flavor, balanced by creamy dairy.
Ingredients
- 1 whole chicken cut into 8 pieces or 8 chicken thighs
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 1 cup milk whole milk recommended
- 0.5 cup heavy cream optional
- 1 head garlic peeled and minced (about 10-12 cloves)
- 2 tbsp fresh cilantro chopped
Instructions
- Pat chicken pieces thoroughly dry with paper towels. Season generously with salt and black pepper.
- Heat butter and olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- Sear chicken pieces skin-side down until golden brown and crispy, about 8-10 minutes. Flip and sear the other side for another 5-7 minutes.
- Reduce heat to medium-low. Add minced garlic to the pan and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the milk and heavy cream (if using). Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Cover the skillet and let the chicken simmer in the sauce for 20-25 minutes, or until cooked through and tender.
- Remove chicken from the sauce, shred or keep whole, and arrange on a serving platter.
- Taste the sauce and adjust seasoning if needed. Pour the garlic sauce over the chicken.
- Garnish with fresh chopped cilantro, if desired. Serve immediately with crusty bread or polenta.
Notes
For extra flavor, marinate the chicken in garlic and salt overnight. Adjust garlic intensity to your preference. Serve with plenty of crusty bread to soak up the delicious sauce. A sprinkle of fresh cilantro before serving adds a lovely fresh note.