Taste of Georgia: Shkmeruli & More
A rich and comforting Georgian dish featuring tender chicken simmered in a creamy, intensely garlicky milk or cream sauce, a true taste of the Racha region.
Ingredients
- 1.5 kg whole chicken cut into 8-10 pieces
- 3 tbsp butter or olive oil
- 8 cloves garlic minced
- 1 cup milk or heavy cream
- 0.5 cup water or chicken broth
- 2 tbsp fresh cilantro chopped (optional
- 1 tsp salt
- 0.5 tsp black pepper ground
- 1 pinch red pepper flakes optional
Instructions
- Season chicken pieces generously with salt and black pepper.
- In a large, heavy-bottomed skillet or pot, melt butter over medium-high heat. Add chicken pieces and brown them on all sides until golden. This usually takes about 5-7 minutes per side. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
- Pour in the water or chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits of flavor.
- Return the browned chicken pieces to the skillet. Pour in the milk or heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 30-35 minutes, or until the chicken is cooked through and very tender.
- Remove the lid, increase the heat slightly, and simmer uncovered for another 5-10 minutes to allow the sauce to thicken to your desired consistency. Taste and adjust seasonings if necessary.
- Garnish with fresh chopped cilantro, if using, and a pinch of red pepper flakes for a subtle kick. Serve Shkmeruli hot, directly from the skillet, with crusty bread.
Notes
Serve Shkmeruli with plenty of crusty bread to soak up every last drop of the delicious garlic sauce. For an extra golden crust, pan-fry the chicken pieces until well browned before simmering. Garnish with fresh cilantro or parsley for a burst of freshness.