georgian chicken recipe

This garlicky, creamy chicken dish hails from the village of Shkmeri in the Racha region of northwestern Georgia but can be found on restaurant menus throughout the country. Requiring only a handful of ingredients, this delicious dish is refreshingly simple to make.

Shkmeruli Recipe: Georgian Chicken in Garlic Milk Sauce

1kg (2.2lb) whole chicken, butterflied

(1 1/3 cups) whole milk

(4 tablespoons) butter, divided

Salt and pepper

Preheat oven to 200°C (400°F). Pat your chicken...

Preheat oven to 200°C (400°F). Pat your chicken dry with paper towels and season liberally with salt and pepper on both sides.

Heat one tablespoon of vegetable oil over medium...

Heat one tablespoon of vegetable oil over medium heat in a large, oven-safe skillet until shimmering. Place the chicken breast-side down in the pan and sear chicken without touching until skin is deep brown and crispy, about 8-10 minutes. Flip chicken using tongs and cook the other side for about 5-10 more minutes.

Remove chicken from pan, transfer to a plate,...

Remove chicken from pan, transfer to a plate, uncovered to ensure skin remains crispy. Set aside.

In the same pan, reduce heat to medium-low...

In the same pan, reduce heat to medium-low and 20 grams of butter. Melt until foamy and add the garlic. Cook, stirring constantly, until very fragrant, about 30 seconds.

Switching to a whisk, slowly drizzle in milk...

Switching to a whisk, slowly drizzle in milk while whisking constantly. Once all of the milk is added continue whisking until it reaches a simmer.

Return chicken to the skillet and move to...

Return chicken to the skillet and move to the oven and finish cooking until done, or when an instant-read thermometer reads 74°C (165°F) when inserted into the thickest part of the breast, about 15-20 minutes.

Remove from oven and take the chicken out...

Remove from oven and take the chicken out the pan and allow to rest while finishing sauce. Return the skillet to medium-low heat and, whisking constantly, add butter one pat at a time, whisking until one pat is completely incorporated until adding another. Sauce should be glossy and homogenous. Simmer for about 5 minutes further until slightly thickened and reduced.

In the meantime, transfer chicken to a cutting...

In the meantime, transfer chicken to a cutting board and using a sharp knife, divide into 4-6 pieces. Transfer back into the skillet or into a serving dish and pour sauce over chicken,

Serve immediately, preferably with a side of crusty...

Serve immediately, preferably with a side of crusty bread.

https://www.youtube.com/watch?v=xGYn_M0vHDE

This shkmeruli recipe (შქმერული in Georgian) will teach you how to make this decadent Georgian garlic chicken in an ultra-creamy milk sauce. 

Though definitely indulgent, it only uses a handful of ingredients and is refreshingly simple to make! Incredibly popular throughout Georgia, it has also gained popularity recently internationally, particularly in Japan. 

Find the full written recipe here: https://www.theworldwasherefirst.com/shkmeruli-recipe/

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