Georgian Chicken Cooked In Milk And Garlic (Shkmeruli)
Georgian Chicken Cooked In Milk And Garlic (Shkmeruli)
Chicken browned and then cooked in a creamy milk and garlic sauce. So juicy and delicious!
Servings
4
Ingredients
- 1 whole chicken (about 3 1/2 lbs) cut into pieces (or use bone-in chicken pieces as you like)
- 2 tablespoon vegetable oil, such as sunflower (i don't recommend olive oil for this recipe)
- 2 tablespoon butter
- 8-10 cloves garlic (don't worry - this actually works)
- 1 cup whole milk
- salt and pepper to taste
Directions
- 1. Preheat the oven to 400 degrees.
- 2. Wash and dry the chicken pieces, then coat them with oil and season lightly with salt and pepper.
- 3. Add oil to a skillet over medium heat.
- 4. Brown the chicken on both sides (10 minutes on the first, about 5 on the second)
- 5. Place the chicken in a baking dish and roast uncovered for 20 - 30 minutes until cooked through (internal temperature of 165 degrees).
- 6. Remove from the oven and allow the chicken to rest.
- 7. Mince the garlic and then flatten with the side of your knife to form a paste (or use a mortar and pestle).
- 8. Add the butter to a small sauce pan (you can substitute 1 tablespoon of pan drippings for some of the butter to add more rich chicken flavor to the sauce)
- 9. Add the garlic and lightly saute.
- 10. Add the milk and bring it to a boil for 2 minutes, stirring constantly.
- 11. Place the chicken in a small baking dish (Georgian's use a shallow clay baking dish, called a ketsi)
- 12. Pour the milk and garlic sauce over the chicken, and bake for 5 minutes.