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Shkmeruli
A flavorful Georgian chicken dish cooked in a creamy garlic sauce, often served with mchadi (cornbread).
🧂 Ainekset
- 1.5 kg Whole chicken(cut into pieces)
- 10 cloves Garlic(minced)
- 50 g Butter
- 200 ml Milk or cream
- 100 ml Water
- 0.5 bunch Cilantro(chopped, for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
👨🍳 Ohjeet
- 1
Season chicken pieces generously with salt and pepper.
💡 Ammattilaisvinkit: Ensure even seasoning for best flavor. - 2
In a large oven-safe skillet or pot, brown the chicken pieces on all sides over medium-high heat. You may need to do this in batches. Remove chicken and set aside.
⏱️ 10-15 minutes - 3
Reduce heat to medium. Add butter to the skillet and sauté minced garlic until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
⏱️ 2 minutes💡 Ammattilaisvinkit: Low heat prevents garlic from burning and becoming bitter. - 4
Pour in the milk (or cream) and water. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
💡 Ammattilaisvinkit: This deglazing process adds depth of flavor. - 5
Return the chicken pieces to the skillet, nestling them into the sauce. Cover and simmer on the stovetop or transfer to a preheated oven at 180°C (350°F) until the chicken is cooked through and tender, about 30-40 minutes.
⏱️ 30-40 minutes💡 Ammattilaisvinkit: Ensure chicken is cooked to an internal temperature of 75°C (165°F). - 6
Once cooked, garnish generously with fresh chopped cilantro before serving.
💡 Ammattilaisvinkit: Fresh herbs brighten the dish.
💡 Ammattilaisvinkit
- ✓For a richer sauce, use heavy cream instead of milk.
- ✓Adjust garlic quantity to your preference.
- ✓Serve hot with Georgian mchadi (cornbread) or rice.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of red pepper flakes for a hint of spice.
- A splash of white wine can be added with the milk for extra flavor.