Shkmeruli

🛒 Ingredients

• Chicken pieces (thighs and drumsticks, bone-in, skin-on) 250 g · 450 kcal
• Whole milk 100 g · 60 kcal
• Garlic 15 g · 22 kcal
• Unsalted butter 15 g · 107 kcal
• Water 50 g · 0 kcal
• Fresh cilantro (coriander) 5 g · 1 kcal

👨‍🍳 Instructions

1. Pat chicken pieces dry with paper towels, then season generously with salt and black pepper on all sides. You can lightly score the skin for crispier results.
2. Melt butter in a large oven-safe skillet or roasting pan over medium-high heat. Sear the chicken pieces skin-side down for 5-7 minutes until golden brown and crispy.
3. Flip the chicken pieces, then transfer the skillet to a preheated oven at 190°C (375°F) and roast for another 25-30 minutes, or until cooked through.
4. While the chicken roasts, prepare the garlic sauce: finely mince or crush garlic cloves. Set aside.
5. Once chicken is cooked, remove it from the oven. Carefully pour off any excess fat from the skillet, leaving only about 1-2 tablespoons. Remove chicken and set aside.
6. Return the skillet with remaining fat to medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
7. Pour in the milk and water, stirring to combine with the garlic and any browned bits from the pan. Bring the sauce to a gentle simmer, then remove from heat.
8. Return the roasted chicken pieces to the skillet with the garlic milk sauce. Ensure chicken is partially submerged in the sauce.
9. Serve Shkmeruli immediately, garnished with fresh cilantro. It's traditionally eaten with Georgian bread (puri) for dipping in the rich sauce.