Chicken in Chkmerski (chicken in garlic-milk sauce)
6 servings
60 minutes
Chicken Chkmeruli is a fragrant Georgian dish rooted in the traditions of mountainous regions. Tender chicken meat soaked in a garlic-milk sauce becomes incredibly juicy and soft. During preparation, the chicken is fried to a golden crust and then baked with a thick sauce that combines dairy notes, the spiciness of garlic, and a slight creamy tang of sour cream. This cooking method preserves the juiciness of the meat and richness of flavor. The dish is perfect for cozy family lunches as well as festive gatherings, especially accompanied by fresh bread or aromatic herbs. Its rich taste and simplicity of preparation make Chicken Chkmeruli one of the gems of Georgian cuisine, leaving lasting pleasant memories.
1
Wash the chicken, cut it along the breast, place it back up, thoroughly massage it over all the bones and joints. Rub a mixture of salt and pepper on top and under the skin.
- Salt: to taste
- Ground black pepper: to taste
2
Heat vegetable and butter in a pan, place the chicken on top, and add a weight. Fry on medium heat for about 15 minutes on each side.
- Vegetable oil: 3 teaspoons
- Butter: 50 g
- Chick: 1 kg
3
Remove the chicken from the pan and place it in a baking dish.
4
Pour milk into the pan where the chicken was fried, add a little salt, crush garlic, add sour cream, bring to a boil, and simmer for a couple of minutes on low heat. Pour the resulting sauce over the chicken.
- Milk: 150 ml
- Salt: to taste
- Garlic: 7 cloves
- Sour cream: 1 tablespoon
5
Place in a preheated oven at 220 degrees for 5-10 minutes. Transfer the chicken to a plate, drizzle with sauce, and serve.