Chicken in kaymak
6 servings
90 minutes
Chicken in kaymak is a tender and aromatic dish of European cuisine that has won the hearts of gourmets with its softness and rich creamy flavor. The recipe is based on kaymak—thick cream traditionally used in Balkan and Caucasian cuisine. The chicken is first boiled and then simmered in a sauce made of milk, kaymak, and garlic, making the meat incredibly juicy and tender. A light garlic note adds zest to the dish while the creamy sauce harmoniously ties all the flavor nuances together. Chicken in kaymak pairs perfectly with mashed potatoes, rice, or fresh bread, allowing one to enjoy the richness of textures and aromas. This simple yet exquisite dish is perfect for both everyday dinners and festive gatherings.
1
Trim excess fat from the chicken and boil it in salted water until partially cooked. Then remove from the broth and cool.
- Chicken: 1 piece
- Salt: to taste
2
In a thick-walled pot, heat the milk, cream, and finely chopped garlic.
- Milk: 250 ml
- Kaymak (clotted cream): 400 g
- Garlic: 4 cloves
3
Cut the chicken into portions, place in the prepared sauce, and simmer covered until the meat is tender.
- Chicken: 1 piece
