Entree: Georgia – Samegrelo – Chkmeruli (Skillet-roasted chicken simmered in a garlicky milk sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 12 cloves garlic, thinly sliced
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) chicken broth
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) khmeli-suneli (Georgian mixed spice) or substitute 1/2 tsp ground coriander + 1/2 tsp dried fenugreek
- 2 tbsp (6 g) fresh cilantro or parsley, chopped
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Pat the chicken pieces dry and season all over with 3/4 tsp salt and 1/4 tsp pepper.
2. Heat the vegetable oil and 1 tbsp (14 g) butter in a large ovenproof skillet over medium-high heat. Brown the chicken pieces skin-side down until golden, 6–8 minutes; flip and brown the other side 4–5 minutes. Transfer browned pieces to a plate.
3. Reduce heat to medium, add the remaining 2 tbsp (28 g) butter and the sliced garlic. Cook, stirring, until garlic is fragrant and just beginning to color, about 1–2 minutes (do not burn).
4. Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the milk and khmeli-suneli, then return the chicken pieces to the skillet, skin-side up.
5. Simmer gently on the stovetop for 8–10 minutes, spooning sauce over the chicken. If the skillet is ovenproof, transfer to a preheated 350°F (175°C) oven and bake 12–15 minutes until chicken is cooked through (internal temp 165°F / 74°C). If not ovenproof, cover and simmer on low until cooked.
6. Remove from oven or heat, spoon the garlic-milk sauce over the chicken, adjust seasoning with remaining salt and pepper and lemon juice if using. Sprinkle with chopped cilantro or parsley and serve immediately with crusty bread or boiled potatoes to soak up the sauce.