Chkmeruli is a Georgian chicken dish known for its generous garlic sauce. Traditionally cooked in a shallow clay pan, it balances browned chicken with a rich but uncomplicated sauce.
Chicken pieces are browned deeply before a simple garlic-milk sauce is added. A brief oven finish cooks the meat through while keeping the sauce smooth.
Lower the heat before adding the dairy and avoid a hard boil so the garlic sauce stays smooth.
Serving Suggestions
Serve with Georgian bread, roasted potatoes, or a tomato-cucumber salad to catch every drop of sauce.
Recipe Notes
The dish is best freshly cooked. Reheat leftovers slowly over low heat, adding a splash of milk if the sauce tightens.
Georgian Chkmeruli
Pan-roasted Georgian chicken finished in a bold, smooth garlic sauce.
Ingredients
Equipment
Method
Brown the Chicken:
- Heat the oven to 375°F (190°C). Season the chicken with 1 teaspoon salt and the black pepper.
- Heat oil in an ovenproof skillet over medium-high heat. Brown the chicken skin-side down for 8 to 10 minutes, then turn and cook 4 minutes more. Transfer to a plate.
Make the Sauce:
- Pour off excess fat, leaving 1 tablespoon in the skillet. Add butter and garlic and cook over low heat for 45 seconds without browning.
- Stir in milk, cream, coriander, and remaining salt. Bring only to a gentle simmer.
Finish:
- Return the chicken and any juices to the skillet. Bake uncovered for 20 to 25 minutes, until the thickest pieces reach 175°F (80°C).
- Rest 5 minutes, scatter with parsley, and spoon the garlic sauce over the chicken.
Nutrition
Notes
- Dark meat stays juicy during the skillet-and-oven method, but a small whole spatchcocked chicken also works.
- For a lighter sauce, replace the cream with additional whole milk.
