Georgian Chkmeruli
Pan-roasted Georgian chicken finished in a bold, smooth garlic sauce.
Equipment
- 12-inch ovenproof skillet
- Small saucepan
- Instant-read thermometer
- Chef's knife
Ingredients
Chicken
- 3 1/2 lb bone-in chicken thighs and drumsticks patted dry
- 1 1/2 tsp fine salt divided
- 1/2 tsp black pepper
- 2 tbsp neutral oil
Garlic Sauce
- 12 cloves garlic finely minced
- 2 tbsp unsalted butter
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 tsp ground coriander optional
- 2 tbsp flat-leaf parsley chopped
Instructions
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.
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.
Nutrition
Calories: 640kcalCarbohydrates: 10gProtein: 49gFat: 45gSaturated Fat: 18gCholesterol: 235mgSodium: 920mgFiber: 1gSugar: 6g