Shkmeruli Recipe: Georgian Garlic Chicken in Milk Sauce

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar flavor.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories.

bay leaves

Dried herbs can be used as a substitute.

Preheat the oven to 200°C (400°F).

Spatchcock the chicken by removing the backbone using poultry shears or a sharp chef's knife.

Pat the chicken dry and season liberally with salt and pepper.

Heat olive oil in a heavy oven-safe skillet over medium heat until shimmering.

Place the spatchcocked chicken breast side down in the skillet and sear until the skin is golden brown and crispy, about 10 minutes.

Remove the chicken from the skillet and set aside.

Add 20 grams of butter to the skillet and melt until foamy.

Add 10-15 cloves of finely minced or grated garlic and stir until fragrant, about 30 seconds.

Slowly stream in 350 ml of whole milk and bring to a gentle simmer while whisking.

Return the chicken to the skillet and transfer the entire skillet to the preheated oven.

Cook until an instant read thermometer reads 74°C (165°F) in the thickest part of the breast, about 15-20 minutes.

Remove from the oven and transfer the chicken to a cutting board to rest for a few minutes.

Return the skillet to the heat and whisk in 30 grams of butter until the sauce is glossy and homogeneous.

Cut the chicken into quarters and return to the skillet.

Cooking Techniques

Equipment Needed

Spice Level: