Chkmeruli - delicious chicken in sauce

Chkmeruli is a very tasty Georgian dish. Chicken, first fried and then baked in milk and garlic sauce, comes out incredibly tender and juicy.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Cooking time: 20 minutes
• Prep time: 60 minutes
• Total recipe preparation time: 80 minutes

Ingredients

• Chicken 1 piece
• Salt to taste
• Ground black pepper to taste
• Vegetable oil 1 tbsp. the spoon
• Garlic 10-12 cloves
• Milk 500 ml
• Butter 30 g

Cooking method

• Slice the chicken in the breast and unfold like a book. You do not need to cut it in two.

  The carcass of a young chicken weighing no more than 800 g is ideal for the dish.

• Wrap in plastic wrap and beat lightly to flatten the carcass. Rub with salt.

  The ridge can be removed from the bird before cooking. Then you won't have to beat off the carcass.

• In a skillet, heat vegetable oil over medium heat and place the chicken on top of it.

  It is best to use a cast iron skillet.

• Press down on the bird with a weight, such as a saucepan of water.

  To avoid staining the load, place foil or parchment under it.

instagram viewer

• Fry the chicken until golden brown on one side. This will take about 15 minutes or more.

• Then turn over and press cook for another 10 minutes to brown the bird on the other side.

• Put the fried chicken on a plate, cover with foil.

• Cut half the cloves of garlic with a knife, pass the rest through a press.

• Reheat the pan in which the poultry was cooked over low heat.

• In the oil and fat that came out of the chicken, fry the chopped garlic in just a minute or a half, add it passed through a press and cook for another 30 seconds.

• Pour milk slowly into the skillet and whisk constantly. When it boils, add a small piece of butter each and continue whisking.

• Leave the sauce on low heat for another 5 minutes and stir.

• Transfer the chicken to a baking dish. Pour the sauce and place in an oven preheated to 190 ° C for about 15–20 minutes.

  By tradition, chkmeruli is baked in a ketsi clay pan.

5.06