Shkmeruli — chicken with milk and garlic
Golden-skinned chicken in a milk and garlic sauce.
Active time35 min
Cooking40 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 1 tbsp fresh garlic
- 50 g unsalted butter
- 250 ml whole milk
- 1000 g raw whole chicken with skin and bones
- 1 pinch of salt — optional
Preparation
Open the chicken along the breastbone and flatten it. Add salt if using. Melt the butter in a sauté pan. Put the chicken skin-side down and weigh it down with a clean heavy pan. Brown over medium heat for about 15 min on each side. Cook through with no pink meat near the bone. Cut into pieces and set aside.
50 g unsalted butter1000 g raw whole chicken with skin and bones1 pinch of salt — optional- kitchen scissors
- knife
- chopping board
- sauté pan with lid
- heavy pan used as a weight
- tongs
Peel and mince the garlic, then measure it. Gently cook in the butter left in the pan without burning it. Pour in the milk and boil gently for 2 min, stirring. Return the chicken and simmer for about 5 min, until hot and coated in sauce. Serve hot.
1 tbsp fresh garlic250 ml whole milk- knife
- chopping board
- sauté pan with lid
- spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration