Don’t let the funny name fool you, Georgian chicken (aka “Shkmeruli”) is an elegant dinner recipe that’s SO worth a try!
Rich garlic aromas mingle with delicate creamy milk in this simple, yet hearty dish. It’s a definite crowd-pleaser and absolutely gorgeous!
Traditionally, this Georgian chicken recipe is made with real milk, but we made this a non-dairy recipe by substituting almond milk. Either one tastes fabulous, so you can use whichever fits your dietary needs.
Ingredients for this Georgian Chicken recipe listed in sharable image below:
STEP ONE: Start by quartering a whole chicken (this is a helpful photo tutorial). We further chopped these quarters into halves.
Tip: Save the backbone and wings to make a rich chicken stock that you can save or freeze for later.
STEP TWO: Fry skin chicken side down in a dutch oven or large pan with 1/4 cup cooking oil (we used vegetable oil, but you can use any cooking/frying oil you have on hand) until skin is golden-brown and crispy. This should take about 15-18 minutes on medium heat.
STEP THREE: Remove chicken from pan and set aside. Drain oil, but don’t worry about getting all the bits of cooked chicken off the sides and bottom of the pan. These crunchy bits will add flavor to final recipe.
STEP FOUR: Peel and mince garlic or press using a handy garlic press (these make excellent gifts btw!) and add to pan in which you fried chicken.
STEP FIVE: Add almond milk and chicken broth to pan with garlic. Stir to combine, gently scraping the bottom and sides of pan to incorporate chicken flavor from pan.
STEP SIX: Place chicken pieces back in pan, skin side up. Simmer on low heat for 20 minutes.
We served ours over sliced fried potatoes, but mashed potatoes or rice would be delicious options as well.
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