Georgian
Shkmeruli
A Rachan Georgian dish of crisp, pressed chicken finished in a hot garlic-milk sauce. The sauce is sharp, buttery, and meant to be soaked up with bread.
Watch it madeNo Frills Kitchen · 3:18
Ingredients
- small young chicken, spatchcocked1, about 900g
- fine salt1 1/2 tsp, plus more to taste
- black pepper1/2 tsp
- neutral oil1 tbsp
- unsalted butter3 tbsp
- garlic cloves8 large
- whole milk1 cup
- water or chicken stock1/4 cup
Method
- Pat the spatchcocked chicken very dry, then season it all over with salt and black pepper.
- Place a heavy skillet or ketsi over medium heat and add the oil and 1 tablespoon of the butter.
- Lay the chicken skin-side down in the pan, cover it with a piece of parchment or foil, and weight it with a heavy pot or press.
- Cook for 15 to 18 minutes, adjusting the heat so the skin browns deeply without burning.
- Turn the chicken over, weight it again, and cook for another 10 to 12 minutes, until the thickest part is just cooked through.
- Move the chicken to a board and cut it into serving pieces, keeping the pan drippings in the skillet.
- Crush the garlic with a pinch of salt in a mortar, or mince it very finely into a paste.
- Lower the heat, add the remaining 2 tablespoons butter to the pan, then stir in the garlic for 30 seconds until fragrant but not browned.
- Pour in the milk and water or stock, scraping up the browned chicken juices, and bring the sauce just to a simmer.
- Return the chicken pieces to the pan skin-side up and simmer gently for 5 minutes, spooning the garlic-milk sauce over the top.
- Taste the sauce for salt and serve the chicken hot in the pan with plenty of sauce.
Common questions
Can I substitute a regular chicken if I can’t find a small young chicken for Shkmeruli?
Yes. Use a 3 to 4 pound chicken and spatchcock it. Older or larger birds may need a few extra minutes and can be less tender, so keep an eye on the thickest part and avoid overcooking.
How do I know when the chicken is cooked through and properly browned?
The skin should be deeply golden and crisp, and the thickest part of the thigh or breast should reach 165°F/74°C. If the skin browns too fast, lower the heat; if it colors slowly, raise it slightly.
What are the most common mistakes when making the garlic-milk sauce?
Don’t let the garlic brown, or it will taste bitter. Add the milk after the butter-garlic step, then simmer gently. Also avoid boiling hard, which can split the sauce and make the texture grainy.
How should I store leftovers, and does Shkmeruli reheat well?
Store chicken and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently over low heat or in a covered pan; add a splash of milk or stock if the sauce thickens.
What should I serve with Shkmeruli?
Serve it hot with crusty bread, Georgian bread, or rice to soak up the garlic sauce. A simple cucumber-tomato salad or lightly dressed greens works well to balance the rich, garlicky chicken.