Shkmeruli

Chicken in Georgian.

Cook: 40 mins

Servings: 5

Ingredients

• Chickens – 2-3 pcs.
• Garlic – 3-4 cloves
• Milk – 200 ml
• Svan salt – to taste
• Black pepper – to taste
• Water

Directions

1. Got it and immediately began to fry in a pan under the yoke. Here you need to do this without oil, but if the pan is cast-iron, and the chickens themselves have at least some fat. Otherwise, for a frying pan, this may be the last culinary feat in her life.

   

2. I built such a structure so that roasting would take place evenly. 10 minutes on each side, until golden brown.
3. It turned out that I wanted to eat right away. But you can’t immediately, and it’s insipid. I fried the chickens and even threw them into a saucepan, where I sprinkled them with Svan salt to soak them. Although, probably, it would be more effective to grease them before frying.

   

4. But it smelled great, yes. Then, when the chickens cooled down, I cut them into portions.
5. Then I made the sauce. Everything is very simple here – I fried a lot of garlic in a pan, poured it with water, boiled it a little, and added milk.
6. Then you need to pour the chicken into the ketsi with this sauce, and put it in the oven for ten minutes. Then I blundered. It was uncomfortable for me to fiddle with the oven, and I just poured the chicken in the saucepan and stewed the shkmeruli until tender. It turned out to be delicious, but boiled chicken. Not exactly that.
7. And most importantly, guests came running, and I did not have time to take the final photo of the finished shkmeruli. Yes and no need. I have an old card from one of the past times, also for some reason a telephone, and here it looks more like what it should be.

   

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