Shkmeruli is a traditional Georgian dish made of chicken in garlic sauce. It comes from the town of Shkmeri in the Racha region.

Can I use a whole chicken to make Shkmeruli?

Yes! If using a whole chicken, I recommend spatchcocking the chicken. Sear the whole spatchcocked chicken on both sides in a large cast iron skillet then transfer to the oven until cooked through. Continue with the recipe as written.

What can I use instead of heavy cream?

You can use half and half or regular whole milk instead of heavy cream, though the sauce won't be as rich or thick.

How can I make this recipe without a cast iron skillet?

This recipe can also be made in any heavy-bottomed oven-safe skillet or dutch oven. If you don't have an oven-safe skillet, you can transfer the chicken to a roasting pan for the oven portion.

What should I serve with Shkmeruli?

I enjoy Shkmeruli served with some sort of potato dish (generally roasted or mashed) or crusty bread for soaking up every last bit of the delicious sauce. Because the dish is so rich, a light Easy Cucumber Tomato Salad is also a great side dish. Or try your hand at making Georgian Pkhali, which are vegetable dishes made with walnut paste.

Shkmeruli (Georgian Chicken in Garlic Sauce)

Name: Georgian Shkmeruli Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Georgian
Ingredients: 6 bone-in skin-on chicken thighs; Kosher salt to taste; 1 tablespoon paprika; 1/4 teaspoon cayenne (or other hot chile powder); 2 tablespoons vegetable oil (I use sunflower or grapeseed); 2 tablespoons unsalted butter; 10 cloves garlic, minced; 1 cup (240 ml) whole milk; 1 cup (240 ml) heavy cream

Ingredients

6 bone-in skin-on chicken thighs
Kosher salt to taste
1 tablespoon paprika
¼ teaspoon cayenne (or other hot chile powder)
2 tablespoons vegetable oil (I use sunflower or grapeseed)
2 tablespoons unsalted butter
10 cloves garlic, minced
1 cup (240 ml) whole milk
1 cup (240 ml) heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
Pat the chicken dry and season generously with salt, paprika and cayenne.
Heat the vegetable oil and butter in a large cast iron skillet over medium-high heat. Once the butter has melted, add the chicken pieces skin-side down. Cook for 8 minutes or until well browned. Flip and continue cooking for three minutes. Don’t overcrowd the pan. Work in batches if necessary.
Return all of the chicken to the pan, skin-side up, and transfer to the oven to finish cooking, about 25-35 minutes. The internal temperature of the chicken should reach 165°F (74°C). Transfer to a plate and set aside.
Drain all but a few tablespoons of fat from the skillet. Heat the skillet over medium heat and add the garlic. Cook for one minute or until fragrant.
Pour in the milk and heavy cream. Season generously with salt.
Bring the sauce to a simmer and return the chicken to the pan. Reduce heat to medium-low and simmer an additional 15 minutes or until the sauce thickens.

Notes

Storage: Leftover Shkmeruli can be kept covered in the fridge for 3-4 days.