Chkmeruli

Background

Chkmeruli is a classic Georgian skillet dish featuring crisped poultry bathed in a velvety sauce that spotlights garlic and gently simmered dairy, most commonly milk enriched with a little cream. Traditionally cooked in a clay ketsi, it’s equally at home in a heavy pan on a modern stove. The focus is on simplicity: a well-browned chicken, lots of fragrant garlic, and a few pantry staples like butter, salt, and pepper. The result is a comforting meal with a sauce perfect for spooning over the bird or mopping up with bread. While variations exist across regions, the heart of the recipe remains the harmony between golden poultry and a mellowed, creamy infusion of garlic, milk, and cream.

Ingredients

• 1 whole 1.2–1.6 kg chicken, spatchcocked or cut into 6–8 pieces
• 8–12 cloves garlic, finely grated or minced
• 1.5 cups milk
• 1/2 cup cream
• 2 tbsp butter
• 2 tbsp neutral oil
• 1–1.5 tsp salt, plus more to taste
• 1 tsp freshly ground pepper
• 1/2 tsp paprika (optional, for color)
• Small handful chopped cilantro (optional garnish)

Preparation

1. Pat the chicken very dry with paper towels. Season all over with most of the salt and the pepper, focusing on the skin side for better browning.
2. Set a large oven-safe skillet over medium-high heat and add the oil. When shimmering, place the chicken skin side down and sear until deeply golden, about 6 minutes. Flip and sear the second side for about 3 minutes, then reduce the heat to medium.
3. Add the butter to the pan; as it melts, baste the chicken. Sprinkle the optional paprika over the skin for color.
4. Scoop the chicken to one side, add the garlic to the exposed fat, and stir just until fragrant, about 30 seconds—avoid browning.
5. Pour in the milk and cream, nestling the chicken so the liquid surrounds it. Bring to a gentle simmer over medium heat.
6. Transfer the skillet to a hot oven and cook until the chicken is cooked through and the juices run clear, about 25 minutes for an average bird. If the sauce bubbles too vigorously, lower the heat slightly.
7. Return the pan to the stovetop over low heat. Taste and adjust with more salt and pepper as needed. Let the chicken rest in the sauce for about 5 minutes to settle.
8. Scatter with chopped cilantro and spoon the sauce over the top before serving.

Cooking Process Details

Searing for Flavor

A deep, even sear on the chicken builds the savory backbone of Chkmeruli. Keep the pan hot but not smoking, and resist moving the bird early; undisturbed contact for roughly 6 minutes on the first side promotes crisp skin and fond—those browned bits that enrich the sauce. Use the melted butter to baste, helping render fat and carry flavor.

Managing the Garlic and Dairy

Stir the garlic briefly in the hot fat so it releases aroma without scorching. Add the milk and cream and aim for a bare simmer: gentle bubbles prevent splitting while slowly infusing the sauce. If the pan threatens a rolling boil, lower the heat; the goal is silkiness, not reduction to heaviness. Adjust seasoning with salt and pepper to taste at the end.

Oven Finish

The oven bakes the seared chicken evenly while the sauce melds. Check doneness around the 25 minutes mark; larger pieces may need a few moments more. Resting for about 5 minutes keeps juices inside the meat and gives the sauce time to thicken slightly.

Tips

• Use a heavy skillet to maintain heat during searing of the chicken.
• Keep the garlic pale; browned bits can turn bitter.
• If the sauce gets too thick, whisk in a splash more warm milk.
• For a touch of color without heat, use a pinch of paprika.
• Finish with fresh cilantro for brightness.
• Season in layers with salt and pepper for depth.

Serving

Serve Chkmeruli directly from the skillet, spooning the garlicky sauce over the crisp-skinned chicken. Offer extra sauce on the side; it’s the star. A scattering of cilantro right before the table adds color and freshness. This dish pairs well with simple sides that let the flavors shine.

Make-Ahead and Storage

For advance prep, you can mince the garlic and portion the milk, cream, and butter ahead of time. Leftovers keep refrigerated for a day; rewarm gently, adding a splash of milk if needed to loosen the sauce. Taste and adjust salt and pepper after reheating.

Why It Works

High-heat searing of the chicken builds savory depth, while the quick bloom of garlic in fat unlocks aroma without harshness. The mix of milk and cream creates a balanced sauce: light enough to sip, rich enough to cling. Finishing in the oven ensures even cooking and a consistent texture, and final adjustments with salt, pepper, and a sprinkle of cilantro brighten everything.