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     Title: Shkmeruli (Georgian Fried Chicken In Garlic Sauce)
Categories: Georgian, Chicken, Sauces
  Servings: 4

      1 kg Chicken
      1 tb Garlic; mashed
           Cilantro (optional)
    250 ml Milk 
           Salt
           Black pepper

Gut and clean the chicken, cut it lengthwise, sprinkle both sides
with salt and black pepper.

Put the chicken on its back in a well-oiled frying pan and set the
temperature to make the skin quickly turn golden. Cover the chicken
with a special cast iron lid. The diameter of the lid should be
slightly smaller than the diameter of the frying pan in order to
ensure that the chicken is flattened by it. If you don't have such a
lid, any other will do, just put a heavy object on top of it.

After 6-7 minutes, check the skin to see if it is sufficiently
golden and crispy, turn it over, squeeze it with the lid again and
turn down the temperature slightly.

Take the roasted chicken from the frying pan, cut it into pieces and
put them on a baking tray. Mix mashed garlic with the grease left in
the frying pan. You can also add coriander to your taste. Make sure
that the garlic is juicy, meaning that it should be prepared with a
garlic masher rather than sliced with a knife.

Fry the resulting paste lightly, taking care not to burn it. When it
slightly changes color, pour in a glass of milk (if you don't like
milk, use water or 10% cream); boil it for a couple of minutes and
then pour it all over the chicken.

You can bake the chicken in the oven for a few minutes afterwards,
but it is not necessary.

  From: Georgianjournal.ge
 
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