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Chkmeruli Georgian Style
Instructions
I gather the ingredients for the chkmeruli Georgian style. As for the ratio of cream to milk, you can take richer cream and use less of it, diluting it in a larger volume of milk than stated; or, conversely, take lower-fat cream, use more of it, and dilute it with less milk. The main thing is that the creamy sauce ends up at about 10% fat and that its volume covers the chicken to roughly two-thirds of its height. The prep does not take long, so you can switch the oven on to 200 °C right away.
I cut the half-carcass into 4 pieces. A young hen has soft bones, so this is easy to do.
I cover the chicken pieces with a double layer of cellophane (so the splashes do not fly everywhere) and beat them with a mallet on one side, flattening the protruding parts until they lie almost flat.
Now the chicken should be salted and peppered, massaging it with hands coated in vegetable oil.
I heat an empty cast-iron skillet. I lay the chicken pieces in it.
I set a weight on top of them – a pot of water works well. To keep its bottom clean, it is best to put parchment underneath. I fry each side for 5 minutes over heat that is a little above medium.
I make the sauce. I chop the parsley. I squeeze all the garlic cloves into a bowl.
I combine everything. I also add the mint, crushed between my fingers.
I pour in the cream.
I thin the sauce with milk – I do not pour in the whole amount at once; you can add the rest to the baking dish later, once you see how much more liquid is needed.
I season the mixture with khmeli-suneli, not forgetting to add salt.
Meanwhile, both sides of the chicken will have fried under the press.
I transfer the pieces to a baking dish of a suitable size.
If you like, I add a whole pod of fiery pepper, a head of garlic, and a couple of sprigs of rosemary.
I spread the creamy sauce evenly. If the dish is much larger than the area the chicken takes up, you will need to add a little milk, covering the carcass to two-thirds of its height.
I put the dish in the oven. After about 35 minutes the young hen will be completely soft and ready.
The chkmeruli Georgian style is ready. You can put the hot dish straight on the serving table, cut the head of garlic in half lengthwise, remove any scorched herb sprigs and replace them with fresh ones, add fresh greens, and call everyone to the table. Once you have tried this dish, you will not be able to resist making it again.
Tips
- 1
A YOUNG CHICKEN is the "secret" to tenderness. A young chicken becomes soft in 35 minutes. An old hen will be tough even after an hour.
- 2
POUNDING WITH A MALLET is the "secret" to evenness. Levelled pieces fry uniformly and do not stay "underdone".
- 3
A POT AS A PRESS is the "secret" to the crust. Chicken pressed firmly against the skillet means an even, golden crust.
- 4
SAUCE TO TWO-THIRDS OF THE HEIGHT is the "secret" to juiciness. There is no need to cover it completely, or the top will not brown. The same principle works in other kinds of Georgian chicken.
FAQ
Which chicken should I choose? +
Ideally, a young chicken or a young hen (1–1.5 kg). Alternatives: a poussin (about 700 g), a young laying hen (take half the carcass), or a broiler (1/2 carcass). Fresh chilled chicken is the best choice. Avoid: a rooster (tough meat), an old broiler (fibrous meat), and chicken that has been frozen for a long time. For the classic Georgian version, a young bird is a must. Frozen chicken will do once it has fully thawed.
What can replace khmeli-suneli? +
Alternatives: a mix of coriander + dried dill + basil + savory (1/4 tsp of each), a universal Georgian seasoning (1 tsp), curry (1 tsp, for an "Indian" note), or a mix of Italian herbs (1 tsp, less authentic). Freshly ground khmeli-suneli is the best option. Avoid salted seasonings and sweet blends. For the classic Georgian version, the blend must contain fenugreek.
How long does chkmeruli keep? +
In the fridge, in the dish under a lid, it keeps for 2 days. Any longer and the sauce will separate and the chicken will lose its tenderness. Before serving, reheat it in the oven for 10 minutes at 170 °C or on the stove over low heat. In the freezer, in portions, it keeps for up to 2 weeks. Thaw it in the fridge for 6–8 hours. Fresh chkmeruli is at its best 30–60 minutes after it is done, once it has rested. On the second day the flavour is deeper and brighter. Do not leave it at room temperature for longer than 2 hours, as cream spoils quickly.
What to serve chkmeruli with? +
The Georgian classic: with lavash (to dip in the sauce). With mashed or boiled potatoes. With a rice side. With pasta or spaghetti. With fresh vegetables and herbs (parsley, cilantro, tarragon). With a red wine such as Saperavi or Mukuzani. With a glass of chacha or brandy. With a cup of Georgian tea. With suluguni or brynza cheese. With adjika or tkemali on the side. It is a versatile hot dish for family and festive meals.
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