Chicken chkmeruli

Not quite the classic method, but it needs no oven — everything happens in one pan. Very good with bulgur on the side.

4–6 servings

Ingredients

• chicken thighs and drumsticks — 6 pieces
• cream 20% — 500 ml
• herbs — 1 bunch
• garlic — 5–6 cloves
• salt and pepper
• paprika — 1/2 tsp
• khmeli-suneli — 1/2 tsp
• vegetable oil

Method

1. Heat a large pan with vegetable oil.
2. Put in the chicken, cover it with a heatproof plate and weigh it down — a kettle full of water works. This is what gives the golden crust.
3. Meanwhile finely chop the garlic and herbs.
4. Fry for 3–4 minutes on each side. As soon as the crust forms, transfer the chicken to a separate dish.
5. If a lot of fat has rendered into the pan, pour off most of it.
6. Add the garlic to the pan and fry until golden. Pour in all the cream and lower the heat. Add the herbs, spices and salt. Reduce for 2–3 minutes so that the cream warms through.
7. Return the chicken pieces to the pan. Cover and simmer until the chicken is cooked through, about another 7 minutes.
8. Turn the chicken and spoon the sauce over it.
9. Serve with a side dish or on its own — the creamy garlic sauce carries it.