Shkmeruli, Pan-Fried Chicken Baked in Garlic Milk

What you need

• 1.2 kg (2 1/2 lb) young chicken, whole; if using 4 bone-in thighs instead, skip removing the backbone
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper, freshly ground
• 40 g (3 tbsp) butter
• 1 tbsp sunflower oil
• 10 cloves garlic, about 1 head
• 250 ml (1 cup) whole milk
• 150 ml (2/3 cup) heavy cream
• coriander leaves, chopped, for serving

Method

Restated from the original video

1. 1

   Cut along both sides of the backbone with kitchen shears and lift it out. Turn the chicken skin side up and press down hard on the breastbone so it lies flat.

2. 2

   Rub the chicken all over with 1 tsp of the salt and the black pepper. Leave it at room temperature for 30 min.

3. 3

   Heat the oil and half the butter in a large heavy frying pan over medium heat until the butter foams.

4. 4

   Lay the chicken in skin side down, cover with a lid and set a heavy pot on top to keep it pressed flat. Fry until the skin is deep golden, 15-20 min.

5. 5

   Turn the chicken, put the lid and weight back and fry the second side for another 15 min.

6. 6

   Heat the oven to 220 °C (425 °F).

7. 7

   Crush the garlic to a paste with the remaining 1/2 tsp salt.

8. 8

   Melt the rest of the butter in a small saucepan, add the garlic and stir for 1 min without letting it brown.

9. 9

   Pour in the milk and cream and simmer gently for 3-4 min, until the garlic smell softens.

10. 10

    Move the chicken skin side up into a snug baking dish or clay pot and pour the garlic sauce around it.

11. 11

    Bake until the sauce bubbles and the thickest part of the thigh reads 74 °C (165 °F), 8-10 min.

12. 12

    Cut the chicken into pieces in the dish, spoon the sauce over and scatter with coriander. Serve hot.

Imported from cookorama.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.