a young hen or chicken 1 PC (1200 grams);
garlic 1 head;
milk 250 ml.;
butter 50 gram;
vegetable oil-4-5 art. spoons;
spices (of utsho-suneli, paprika, hot sauce, coriander and Georgian spices of choice) to taste;
salt, black pepper to taste.
Very tasty Georgian dish, something resembling a chicken or satsivi.
The chicken is fried to a crisp and brought to readiness in a delicate garlic sauce.
Chkmeruli is traditionally served with pita bread to SOP the sauce, and a glass of Georgian wine.
Wash the chicken, trim all the excess, to split along the spine and gently beat them with a hammer.
On all sides spread the chicken with spices and salt and leave for 20-30 minutes.
Heat a large deep frying pan (ideally a traditional Georgian pan — clay pan) vegetable oil, put in pan with chicken make sure to cover with a heavy lid or installed on a normal cargo cover and fry for 15 minutes on one side.
Flip the chicken and cook for another 15 minutes on the other side.
Remove the chicken from heat, cool slightly and cut into pieces.
While fried chicken, prepare the sauce: melt the butter and fry on it crushed through a press garlic, a little salt, then pour in the milk, bring to a boil, reduce the heat to low and cook a few minutes until thick.
Put the chicken in a form with high sides and pour the chicken pieces received by the sauce.
Place the chicken in a preheated 200 degree oven for 12-15 minutes.
Serve the dish hot, garnished with sprigs of parsley, cilantro or Basil.