Shkmeruli in Milk and Garlic Sauce
Pan-fried chicken thighs simmer in a milk and garlic sauce until tender. This dish goes well with potatoes, rice, or bread.
- Time
- 50 min
- Serving
- 619 kcal
- Ingredients
- ≈ $1.42
- Protein
- 40 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 200 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 160 ml
- 3 Garlic≈ $10.00 per kg 10 g
- 4 Butterpack 180 g ≈ $1.58 10 g
- 5 Sunflower oil 8 ml
- 6 Salt 3 g
- 7 Ground black pepper 1 g
- 8 Cilantropack 50 g ≈ $1.20 8 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Season the chicken1 thighs with salt and pepper and let stand for 5 minutes.
Heat the oil in a deep skillet and fry the chicken1 skin-side down for 7–8 minutes until golden brown.
Turn and fry for another 6–7 minutes until the other side is browned.
Reduce the heat, add the butter4 and finely chopped garlic3, and warm for 30 seconds without letting it brown.
Pour in the milk2, cover, and simmer for 20–25 minutes until the chicken1 is tender and the juices run clear at the bone.
Remove the lid and reduce the sauce for 3–4 minutes until slightly thickened.
Sprinkle with cilantro8 and serve hot with a side dish.
Tips
- Why it works
- Warm the garlic for only 30 seconds over low heat: if it darkens, the sauce turns bitter and sharp-smelling.
- Substitutions
- Replace the cilantro with parsley in the same amount. You can use 3.2% milk instead of 2.5%, the sauce will be slightly thicker.
- Common mistakes
- Most often the milk is boiled too hard: you'll see curds and a watery sauce around the edges of the pan.
- Storing and reheating
- Keep in the fridge for up to 2 days. Reheat covered over low heat for 6 to 8 minutes, and add 1 to 2 spoons of milk if the sauce is thick.
- Serve with
- Serve for dinner with boiled potatoes or rice to soak up the milky garlic sauce.
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