Shkmeruli in Milk and Garlic Sauce

1. 1 Chicken thighspack 900 g ≈ $3.81 200 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 160 ml
3. 3 Garlic≈ $10.00 per kg 10 g
4. 4 Butterpack 180 g ≈ $1.60 10 g
5. 5 Sunflower oil 8 ml
6. 6 Salt 3 g
7. 7 Ground black pepper 1 g
8. 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

1. Season the chicken¹ thighs with salt and pepper and let stand for 5 minutes.

2. Heat the oil in a deep skillet and fry the chicken¹ skin-side down for 7–8 minutes until golden brown.

3. Turn and fry for another 6–7 minutes until the other side is browned.

4. Reduce the heat, add the butter⁴ and finely chopped garlic³, and warm for 30 seconds without letting it brown.

5. Pour in the milk², cover, and simmer for 20–25 minutes until the chicken¹ is tender and the juices run clear at the bone.

6. Remove the lid and reduce the sauce for 3–4 minutes until slightly thickened.

7. Sprinkle with cilantro⁸ and serve hot with a side dish.