Chkmeruli (Georgian Garlic Chicken)

Ingredients

• 1 whole chicken, spatchcocked and flattened, or 4 chicken leg quarters
• Salt and pepper, to taste
• 3 tbsp oil
• 2 tbsp butter
• 10 garlic cloves, crushed
• 1.5 cups whole milk
• 1/4 cup heavy cream
• Pinch of ground coriander
• Fresh cilantro, chopped, for garnish

Before you cook

• Season the flattened chicken all over with salt and pepper.

Steps

1. Heat the oil in a large skillet over medium-high heat.
2. Place the chicken skin-side down in the skillet and weigh it down with a smaller pot or plate.
3. Fry for 10 minutes, pressing down occasionally, until the skin is deep golden and crisp.
4. Flip the chicken and fry the other side for 10 minutes until cooked through.
5. Remove the chicken from the skillet and set aside.
6. Pour off most of the fat, leaving about 2 tablespoons in the pan.
7. Melt the butter into the fat over medium heat.
8. Add the crushed garlic and cook for 1 minute until fragrant but not browned.
9. Pour in the milk and cream and bring to a gentle simmer.
10. Return the chicken to the skillet, nestling it into the sauce.
11. Simmer for 8 minutes, spooning the sauce over the chicken occasionally, until the sauce thickens slightly.
12. Stir in the ground coriander.
13. Scatter fresh cilantro over the top and serve straight from the pan with crusty bread.