or thighs, adjust the quantity based on the number of servings needed and the size of your pan
Heavy cream (32% fat)
Ground black pepper
you can also include your favorite chicken spices
Step by step
Season the chicken thighs uniformly with salt, pepper, paprika, and any other preferred spices.
In a pan, melt the butter and sear the chicken thighs until they acquire a golden-brown hue on both sides.
Simultaneously, prepare your garlic by finely chopping it.
Once the chicken is browned, set it aside. In the same pan, add the finely chopped garlic and stir.
After sautéing the garlic for about a minute, introduce the heavy cooking cream and half a glass of water to the pan. Stir well.
Upon reaching a boil, immerse the previously seared chicken pieces into the sauce. Ensure they are well-covered.
Allow them to simmer on low heat for 30-40 minutes or until the chicken is tender and thoroughly cooked.
Midway through simmering, turn the chicken pieces to ensure even cooking.
Check the sauce consistency towards the end of the cooking process. If it appears too runny, increase the heat to reduce and thicken the sauce. Do a taste test for salt and adjust if needed. Sprinkle the chopped parsley over the dish and switch off the heat.
Pair your Shkmeruli with your side of choice and dive into this Georgian delicacy.