From Georgia to Japan: The Ultimate Creamy Garlic Chicken (Shkmeruli)
Details
A Georgian classic gets a Japanese twist in this unbelievably rich and garlicky chicken dish.
Ingredients
Instructions
Prepare the Chicken and Sweet Potato
Pat the chicken pieces dry with a paper towel and season generously with salt and pepper. Place the sweet potato chunks in a bowl of water to prevent browning while you prepare the other ingredients.
Sear the Chicken
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Place the chicken skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set it aside.
Sauté the Aromatics
Reduce the heat to medium. In the same skillet, melt the butter. If using, add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Create the Creamy Sauce
Pour the milk and heavy cream into the skillet, stirring to combine with the garlic. Scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it cook for 3-5 minutes to thicken slightly.
Combine and Simmer
Drain the sweet potatoes and add them to the sauce. Return the seared chicken to the skillet. Reduce the heat to low, cover, and let everything simmer for 10-15 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Add Cheese and Serve
Uncover the skillet and sprinkle the shredded cheese over the top. You can either cover the pan again for a minute to melt the cheese or place the skillet under a broiler for a minute or two until the cheese is bubbly and slightly browned.
Garnish and Enjoy
Garnish with fresh parsley and serve immediately. This dish is fantastic with crusty bread or rice to soak up every last drop of the glorious garlic sauce.
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