Can I make Shkmeruli spicier?
Yes, you can add a pinch of red pepper flakes to the garlic when sautéing for a spicier kick.
DINNER
Georgian Shkmeruli Garlic Chicken with Cream Sauce and Ghomi
Experience the rich flavors of Georgia with this Shkmeruli Garlic Chicken, featuring tender chicken in a luscious garlic cream sauce, traditionally served with creamy Ghomi (cornmeal porridge). This comforting dish is perfect for a hearty dinner.
HOW TO MAKE IT
Let's cook.
01
Pat chicken pieces dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear chicken pieces skin-side down for 5-7 minutes until golden brown and crispy. Flip and sear for another 3-5 minutes.
03
Reduce heat to medium-low, cover the skillet, and cook for 20-25 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
04
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring constantly for 2-3 minutes until slightly thickened. Return chicken to the skillet, coating it in the cream sauce.
05
While the chicken simmers, prepare the Ghomi. In a medium saucepan, bring 3 cups of water and 1/2 teaspoon salt to a boil over high heat. Gradually whisk in the fine cornmeal, reducing heat to low.
06
Stir continuously for 10-15 minutes, or until the Ghomi is thick and smooth, resembling a creamy porridge. Serve the Georgian Shkmeruli Garlic Chicken immediately with the warm Ghomi.
About This Recipe
Experience the rich flavors of Georgia with this Shkmeruli Garlic Chicken, featuring tender chicken in a luscious garlic cream sauce, traditionally served with creamy Ghomi (cornmeal porridge). This comforting dish is perfect for a hearty dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can add a pinch of dried fenugreek (utskho suneli) to the cream sauce, a common Georgian spice. Ensure your chicken is thoroughly patted dry before searing to achieve crispy skin.
Easy Substitutions
If fine cornmeal is unavailable, instant polenta can be used for the Ghomi, though the texture may be slightly different. Chicken thighs or drumsticks can be used instead of a whole chicken. For a dairy-free option, coconut cream can replace heavy cream, altering the flavor profile slightly.
Storage & Reheating
Store leftover Shkmeruli and Ghomi separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently on the stovetop or in the microwave. Ghomi can be reheated with a splash of water or milk to restore creaminess.
Serving Suggestions
Serve with a fresh cucumber and tomato salad dressed with a light vinaigrette. A side of pickled vegetables, such as Georgian jonjoli (bladdernut sprouts), would also complement the richness of the dish. For a complete Georgian experience, pair it with a glass of dry white Georgian wine.
Common Mistakes
Overcooking the chicken can lead to dry meat; ensure it's cooked just until tender. Not whisking the cornmeal continuously for the Ghomi can result in lumps. Burning the garlic will make the sauce bitter, so sauté it briefly until fragrant, not browned. Not patting the chicken dry before searing will prevent crispy skin.
Frequently Asked Questions
What if my cream sauce is too thin?
You can simmer the sauce for a few extra minutes, stirring constantly, to allow it to reduce and thicken naturally. A tiny pinch of cornstarch mixed with a tablespoon of cold water can also be added as a slurry to thicken it.
Can I prepare Ghomi ahead of time?
Ghomi is best served fresh, but you can prepare it up to a day in advance. Reheat gently with a little water or milk, stirring until smooth.
MORE TO KNOW
Shkmeruli is a classic Georgian dish originating from the village of Shkmeri. Its simplicity belies its incredible depth of flavor, primarily driven by the generous use of garlic and rich cream. The traditional accompaniment, Ghomi, provides a neutral, comforting base that perfectly balances the savory chicken and sauce. The key to a great Shkmeruli is to not rush the searing process, allowing the chicken skin to crisp up beautifully, and then letting it gently simmer to absorb all the garlicky goodness.
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