Georgian chicken in garlic and sour cream sauce

Georgian chicken or chkmeruli sounds beautiful, doesn’t take long to prepare and uses simple ingredients. As a rule, a whole carcass is used for cooking, but you can also take individual parts, such as legs. The result is flavorful fried chicken in a creamy garlic sauce with spices. In Georgia, chkmeruli is eaten with a piece of lavash and a glass of wine.

1. Calories
   234,78 kcal
2. Protein
   9,48 gram
3. Fat
   20,39 gram
4. Carbohydrates
   2,57 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Chicken

   ---

   
   900 g
2. Garlic

   ---

   
   12 cloves = 60 g
3. Sour cream

   ---

   
   300 g
4. Cream 33% fat

   ---

   
   300 g
5. White wine

   ---

   
   80 g
6. Butter

   ---

   
   80 g
7. Ground coriander

   ---

   
   5 g
8. Hop-sunels

   ---

   
   5 g
9. Fragrant pepper ground

   ---

   
   5 g

Steps:

1. 
   Wash chicken meat with cold water. Prepare and conveniently arrange all the ingredients for cooking.
2. 
   Cut the chicken into pieces and dry it with a paper towel.
3. 
   Grate half the garlic, leave the other half in the peel. Prepare the spice mixture in a mortar. Melt the butter.
4. 
   Coat the chicken generously with spices, salt and some butter.
5. 
   Place a wide, high-sided frying pan to heat. When hot, place the chicken pieces in a single layer and add 1-2 tablespoons of butter. Fry over medium heat until golden brown. Fry the chicken on all sides in this manner.
6. 
   Add white wine, garlic cloves in their skins and cover the chicken with a sheet of foil, making sure the foil does not completely cover the surface.
7. 
   Reduce heat to medium and cook, turning occasionally, for another 10 to 15 minutes. Next, pour cream over the chicken and simmer for another 10 minutes. Check the chicken for doneness after the time has passed. If it's ready, remove the pan from the heat and remove the whole chicken from the sauce into a separate bowl.
8. 
   Whisk the sour cream into the pan and add ground black pepper. Bring to heat and return all the chicken. Simmer the chicken over low heat, covering it with sauce for another 3-4 minutes. Remove from heat. Ready, the dish can be laid out on portioned plates.