Georgian food was a cuisine that I just hadn’t had a chance to explore. After hearing a lot about it and having a few Georgian bakeries and restuarants opening up nearby, I decided to do a deep drive and I was impressed.
It’s rich cuisine with influences from many cultures.
This is a one pot meal that’s packed with flavor and is even better the next day. While not a totally traditional classic Shkmeruli, it’s very good and quite a bit lighter as I did not add the heavy cream. Although I must say I’m sure it would have been even better with it. It was creamy nonetheless, due to the butter and the potatoes.
Here’s another classic braising dish, Delicious French Chicken Fricassee: A Simplified Recipe
Or this bistro classic, Coq au Vin: A Bistro Favorite Made Simple
Probably the most famous bistro dish, Beef Bourguignon, Classic French Beef Stew with Red Wine
Or a noodle dish that would be great as a side dish, Easy Creamy Swedish Meatballs and Noodles
And finally, My Favorite Recipes
Ingredients:
Chicken, I used 5 bone in thighs.
Flour, for dusting.
3 Tbsp Butter
1 1/2 Tbsp Khmeli Suneli spice blend, 1/2 for chicken, 1/2 for flour. See note.
6-8 cloves Garlic, minced
3 medium Carrots, chopped
1/2 cup Celery, chopped.
1 Onion, chopped
5-6 Baby Potatoes, cut into 1/2 inch pieces
1/2 cup White Wine
1/4- 1/2 cup Chicken or vegetable broth
Salt and pepper
1/2 cup Heavy Cream, optional
Preparation:
Season your chicken with spice blend and salt and pepper. Allow to rest in the fridge.
Preheat your oven to 350F. Coat the chicken in the flour and spice blend and brown in your oven proof pan and set aside.
Add the garlic, vegetables and potatoes into the Dutch oven and wilt slightly. Deglaze with your wine. Add back your chicken, remaining spice mix and veggie stock.
Cover and into a 350F oven for 35-45 minutes. Remove cover and add cream if using and cook for another 10 minutes. Remove from oven and adjust for salt as needed.
It is traditionally served with Georgian bread to soak up the sauce. You can sub warm pita if the traditional bread is not available.
If you need to make this gluten free, you can skip the flour coating and just brown the chicken directly in the pan.
Note: You can find many Khmeli Suneli spice blends online, but I particularly like this one from Mariko. Very balanced and incredible flavor. You can order it on Amazon from their storefront. They are a small business and they ship directly.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Georgian Shkmeruli: Garlic Chicken in a Creamy Sauce
Ingredients
Equipment
Method
- Season your chicken with spice blend and salt and pepper. Allow to rest in the fridge.
- Preheat your oven to 350F. Coat the chicken in the flour and spice blend and brown in your oven proof pan and set aside.
- Add the garlic, vegetables and potatoes into the Dutch oven and wilt slightly. Deglaze with your wine. Add back your chicken, remaining spice mix and veggie stock.
- Cover and into a 350F oven for 35-45 minutes. Remove cover and add cream if using and cook for another 10 minutes. Remove from oven and adjust for salt as needed.
- It is traditionally served with Georgian bread to soak up the sauce. You can sub warm pita if the traditional bread is not available.
- If you need to make this gluten free, you can skip the flour coating and just brown the chicken directly in the pan.