Chkmeruli (try to say it three times in a row! :)) is a Georgian dish of chicken in a creamy sauce with loads of garlic and parsley. I discovered it on our ski trip to Georgia years ago and it has been frequenting our table since then. It’s a simple, comforting and fragrant casserole that takes no time to make and is impossible to mess up. Traditionally chkmeruli is served with fresh vegetables and lots of bread to mop up the sauce.
The Flavour Affair:
Chicken + Cream + Garlic + Parsley + Salt
Basic yet super effective combo that reminds me that sometimes, it’s ok to keep things simple!
Chicken: use whole chicken legs or parts of chicken.
Cream: regular cooking cream (20-25% fat) works fine in this recipe.
Garlic: use freshly minced garlic, and use a lot. For best results, add during different cooking stages (see Preparation Tips).
Parsley: likewise, use fresh parsley. Add some to the sauce and reserve a bit for topping.
By the way, this sauce works extremely well not only with chicken but also with seafood, white fish and salmon. For instance, it is the key ingredient in my Scallops and Bacon Linguine, where it beautifully ties together sweet briny scallops and smoky bacon.
Preparation tips for Chkmeruli:
- You can start by marinating chicken parts with just salt and pepper for an hour or two. While this step is optional, it can help to tenderize the chicken.
- Even with a handful of ingredients, it is possible to create a more complex overall flavour. The trick is in adding parsley and garlic at different stages throughout the cooking process. When cooked for longer times, garlic develops a mellow, sweet, buttery taste that becomes the essence of the sauce. But if you reserve a little of freshly minced garlic and add it at the very end of cooking, it will impart a pungent sharpness, livening the dish up. Likewise, cooked parsley infuses the sauce with its distinctive aroma, while fresh parsley adds a more pronounced and vibrant flavour.
Serving suggestions:
While you can certainly serve chkmeruli over pasta or rice, traditionally it shares the table with lots of freshly baked lavash (flat crispy bread with fluffy inside) and fresh vegetables such as cucumbers, tomatoes and bell peppers.
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Chkmeruli (Chicken in Creamy Garlic Sauce)
Equipment
- 1 oven proof pot or casserole
Ingredients
- 4 chicken legs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 6-8 cloves of garlic minced
- 1/2 cups plus 1 tbsp chopped parsley leaves
- 500 ml cooking cream
- 1/2 tsp each salt and pepper
Instructions
- Rub the chicken legs with salt and pepper, place into a ziplock bag and add 2 tbsp olive oil. Move to coat and marinate for 1 hour in the fridge.
- Heat a large pan, add the chicken legs and fry over high heat for about 2 minutes on each side, until browned.
- In a bowl, combine cooking cream, most of the minced garlic (reseve a teaspoon), 1/2 cup parsley leaves, 1/2 tsp each salt and pepper.
- Preheat the oven to 170C. Transfer the chicken to a baking tray and pour the sauce over.
- Cook for about 45 minutes or until the chicken is tender.
- Stir in the remaining teaspoon of minced garlic and top with the remaining tablespoon of fresh parsley.
- Serve with fresh vegetables and bread.
