Rachan Shkmeruli

Method

1. 01

   Butterfly the chicken through the breast or backbone so it opens flat. Pat it very dry, season both sides with the salt and black pepper, and let it stand while the pan heats. Crush the garlic to a paste so it can flavor the sauce quickly without large raw pieces.

   
2. 02

   Heat the sunflower oil in a wide heavy skillet or ketsi over medium-high heat. Put the chicken skin-side down, cover it with a sheet of baking paper or foil, and press it with a heavy pan or lid so the skin browns evenly. Cook until deep golden, then turn and brown the second side.

   ⏱ 18 min
3. 03

   Lower the heat to medium-low, keep the chicken lightly pressed, and cook until the thickest part is just cooked through. Transfer the chicken to a board, rest it for a few minutes, then cut it into serving pieces. Keep the browned fat and juices in the pan.

   ⏱ 10 min
4. 04

   Add 50 g butter to the same pan. Stir in the crushed garlic and cook gently until fragrant and only lightly golden; do not let it brown hard or it will taste bitter. Pour in 100 ml water or broth, scraping up the browned bits, then add 250 ml warm milk and 100 ml light cream.

   ⏱ 4 min
5. 05

   Bring the sauce just to a brief simmer, taste for salt, and return the chicken pieces with their juices to the pan or to a hot ketsi. Spoon the garlic milk sauce over the chicken and heat gently until the sauce bubbles around the edges and coats the pieces.

   ⏱ 3 min
6. 06

   Serve immediately in the hot pan or ketsi, with plenty of sauce for dipping bread. Keep the framing simple: browned Rachan chicken, garlic, milk, butter, and pan juices are the point of the dish.