Georgias Chicken Recipes

SHKMERULI - CHICKEN COOKED IN MILK AND GARLIC

Steps:

• Preheat the oven to 400 degrees f (205 c).
• Wash and dry the chicken pieces, then coat them with oil and season lightly with salt and pepper.
• Add oil to a skillet over medium heat.
• Brown the chicken on both sides (10 minutes on the first, about 5 on the second)
• Place the chicken in a baking dish and roast uncovered for 20 - 30 minutes until cooked through (internal temperature of 165 degrees).
• Remove from the oven and allow the chicken to rest.
• Mince the garlic and then flatten with the side of your knife to form a paste (or use a mortar and pestle).
• Add the butter to a small sauce pan (you can substitute 1 tablespoon of pan drippings for some of the butter to add more rich chicken flavor to the sauce)
• Add the garlic and lightly sauté.
• Add the milk and bring it to a boil for 2 minutes, stirring constantly.
• Place the chicken in a small baking dish (Georgian's use a shallow clay baking dish, called a ketsi)
• Pour the milk and garlic sauce over the chicken, and bake for 5 minutes.

PAULA DEEN'S CHICKEN GEORGIA

Steps:

• Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes.
• Add chicken and cook 10 minutes on each side or until tender.
• Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

CHICKEN GEORGIA

Steps:

• Melt butter over medium heat.
• Add mushrooms and shallots and sprinkle with salt and pepper.
• Cook 10 minutes.
• Add chicken and cook 10 minutes on each side, or until no longer pink in the middle.
• Transfer chicken to a platter and sprinkle with cheese.
• Top with mushroom mixture.
• Cover and let stand for 5 minutes or until cheese melts.

GEORGIA'S GRILLED CHICKEN

Steps:

• Add chicken, herbs, garlic, olive oil and lemon juice to a bowl. Toss to coat the chicken. Add the lemon juice and blend until smooth. Cover with plastic wrap and marinate for 4 hours to 6 hours.
• Preheat grill to high.
• Remove marinade from chicken. Brush the grill with oil. Season the chicken with salt and pepper.
• Add chicken to grill. Turn heat to medium and grill chicken for about 4 to 5 minutes on each side or until chicken is just cooked through.

GEORGIAN STUFFED CHICKEN

Steps:

• Remove any fat from cavities of chickens, and place fat in a wide saucepan. Add 4 tablespoons of the butter and place over medium heat. When butter melts, add onions and garlic. Sauté until onion softens and begins to brown, about 5 minutes.
• Discard any remaining hard bits of chicken fat. Add rice and chopped cherries to pan. Stir well, and add 2 cups water and salt to taste. Bring to a boil, cover and reduce heat to as low as possible. Cook for 15 minutes. Meanwhile, heat oven to 425 degrees.
• Season rice mixture with salt and pepper to taste and stir in parsley. Spoon rice into cavities of both chickens. Use kitchen twine to tie legs together tightly so stuffing is secure.
• Place chickens in a roasting pan and rub with remaining 2 tablespoons butter. Place in oven and roast until skin is crisp and golden and juices run clear when pierced near the thigh with a knife, 1 1/2 to 2 hours. Allow chicken to rest before carving. Serve each portion of chicken with some stuffing.