📷Chicken Chkemerli (chicken in Georgian in garlic creamy sauce)

The name comes from Chkmeri. It is a village in the mountain region of Racha, in the north of Georgia. How did the recipe from a small village become so popular? The secret is in a very tasty creamy sauce with garlic. Chicken is fried in clay ketchi

Ketsi is a frying pan made of red clay (smaller size) or black stone (larger). It is used in Georgian cuisine.

Here is one recipe

1 chicken 1 - 1.2 kg.
black pepper -1 tbsp. paprika-1 tsp
salt
butter
a few twigs of coriander or basil

for sauce:
cream 22% 500 ml.
garlic to taste

Chicken the fried on both sides. Remove from the frying pan and set aside. The oil remaining in the frying pan, drain and strain.

Wipe the pan, keep on low heat. Add a couple of tablespoons of oil, which roasted chicken and add the crushed garlic. Stew for a few minutes.

Pour the cream and bring to a gentle boil. Add the chicken, chopped into pieces. Stew under the lid for 10 minutes.

Serve, decorating with green cilantro or basil, with lavash.

The photo were taken by OLYMPUS E-M1 Lens M.Zuiko Digital ED 12-40mm 1:2.8 PRO

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