Georgian Garlic Chicken

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This was an extremely easy recipe that I had to share. I wanted to cook some chicken thighs, found a recipe for Georgian Garlic Chicken and adapted it so all of it could be cooked in one skillet. The garlic is pureed in a mixture of water and milk, and the chicken is simmered in it until done. If you like garlic a lot, this is a good recipe for you.

Be sure to make a starchy side (rice, mashed potatoes, bread, etc.) to soak up this sauce. I cut up my serving of chicken, mixed it into my brown rice, and drizzled the garlicky sauce all over it. Very simple, comforting and flavorful.

Georgian Garlic Chicken

(adapted from this website)

Ingredients:

  • 4-5 chicken thighs, skin on and bone-in
  • 2 tbsp. olive oil
  • 1/2 cup water
  • 1/4 cup milk
  • 10 cloves garlic
  • salt and pepper

Directions:

  1. Pat the chicken dry with paper towels. Generously salt and pepper both sides. Heat olive oil on medium heat and sear the chicken skin side down until golden brown, around 10 minutes. Flip and brown the other side, around 5 minutes.
  2. Using a blender or hand held blender, puree water, milk and garlic until smooth. Set aside.
  3. Drain grease from skillet. Add the garlic sauce into the skillet with the chicken, bring to a boil then simmer on low, covering with lid, for 15 minutes or until chicken is cooked through.
  4. Serve over rice, potatoes, or with a side of bread to soak up sauce.

*To make a thicker sauce, make a cornstarch + water slurry and add a teaspoon at a time, stirring into the sauce until it’s thickened to your liking.

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Directions with Photos:

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Pat the chicken dry with paper towels. Generously salt and pepper both sides. Heat olive oil on medium heat and sear the chicken skin side down until skin is golden brown, around 10 minutes.

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Flip and brown the other side, around 5 minutes.

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Using a blender or hand held blender, puree water, milk and garlic together until smooth. Set aside.

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Drain grease from skillet. Add the garlic sauce into the skillet with the chicken, bring to a boil then simmer on low,

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covering with lid, for 15 minutes or until chicken is cooked through.

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Serve over rice, potatoes, or with a side of bread to soak up sauce.

9 Thoughts on “Georgian Garlic Chicken

  1. Ahlla, Mareen,love your writting and your Toum rcpeie. My Mum is a great cook and she has a wonderful twist on making Toum. This involves freezing the whole garlic bulb for at least two days or more. When ready to make Toum quickly peel each clove , leave the centre sprout in and just follow your rcpeie. Freezing takes the hotness out the garlic and also helps those that have problems with garlic repeating on them. Do not let the garlic defrost for longer than 20mins. Please let me know if anyone is sucessful with this method. Have fun.

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