Main Course
Shkmeruli with Coriander and Tarragon: Georgia's Garlicky Chicken in Milk
Original name: Shkmeruli with Coriander and Tarragon
About this dish
Shkmeruli is a beloved Georgian chicken dish from the Racha region, traditionally cooked in a clay pot with whole garlic and milk. This version adds fresh coriander and tarragon to the sauce, giving it a bright, herby finish that cuts through the rich garlic cream.
It's simple, deeply savoury, and meant to be mopped up with plenty of fresh bread.
Ingredients
UK and US measurements are both included for every recipe.
bone-in, skin-on chicken thighs and drumsticks
protein1.5 kg
Imperial measurement: 3.3 lb
garlic cloves, peeled and lightly crushed
vegetable16 cloves
whole milk
dairy500 ml
Imperial measurement: 2 cups
fresh coriander (cilantro), finely chopped
herb20 g
Imperial measurement: 1/2 cup packed
fresh tarragon, finely chopped
herb10 g
Imperial measurement: 2 tbsp chopped
unsalted butter
fat30 g
Imperial measurement: 2 tbsp
sunflower oil (or other neutral oil)
fat2 tbsp
sea salt, plus extra to taste
seasoning1 tsp
freshly ground black pepper
seasoning1/2 tsp
Method
Season the chicken
5 minutesPat the chicken pieces dry with paper towels. Season all over with 1 tsp salt and 1/2 tsp black pepper.
Sear the chicken
12 minutesHeat the sunflower oil and butter in a clay pot or heavy skillet over medium-high heat. Add the chicken skin-side down and sear until deep golden brown, about 6–8 minutes per side. Work in batches if needed. Transfer to a plate.
Start the garlic milk
3 minutesLower the heat to medium. Add the crushed garlic cloves to the pot and cook for 1 minute until fragrant. Pour in the milk and bring to a gentle simmer, scraping up any browned bits.
Simmer the chicken
20 minutesReturn the chicken to the pot, skin-side up. Cover and simmer gently for 15–20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Add the herbs and adjust seasoning
3 minutesStir in the chopped coriander and tarragon. Taste the sauce and add more salt if needed. Simmer uncovered for 2 more minutes.
Serve
2 minutesSpoon the chicken and garlicky milk sauce into shallow bowls. Serve hot with fresh bread for dipping.
Equipment
- Clay pot or heavy-bottomed skillet with lid
- Tongs
- Garlic press or mortar and pestle (optional)
Nutrition facts
Tips
- If you don't have a clay pot, a heavy cast-iron skillet or Dutch oven works beautifully.
- Don't rush the sear—deep golden skin adds flavour to the milk sauce.
- Crush the garlic lightly rather than mincing it, so it perfumes the milk without turning bitter.
- Serve with shoti (Georgian bread) or any crusty bread to soak up every drop.
Serving suggestions
- Serve with fresh shoti or crusty bread and a simple tomato-cucumber salad.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.