Chicken and turkey
This classic dish from Georgia’s Racha region starts with chicken pieces browned in butter, then simmers them until tender in a generous garlic cream sauce. Its rich, hearty texture makes it a standout dish for entertaining.
Season the chicken thigh pieces with salt and black pepper. Brown them in butter on both sides until golden, then set aside.
Add the crushed garlic to the butter left in the same pan and cook over low heat for a few seconds. Add the milk and cream and stir. Note: If the garlic burns over high heat, the sauce will become bitter.
Return the browned chicken to the sauce, cover, and cook over low heat until the chicken is tender and the sauce has thickened slightly.
Sprinkle with chopped parsley and serve hot.
Important: Do not leave the garlic over high heat when adding it to the sauce; if it burns, the sauce will taste bitter. Note: Stir continuously while heating the milk and cream to keep them from scorching or curdling. Allergen: contains milk and dairy products.
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