In this classic recipe from Georgia's Racha region, chicken pieces are first fried in butter, then cooked until soft in a garlic-rich cream sauce. With its rich, filling consistency, it's a casserole that draws attention at guest tables.
Fry the chicken thigh pieces seasoned with salt and black pepper in butter until golden on both sides, then set aside.
Add the crushed garlic to the remaining butter in the same pan and sauté over low heat for a few seconds, then add the milk and cream and stir. Caution: if the garlic burns over high heat, the sauce will taste bitter.
Return the fried chicken to the sauce, cover, and cook over low heat until the chicken softens and the sauce thickens slightly.
Sprinkle with chopped parsley and serve hot.
Important: don't leave the garlic over high heat while adding it to the sauce, if it burns the sauce will take on a bitter taste. Note: if you don't stir constantly while boiling the milk and cream, they may stick to the bottom and risk curdling. Allergen: contains milk and dairy products.
If you thin the sauce with a bit of hot water or chicken stock while preparing it, you can adjust the consistency more easily. Serving plain white bread on the side makes it easier to mop up the sauce.
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