SHKMERULI - CHICKEN COOKED IN MILK AND GARLIC
Shkmeruli -Georgian Creamy Chicken Baked in Milk and Garlic. A classic dish from the country of Georgia that is comfort food at its finest! Great served over cheesy mashed potatoes.
Provided by Jen
Categories Mains
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees f (205 c).
- Wash and dry the chicken pieces, then coat them with oil and season lightly with salt and pepper.
- Add oil to a skillet over medium heat.
- Brown the chicken on both sides (10 minutes on the first, about 5 on the second)
- Place the chicken in a baking dish and roast uncovered for 20 - 30 minutes until cooked through (internal temperature of 165 degrees).
- Remove from the oven and allow the chicken to rest.
- Mince the garlic and then flatten with the side of your knife to form a paste (or use a mortar and pestle).
- Add the butter to a small sauce pan (you can substitute 1 tablespoon of pan drippings for some of the butter to add more rich chicken flavor to the sauce)
- Add the garlic and lightly sauté.
- Add the milk and bring it to a boil for 2 minutes, stirring constantly.
- Place the chicken in a small baking dish (Georgian's use a shallow clay baking dish, called a ketsi)
- Pour the milk and garlic sauce over the chicken, and bake for 5 minutes.
Nutrition Facts : Calories 460 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 28 grams fat, Fiber 0 grams fiber, Protein 43 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 230 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
PAULA DEEN'S CHICKEN GEORGIA
This is another Paula Deen recipe. We saw her cook it last night on T.V. and had to try it. Of course, like all her recipe's it was good and it will be a regular at our house.
Provided by KTLynn
Categories Chicken Breast
Time 25m
Yield 4 chicken breast, 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes.
- Add chicken and cook 10 minutes on each side or until tender.
- Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.
Nutrition Facts : Calories 324, Fat 19.4, SaturatedFat 11.4, Cholesterol 121.3, Sodium 483, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 34.3
CHICKEN GEORGIA
A simple chicken dish with fresh mushrooms and melted cheese.
Provided by Paula Deen
Categories cheesy Country Cooking southern vegetables
Time 5m
Yield 4-6
Number Of Ingredients 7
Steps:
- Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Remove vegetables with slotted spoon. Add chicken to pan and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Let stand 5 minutes before serving or just until the cheese has melted.
CHICKEN GEORGIA
This is a delicious main dish that's really quick to fix. It's good with veggies or a salad and French Bread.
Provided by Donna Brown
Categories Chicken
Number Of Ingredients 7
Steps:
- 1. Season chicken with seasoning salt and let set about 15 minutes. Meanwhile, melt butter in frying pan. Saute mushrooms and onions/shallots; add salt and pepper. Cook about 10 minutes. Remove onions/mushrooms from pan and set aside. Add chicken to pan and cook about 10 minutes on each side (it won't take as long for chicken tenders). When chicken is done, cover chicken with onions/mushrooms. Top with cheese and let it melt on top of chicken mixture. If you have some of the liquid left in pan, spoon over chicken or dip some toasted French bread in it.
CHICKEN GEORGIA
By Paul Deen. This is good and simple. Serve it over rice, potatoes, or grits. I like to use seasoned salt and add some garlic powder to the chicken. It's also good with a splash of worchestershire sauce added to the mushrooms.
Provided by Punky Julster
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter over medium heat.
- Add mushrooms and shallots and sprinkle with salt and pepper.
- Cook 10 minutes.
- Add chicken and cook 10 minutes on each side, or until no longer pink in the middle.
- Transfer chicken to a platter and sprinkle with cheese.
- Top with mushroom mixture.
- Cover and let stand for 5 minutes or until cheese melts.
Nutrition Facts : Calories 329.3, Fat 21, SaturatedFat 11.7, Cholesterol 128.5, Sodium 563.2, Carbohydrate 2.1, Fiber 0.2, Sugar 0.7, Protein 32.1
GEORGIA'S CITY CHICKEN
There is no chicken in city chicken! It is a skewered meat dish that is simmered in chicken broth and eaten by hand, like chicken drumsticks. I got the beginnings of this recipe from my former mother in law. I tweaked it quite a bit so it's pretty different from her original. The original called for veal, pork, and beef. I don't eat veal, and it works fine without it. It can be a pain in the patoot to make, so when I do it, I make plenty (40 or more skewers). This recipe is scaled down to make 20 skewers, but you can upscale or down scale it easily. They freeze well. You'll need about 2 beef and 2 pork cubes for each skewer. In general, I use a large electric skillet for both the searing and the simmering, although I have used a standard fry pan to sear and packed the skewers vertically into a large crock pot for the simmer. Some places actually have meat already cut for City Chicken; if so, get that; it will cut your prep time terrifically!! . If not, a Boston Butt Roast for the pork will cut fine as will a good Beef Roast. I use the 6" City Chicken Skewers when I can get them as they aren't as long and skinny as the longer bamboo ones. However, if the skinny long ones are all you can get, just cut them in half and be careful not to stab yourself as skewer the meat. You can also use chicken boullion cubes in water to substitute for the chicken stock. Sorry this is not more precise as to amounts, but it's a very flexible recipe, meant to be tweaked to your family tastes!
Provided by Peachy326
Categories Pork
Time 5h30m
Yield 40 skewers, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, poultry seasonings, and onion powder in a heavy duty ziplock bag and set aside.
- On 6" wooden skewers, alternate 2 cubes each of pork and beef.
- Coat the skewered meat in the ziplock (a few at a time) .
- Sear the floured skewers on all four sides, but don't worry about cooking them through.
- As they are browned, place them aside until all of them are browned.
- Take all of the now browned skewers, put them back into the pan. You can layer them ontop of each other.
- Cover them with chicken broth, add the garlic, turn down the heat and allow them to simmer for several hours.
- Cook the egg noodles as directed on package. Drain and place them on a platter.
- When the City Chicken are "falling off the bone" tender, remove them from the pan and place them atop the noodles on the platter.
- Use the broth in the pan, along with the left over dredging flour mixture to make "Chicken" gravy.
- Pour the gravy over the City Chicken & egg noodles.
- Enjoy! Yummy!
Nutrition Facts : Calories 426.4, Fat 10.3, SaturatedFat 3.5, Cholesterol 172.2, Sodium 303.1, Carbohydrate 26.4, Fiber 1.2, Sugar 0.6, Protein 55
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