Shkmeruli

Ingredients

• 500 g Chicken Thigh
• 2.25 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 1 tbsp Sunflower Oil
• 8 pcs Garlic
• 20 g Butter
• 0.5 tsp Blue Fenugreek
• 250 ml Milk
• 100 ml Chicken Stock
• 10 g Cilantro

Method

1. Pat {chicken_thigh} dry with paper towels so it browns deeply, then season all over with {kosher_salt} and {black_pepper}.
2. Heat {sunflower_oil} in a large skillet over medium-high heat until shimmering. Add {chicken_thigh} skin-side down without crowding and sear, turning once, for deep golden color and crisp edges. Cook until an instant-read thermometer in the thickest part reads just below done.
3. Lower to medium heat and add {butter}. Stir in {garlic} and {blue_fenugreek}, blooming briefly until fragrant but not colored. Pour in {milk} and {chicken_stock}, scrape up the fond, add a pinch more {kosher_salt}, and simmer until the sauce smells sweet and garlicky.
4. Return {chicken_thigh} to the skillet, skin-side up, and spoon the sauce around it. Simmer gently over low heat until the center reaches a safe temperature, the sauce lightly thickens, and the chicken turns tender and juicy. Taste and adjust with {kosher_salt} and {black_pepper}.
5. Rest {chicken_thigh} in the sauce briefly off the heat, then spoon over plenty of sauce and finish with {cilantro} for freshness and contrast.