Shkmeruli — Garlic-Milk Chicken Thighs

Ingredients

• 2 lb Chicken Thighs
• 10 cloves garlic — yes, ten — minced
• 1½ cups milk
• ½ cup cream
• 3 tbsp butter
• 1 tsp salt + black pepper
• Crusty bread, large quantity, to serve

Method

1. Season the Chicken Thighs and sear it hard in the butter in an ovenproof skillet, skin-side down first, until deeply golden both sides, 10–12 minutes.
2. Transfer the skillet to a 400°F (205°C) oven for 15 minutes to finish (165°F for chicken).
3. Meanwhile, warm the milk and cream gently in a pot. This is the lake your chicken will swim in.
4. Pull the skillet, set the Chicken Thighs aside briefly, and fry ALL the garlic in the pan drippings over medium heat for 90 seconds — golden, never brown; burnt garlic would sink the dish.
5. Pour in the warm milk mixture, scrape up every browned bit, simmer 3 minutes, and return the Chicken Thighs to its garlicky bath. Serve in the skillet, bread standing by — the sauce is the entrée; the chicken is the excuse.