Chicken Georgia Recipes

SHKMERULI - CHICKEN COOKED IN MILK AND GARLIC

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.

CHICKEN GEORGIA

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

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.

PAULA DEEN'S CHICKEN GEORGIA

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.

GOOD OLE' DOWN HOME IN GEORGIA SOUTHERN FRIED CHICKEN

Steps:

• Place cut up chicken in a large bowl. Season with garlic powder, salt, and black pepper. Toss to coat. Add buttermilk, again tossing to coat. Set aside (you can cover and refrigerate overnight).
• Place lard and bacon grease into a large deep cast-iron skillet or dutch oven (you only need about an inch of melted oil). Set on stovetop over medium-high heat and get oil temperature to 350°F.
• Place flour into a plastic grocery bag. Shake excess buttermilk from a piece of chicken and place into bag of flour. Coat chicken with flour. (A simple method is to hold sides of bag and steadily and gently roll back and forth like cleaning a bowling ball.).
• Dip an edge of the floured piece into the lard; if it sizzles, it's ready. Begin to flour remaining pieces and carefully place them into the pan/dutch oven.
• Repeat until the pan is full or all pieces are used. (A whole chicken generally requires two batches and you may need to add just a small amount more of lard for second batch). Cover pot with lid and simmer for 5-7 minutes.
• Turn chicken over, cover and simmer again for 5-7 minutes. Remove lid and continue cooking until cooked through, or internal temperature of chicken reaches 175°F.
• Transfer cooked pieces to a plate lined with paper towels or a baking rack with a towel underneath to catch the drippings. If desired, immediately give a light sprinkling of salt.