- One 3 ½-pound chicken, cut into 8 pieces
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons grapeseed oil
- 2 tablespoons unsalted butter
- 10 cloves garlic
- 2 tablespoons Georgian Adzhika paste (highly preferred) or 1 jalapeño, coarsely chopped
- ½ cup chicken stock
- ¼ cup whole milk
- A small pinch of salt (ideally Svanetian garlic salt)
- Preheat the oven to 400 degrees. Season the chicken generously with salt and pepper.
- Heat the oil and butter in a large oven-safe skillet, preferably cast-iron, over medium heat. Once the butter is foamy, add the chicken, skin side down, with pieces not touching one another. (You will probably need to use two pans or work in batches.)
- Cook until browned, about 10 minutes on the first side, 5 minutes on the second side. The chicken will not be cooked through. Transfer to a plate.
- Combine the garlic, jalapeño or Adzhika, stock, milk and a small pinch of salt or Svanetian garlic salt in a food processor; puree to form a smooth, loose sauce.
- Nestle the chicken pieces into the skillet(s); it’s okay if the pieces overlap a bit. Pour the sauce over them.
- Roast for 10 to 15 minutes or until a thermometer inserted into the thickest part of the meat (away from the bone) registers 165 on an instant-read thermometer.
- Let the chicken rest for 5 minutes, then transfer to a platter, with the pan juices spooned over.
- Category: Recipes
- Calories: 731.61 kcal
- Sugar: 2.07 g
- Sodium: 1113.54 mg
- Fat: 54.2 g
- Saturated Fat: 16.34 g
- Trans Fat: 0.49 g
- Carbohydrates: 6.39 g
- Fiber: 0.72 g
- Protein: 52.38 g
- Cholesterol: 220.11 mg