Shkmeruli

Instructions

1. Season the chicken pieces with salt, pepper and paprika.
2. Brown the pieces in the oil over medium heat for 8 minutes per side, until evenly golden.
3. Cover and finish cooking for 15 minutes over low heat, until the meat is no longer pink at the bone.
4. Meanwhile, crush the garlic with a pinch of salt and mix it into the crème fraîche and milk.
5. Remove the chicken, add the butter to the pan, then pour in the garlic cream mixture and heat for 3 minutes without letting it boil.
6. Return the chicken to the sauce, simmer for 5 minutes and sprinkle with chopped coriander before serving.