Shkmeruli

Method

Heat butter in a large heavy-bottomed pan over medium-high heat and brown the chicken thighs on both sides, approximately 6-8 minutes total, then remove and set aside. In the same pan, add the minced garlic and fry gently for 1-2 minutes until fragrant, being careful not to burn it. Pour in the white wine to deglaze the pan, scraping up any browned bits, then add the chicken stock and return the chicken to the pan along with the chopped fresh coriander, salt, black pepper, and chilli flakes. Reduce heat to medium-low, cover, and simmer gently for 25-30 minutes until the chicken is tender and cooked through, stirring occasionally. The sauce should reduce to a rich, garlicky consistency that coats the chicken. Serve hot with fried potatoes or Georgian bread, spooning the buttery garlic sauce generously over the top.