Ingredients
| 1 whole small chicken spatchcocked, or bone-in thigh pieces | |
| 10 cloves garlic, peeled | |
| 2-3 teaspoons svaneti salt | |
| 1 tablespoon sunflower oil | |
| 50g butter | |
| 2 tablespoons freshly chopped herbs such as tarragon | |
| dill or coriander |
This is one for the garlic lovers. I sampled more than a few versions of this chicken dish, some with cream, milk or sour cream, but my favourite was at a boutique winery near Gori in the Ateni wine region and where ex-Deputy of Defence Andro Barnovi produces organic wines under the label Wine Artisans. It was made with small chickens (more poussin-sized), butter and plenty of garlic added near the end. A very rich and indulgent dish, it was perfect alongside the winery’s tannic amber wines.
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Instructions
| 1. | Pat the chicken dry then marinate with 1 clove of crushed garlic and the svaneti salt, for a few hours minimum but ideally overnight. |
| 2. | Heat a heavy, cast-iron pan over medium-low heat and add the oil. |
| 3. | Add the chicken skin-side down, cover with baking paper and either put a plate on top weighted with a couple of cans or use another heavy pan. |
| 4. | Lower the heat and cook for 20 minutes. |
| 5. | Remove the top plate or pan and the baking paper, flip the chicken over and cook for a further 20 minutes until the chicken is cooked through. |
| 6. | Alternatively you could finish the chicken in the oven. |
| 7. | Remove the chicken from the pan and rest for at least 10 minutes, before chopping into smaller pieces. |
| 8. | Finely chop or mince the remaining garlic and add to the pan with the butter and cook for a minute. |
| 9. | Add a dash of water or wine and stir to deglaze the pan, then add the herbs (if using). |
| 10. | Spoon the buttery garlicky juices over the chicken and sprinkle with extra salt. |
| 11. | Serve with plenty of bread to mop up the juices. |
| 12. | This is excellent served with tkemali or blackberry sauce on the side. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe