Shkmeruli

Pat the chicken dry, cut along the breast without separating the halves, and flatten it out skin-side up. Rub with salt and black pepper on both sides.

In a large heavy skillet, heat the oil and 25 g of butter. Place the chicken skin-side down, cover with parchment paper and press with a heavy lid or weight. Fry over medium-high heat for 12–15 minutes, until the skin is nicely browned.

Flip the chicken, press down again, and fry for another 12–15 minutes. If the meat isn't done yet, lower the heat and continue cooking until the thickest part reaches 74°C.

Transfer the chicken to a board, cut into 4–6 portions, and return the skillet with the remaining fat to low heat.

Crush or very finely chop the garlic. Add it to the skillet along with the remaining butter and cook for 1–2 minutes, stirring constantly, until the garlic is fragrant but not browned.

Pour in the milk, season with salt to taste, and bring to a gentle simmer. Cook for about 2 minutes, stirring, so the sauce takes on the garlic flavor.

Arrange the chicken pieces in an ovenproof dish or a clay ketsi, pour over the milk-and-garlic sauce, and place in an oven preheated to 220°C for 3–5 minutes. Serve shkmeruli hot.