{"id":11469,"date":"2026-09-24T19:39:56","date_gmt":"2026-09-24T19:39:56","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11469"},"modified":"2026-09-24T19:53:56","modified_gmt":"2026-09-24T19:53:56","slug":"shkmeruli-a-georgian-garlic-bomb","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/shkmeruli-a-georgian-garlic-bomb\/","title":{"rendered":"Shkmeruli, a Georgian Garlic Bomb"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Shkmeruli, a Georgian Garlic Bomb<\/span><\/h2>\n
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When our friend applied for a chef gig at the cooking department of a northern California community college, a board of evaluators gave him a pair of chicken breasts, a frugal selection of ingredients and said, \u201cCreate something.\u201d He assessed his workspace and smiled. He saw white wine, chicken stock, butter, shallots and plenty of garlic. He dusted the breasts in flour and hocus-pocus, finished off the dish with a five-fingered pinch of chopped parsley and got the job.<\/span>
<\/div>Garlic chicken works. Its humble transcendence has conquered the world over \u2013 and the more garlic, the merrier. In provincial France they roast a chicken with no less than 40 cloves of garlic for poulet aux 40 gousses d\u2019ail<\/em>, while Oaxacans make pollooaxaque\u00f1o con or\u00e9gano y ajo<\/em> with 30 cloves. Georgia\u2019s breath-defying garlic chicken dish is called shkmeruli<\/em>, named after the tiny Rachan village Shkmeri, where it is said to hail from.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> to 8 people (estimate)<\/span><\/span><\/div>\n\n
Author: <\/span>Paul Rimple – Culinary Backstreets<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>