Chicken chkmereuli

Cut the chicken (1–1.2 kg) along the breast. Open it like a book. Lightly pound it to make the body flat.

Dissolve salt (60 g) in water (1 l). Pour the brine over the chicken. Leave it for 1 hour.

Remove from the brine. Rinse and dry. Rub with black pepper (1 tbsp) and paprika (1 tsp).

Melt butter (50 g) in a wide skillet. Place the chicken skin-side down. Press it down with a weight. Fry for 10–12 minutes until golden brown.

Flip it over. Fry for another 8–10 minutes. Do not cook it all the way through.

Remove the chicken. Drain and strain the oil. Return 2–3 tbsp of fragrant oil to the skillet. Add crushed garlic (5–6 cloves). Heat for 2–3 minutes over low heat.

Pour in cream (22–30%) (500 ml). Bring to a gentle simmer.

Cut the chicken into serving pieces. Return to the skillet. Simmer covered for 10–12 minutes until fully cooked.

Adjust the salt. Sprinkle with cilantro or basil (a few sprigs). Serve hot.