Shkmeruli

Ingredients (4-6Servings):

1 chicken 2 kg, 

200 ml of dark beer, 

1-tablespoon dark honey, 

1-tablespoon mustard, 

5-6 cloves of garlic, 

1-tablespoon Rosemary leaves or 1-teaspoon coriander, 

1-tablespoon olive oil Extra Virgin,

Salt, 

Freshly ground black pepper. 

Directions:1. Prepare 0.5 Liter glass bottle with wide neck (if you do not have one, use an ordinary beer bottle). Wash the bottle thoroughly and completely remove labels and glue. 2. Pour a bottle with beer. Drop Garlic and Rosemary inside. 3. Stir together mustard, honey, olive oil, salt and pepper. Brush chicken with this mixture inside and outside. Make small cuts like pockets on skin and put wings in those pockets. 4. Sit the chicken on the bottle. Take the deep pan, pour some water in it and put bottle with chicken, so that chicken juices will drain in water during cooking and won’t get burned. 5. Turn oven to 180 degrees, after it gets hot turn up the heat to 200 degrees and cook for 20-25 minutes. Then turn the heat down to 160 degrees and cook another 40 minutes. 6. Take the chicken from the oven, carefully remove the bottle and cut in pieces.

Dear Customers, this recipe is available in Georgian..

Ingredients (6-8Servings): 

1 chicken 1.5 - 1.8 kg, 

400 gr. Mushrooms, 

6 medium tomatoes, 

1 large onion, 

100 gr. Olives, 

1-2 cloves of garlic, 

150 ml of dry white wine, 

Olive oil Extra Virgin,  

A bunch of Rosemary leaves, 

1 tablespoon of dry thymes, 

½ teaspoon of fennel / fennel seeds, 

Salt, 

Freshly ground black pepper. 

Directions:1. Cut the chicken into pieces. 2. Put tomatoes in boiling water for 1 minute, then Rinse with cold water. Remove the skin and seeds and cut in cubes. 3. Clean onions and slice in half-circles. Clean garlic and mince finely. Wash the mushrooms, dry with kitchen napkin and slice. 4. Heat oil in a deep pan, cook the chicken pieces over medium heat until they get brown. Take them out of the pan and put aside for a while. 5. Cook onion, garlic and fennel seeds in the same pan over medium heat. When onions get light brown add tomatoes. Set heat to minimum fire and cook for 5-7 minutes. Season with salt and pepper6. Pour the wine and 100 ml of water in pan, put chicken pieces. Cover the cap and cook over medium heat for 15 minutes. 7. Add Olives and Rosemary, set heat to minimum and cook covered for 10-15 minutes 8. Add mushrooms, stir well and cook for another 3-5 minutes. Remove the pan from the fire and season with thyme.