This hen is originally from Racha. Racha (in Georgian, this word sounds a little different, but the Russian language has no consonants that could definitely pass on some Georgian sounds) is too Western, and also istoriko-the ethnographic sky district of Georgia. Racha high mountainous region, there are of indescribable beauty, the people are very relaxed, even slow and thoughtful, therefore, about the rachyntsi tell funny stories where they understand what is happening after a long time, sometimes even years. This, of course, a joke, but not without reason. I think many of you even heard of the word "hvanchkara", this is a fantastic wine also hails from the Racha, the grapes from which it is obtained grows in a single village of Khvanchkara, at the height of 560 meters above sea level. Even in Georgia, it is famous for rachynska ham, curried in a special way and lobio. As tasty as cooked lobio in Racha, don't cook anywhere else! And of course, lobiani - bread with beans, popular throughout the country not less than khachapuri. And now for today's chicken. Fact is very unusual, but a fact. Peasant dish has its precise place of origin and even the famous surname of the person who made it for the first time. Shkmeruli comes from the name of Racha's village Shkmeri located at an altitude of 1720 m above sea level, it is easy to get cloud's hand, and made it a Gloveli, but it's just very easy, almost everyone who lives there, bear this surname. Say (for what it's worth) that the dish that was the result of peasant thrift. Somehow most of the peasant arose, so to speak, the problem with dead poultry. It was a pity to give the dogs a whole chicken, so he decided to try to save her, and used what was at hand. But now it is very popular and very tasty dish! And another digression, but on topic. To prepare shkmeruli is traditional in Western Georgia clay pan clay pan, which is heated on charcoal for a long time and holds heat well. I understand that the pan is not something that can not have, but I hear about it, perhaps for the first time, I used it to maintain authenticity, but how easily do without it, it will become clear from the recipe

Chicken salt, coat with vegetable oil and roast in the oven, on the stove, that are comfortable for you

While garitas chicken, peel and crush (or rastolchem in a mortar) garlic and measure out the milk and water

The finished chicken will cut the fat, resulting in Jake, leak in a bowl

Put the chicken pieces in a pan with high sides or in a pan with low, but better in a beautiful ceramic form, which can be put on the fire

And prepare sauce. Combine water and milk, bring to the boil, a little salt, not too much, because the chicken is salty, pour it in a little fat left over from roasting, put garlic, stir and switch off

Pour the hot sauce over the chicken. As a clay pan, on which lay the chicken should be hot and the sauce is also freshly baked, the original dish is ready, but in the absence of this adjustment, we will do the very simple - put the pan with the chicken and sauce on low flame for 1-2 minutes.