Recipes by Alice Feiring Our Georgian recipes have been shared with us by Alice Feiring, who describes her book “My journey through the country of Georgia, full of people I adore, the wines, the characters, the drama, the silk worms, the homeopathic remedies, the food, the adventures and a special guest appearance by Stalin’s last remaining winemaker. It’s true”
Alice is an American journalist and author who visited Georgia in 2011 and wrote the book ‘For the Love of Wine’. Written during her trip, she writes about not only Georgian wine but also her experiences with Georgian natural and vqvevri winemakers, along with sharing recipes of the Georgian food that she found along the way. www.alicefeiring.com
Chicken “Gia” Chkmeruli
- 1 bulb garlic (that’s right, a whole bulb)
- 1 chicken (about 2.2 lbs)
- 1 cup butterflied adjika (a Georgian-Abkhaz hot and spicy flavored dip)
- salt and pepper to taste
- 1 glass white wine—Rkatsiteli or Chinuri, with or without skin
- 1⁄2 stick butter
- 1 cup milk
- cilantro or green onion to garnish
- Mince the garlic and divide in two. Rub the chicken with half the garlic, adjika, salt, and pepper.
- In a cold baking dish, pour in the wine and place the chicken in, skin side up. You’re essentially baking the chicken in the wine.
- Bake at 475° for 25–30 minutes or until cooked.
This is the classic Rachan chicken dish, rich and buttery. It comes from the village of Chkmeri. I’ve seen all sorts of versions, from the pale and anemic to the golden and fat. Here it is, tweaked by Pheasant’s Tears wine bar chef Gia. Traditionally the chicken is fried and then doused in a rich sour cream sauce. Here Gia bakes the chicken in wine, and then it is finished in butter sauce.
[Recipes, reproduced with permission from Alice Feiring – all images taken by FoodeMag dxb team]