Chicken in Milk
Chicken in Milk is a main course that serves 5. For $1.96 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 628 calories, 41g of protein, and 47g of fat. 640 people were impressed by this recipe. It is brought to you by Fountain Venue Kitchen. A mixture of thyme sprigs, garlic cloves, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, primal, and ketogenic diet. With a spoonacular score of 76%, this dish is solid. Similar recipes include Golden Milk: Creamy Turmeric and Ginger Tea with Coconut Milk, Chocolate Hazelnut Milk and Honey Cinnamon Cashew Milk | Beyond Almonds, and {Milk Bar Mondays} Sweet Corn Cereal Milk Ice Cream Pie.
Servings: 5
Ingredients:
1/2 cinnamon stick or 1/4 teaspoon ground cinnamon
10 garlic cloves, skinless but left whole (may use more if you are a garlic fan)
1/2 teaspoon each kosher salt and freshly ground black pepper
1/4 cup lemon juice and the zest of 1 lemon
2 cups 2% milk
2 tablespoons olive oil (enough to lightly coat the pan)
3 pounds bone-in, skin-on chicken thighs and/or legs (I use 1 1/2 pounds of each)
A few fresh thyme sprigs (may substitute sage)
Equipment:
oven
dutch oven
frying pan
pot
Cooking instruction summary:
Preheat the oven to 375 degrees F. Heat the olive oil over medium heat in a Dutch oven or another heavy pot or casserole with a tight-fitting lid. Place the chicken, skin-side down, in the pot and allow it to cook without moving until the skin is nicely browned, about 10 minutes. (This step will render much of the fat, brown the skin, and is best done in two batches so as not to crowd the pan. I don’t bother to brown the side with little to no skin. See notes for a timesaving option.) Remove the browned chicken to a plate. Discard the excess oil, leaving the crusty bits on the bottom. This will add good flavor later.Put the chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 hour and 30 minutes. (I don’t baste or even peek, although I have taken the chicken out after 1 hour and 20 minutes and it was fine. I have also cooked early and reheated.) The lemon juice will sort of curdle the milk, making a thick sauce, which is creamy and absolutely delicious.Serve with crusty bread or over rice, noodles, or potatoes, as desired, to soak up the delicious sauce. A side of peas or green vegetable of choice completes the meal.
Step by step:
1. Preheat the oven to 375 degrees F.
2. Heat the olive oil over medium heat in a Dutch oven or another heavy pot or casserole with a tight-fitting lid.
3. Place the chicken, skin-side down, in the pot and allow it to cook without moving until the skin is nicely browned, about 10 minutes. (This step will render much of the fat, brown the skin, and is best done in two batches so as not to crowd the pan. I don’t bother to brown the side with little to no skin. See notes for a timesaving option.)
4. Remove the browned chicken to a plate. Discard the excess oil, leaving the crusty bits on the bottom. This will add good flavor later.
5. Put the chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 hour and 30 minutes. (I don’t baste or even peek, although I have taken the chicken out after 1 hour and 20 minutes and it was fine. I have also cooked early and reheated.) The lemon juice will sort of curdle the milk, making a thick sauce, which is creamy and absolutely delicious.
6. Serve with crusty bread or over rice, noodles, or potatoes, as desired, to soak up the delicious sauce. A side of peas or green vegetable of choice completes the meal.
Nutrition Information:
covered percent of daily need
Related Videos:
Chicken Korma In Coconut Milk | White Chicken Kurma Recipe | Chicken Curry In Coconut Milk | Smita
