Braised Chicken in Milk

Braised Chicken in Milk

AuthorJulie

1 whole chicken
salt and freshly ground black pepper
canola oil or butter, for cooking
zest of a lemon or two
1 head garlic, divided into cloves (no need to peel their skins)
2 cups milk
1 cinnamon stick (optional)

1

Preheat the oven to 375 F. Pat the chicken dry, season it with salt and pepper, and heat a heavy, ovenproof pot on the stovetop over medium-high heat. Add a drizzle of oil and brown the chicken all over, turning it with tongs.

2

Add the remaining ingredients to the pot, cover and bake for 1 1/2 hours, removing the lid for the last half an hour if you like to brown the top a little more.

3

To serve, pull the meat off the bones and drizzle with sauce; add a few cloves of garlic.

Ingredients

 1 whole chicken
 salt and freshly ground black pepper
 canola oil or butter, for cooking
 zest of a lemon or two
 1 head garlic, divided into cloves (no need to peel their skins)
 2 cups milk
 1 cinnamon stick (optional)

Directions

1

Preheat the oven to 375 F. Pat the chicken dry, season it with salt and pepper, and heat a heavy, ovenproof pot on the stovetop over medium-high heat. Add a drizzle of oil and brown the chicken all over, turning it with tongs.

2

Add the remaining ingredients to the pot, cover and bake for 1 1/2 hours, removing the lid for the last half an hour if you like to brown the top a little more.

3

To serve, pull the meat off the bones and drizzle with sauce; add a few cloves of garlic.

Braised Chicken in Milk
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