Milk Braised Chicken
Serves 4
15 mins prep
105 mins cook
60 mins Inactive Prep
180 mins total
Bone-in chicken thighs braised in milk, herbs, and lemon zest until tender and golden. Served over a crispy, pan-fried basmati rice cake for contrasting textures. The milk reduces to form caramelized curds, creating a rich, savory sauce.
Chicken
Crispy Rice
Prep the Chicken: Sprinkle 1 tsp salt per lb generously over chicken skin; refrigerate for 1 hour. Remove from refrigerator and pat dry. Dry skin using a hair dryer on the cool setting for 1 minute.
chicken thighs
tsp course kosher salt
Preheat Oven: Preheat oven to 350°F.
Sear the Chicken: Heat a large oven-safe skillet or braiser over high heat for 2 minutes. Add clarified butter or olive oil. Place chicken skin-side down. Reduce heat to medium-high. Sprinkle flesh side with allspice. Sear until deeply golden brown (4-5 minutes). Flip and sear for 2 minutes. Remove chicken from pan and set aside.
tbsp clarified butter
tsp allspice
Build the Braise: Add pancetta to the rendered fat in the skillet; sauté 4-5 minutes. Add onion, shallot, garlic, Fresno chile, rosemary, coriander, lemon zest, soy sauce, milk, and bay leaves. Stir to combine.
oz pancetta
large onion
large shallot
garlic cloves
Fresno chile
sprig rosemary
tsp coriander powder
lemon
tbsp soy sauce
cup whole milk
bay leaves
Bake the Chicken: Return chicken to the pan, skin-side up, ensuring skin remains above the liquid line. Cover and bake for 1 hour. Remove lid and bake for an additional 20-25 minutes. You want an internal temperature of 175°F–185°F
Make the Crispy Rice: While chicken finishes, cook your rice according to instructions. Heat 2 tablespoons clarified butter in an 8-inch sauté pan over medium heat. Add cooked rice and press firmly into an even layer. Cook undisturbed until bottom is browned (7-10 minutes). Flip the rice. Add 1 tablespoon olive oil. Cook until second side is browned (7-10 minutes). Season with parmesan, salt, and black pepper.
tbsp clarified butter
cup basmati rice
tbsp olive oil
tbsp Parmesan cheese
Salt and black pepper
Serve: Spoon sauce onto plates. Top with crispy rice and chicken. Garnish with chopped parsley.
Fresh parsley
