Milk Braised Chicken
Serves 460 mins prep120 mins cook
Milk Braised Chicken ❤️ This is truly one of the best chicken dishes I have ever eaten. I know it sounds weird, but trust me! Braising and marinating in milk is one of my favorite things to do. I personally like serving it partially crispy rice for some added texture. This is perfect for a cozy date night or or even for meal prep!
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What you need
Instructions
0 Sprinkle salt over the chicken’s skin and refrigerate for 1 hour. Pat dry and take your blow dryer on cool and dry for about 1 minute. 1 Preheat your pan on high for 2 minutes. Add in clarified butter or olive oil. Arrange the chicken skin side down. Lower heat to medium high. Sprinkle the allspice on the other side of the chicken. 2 Brown until deeply golden, about 4-5 minutes and flip. Then, brown another 2 minutes 3 Remove from pan. Then, add in pancetta and sautee 4-5 minutes 4 Add in onion, shallot, garlic, Fresno, rosemary, coriander, lemon zest, soy sauce and milk. Then, Arrange the chicken, and make sure the skin is completely uncovered. 5 Bake covered at 350F for 1 hour and uncovered for 20-25 minutes 6 Add the clarified butter in an 8 inch sauté pan and arrange the rice. Press it in well. Then, let it brown for about 7-10 min on medium heat. Make sure it isn’t burning and flip over. Add olive oil. Let it brown another 7-10 min. Then, add Parmesan, salt and black pepper. 7 Lastly, serve the sauce on the bottom, then the rice, chicken, parsley and herbs.View original recipe