Nourish PA: Milk-Braised Chicken
For extra-juicy chicken, try braising it in milk! The lactic acid and calcium in milk break down proteins in the meat for a tender texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.paeats.org.
Cooking tools:
- Skillet
- Stove
- Paper towel
- Plate
- Instant-read thermometer
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 4 skin-on chicken legs
- 2 teaspoons salt, plus more, to taste
- 1 teaspoon pepper, plus more, to taste
- 1 tablespoon all-purpose flour
- 3 cups milk
- 3 cloves garlic, smashed
- 4 sprigs fresh thyme or 1 teaspoon dried thyme (optional)
- 1 lemon, cut into slices
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