Best 2 Chicken In Milk Recipes
Tantalize your taste buds with a culinary journey into the realm of chicken in milk, a symphony of flavors that will leave you craving for more. This versatile dish, steeped in tradition and beloved across cultures, offers a delightful interplay of tender chicken enveloped in a creamy, milky sauce. From the classic French dish poulet au lait to the comforting goodness of Indian chicken rezala, each recipe promises a unique adventure for your palate. So, embark on this delectable expedition and discover the diverse culinary expressions of chicken in milk.
**Recipes featured in the article:**
1. **Poulet au Lait (French Chicken in Milk):** This quintessential French dish showcases the simplicity of ingredients, allowing the natural flavors of chicken and milk to shine through. The chicken is gently simmered in milk, infusing it with a delicate creaminess, while aromatics like onions, garlic, and herbs add subtle layers of flavor.
2. **Chicken Rezala (Indian Chicken in Milk):** Embark on a culinary journey to India with this rich and flavorful chicken rezala. Marinated chicken is cooked in a creamy sauce made from yogurt, milk, and a melange of aromatic spices. The result is a dish that is both indulgent and comforting, with a depth of flavor that will tantalize your senses.
3. **Portuguese Chicken in Coconut Milk:** Experience the vibrant flavors of Portugal with this unique take on chicken in milk. Chicken is braised in a luscious sauce made from coconut milk, tomatoes, and a blend of spices. The coconut milk adds a subtle sweetness and creaminess, while the tomatoes provide a vibrant acidity, creating a harmonious balance of flavors.
4. **Thai Chicken in Coconut Milk Soup:** Dive into the aromatic world of Thai cuisine with this flavorful soup. Tender chicken is simmered in a fragrant broth made from coconut milk, lemongrass, galangal, and kaffir lime leaves. The resulting soup is a symphony of sweet, sour, and spicy flavors, guaranteed to transport your taste buds to the streets of Bangkok.
5. **Moroccan Chicken Tagine with Milk:** Embark on a culinary adventure to Morocco with this exotic chicken tagine. Chicken is braised in a flavorful sauce made from tomatoes, onions, spices, and milk. The milk adds a velvety richness to the sauce, while the spices and tomatoes create a vibrant tapestry of flavors. Served with fluffy couscous, this dish is a celebration of Moroccan hospitality.
JAMIE OLIVER'S CHICKEN IN MILK
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, "a slightly odd but really fantastic combination that must be tried." Years later he told me that that characterization made him laugh. "I was hardly upselling its virtues," he said. The dish's merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.
Provided by Sam Sifton
Categories main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
- Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
- To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes or bread.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 42 grams, Carbohydrate 17 grams, Fat 71 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 24 grams, Sodium 1442 milligrams, Sugar 9 grams, TransFat 1 gram
CHICKEN BAKED IN MILK AND BUTTER
Easy and so moist and tender. Serve with garlic mashed potatoes and gravy for a great comfort food dinner.
Provided by Marie
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first four ingredients and dredge chicken it it.
- Allow to dry for about 5 minutes.
- Unused flour mixture can be used to make gravy.
- Brown chicken in about 1/2" of hot oil.
- Place browned chicken in shallow baking pan.
- Do not stack or crowd.
- Mix melted butter with milk and drizzle over chicken.
- Bake uncovered at 350° for about 40 minutes or until done.
- If chicken looks dry during baking, pour a little additional milk on it.
Tips:
- For the most tender chicken, use bone-in, skin-on breasts or thighs.
- Use a large enough skillet so that the chicken is not crowded.
- Brown the chicken over medium-high heat until it is golden brown on all sides. This will help to seal in the juices and flavor.
- Reduce the heat to medium-low and add the milk. Bring the mixture to a simmer and then cover the skillet. Simmer for 15-20 minutes, or until the chicken is cooked through.
- Serve the chicken with mashed potatoes, rice, or your favorite vegetables.
Conclusion:
Chicken in milk is a simple and flavorful dish that is perfect for a weeknight meal. It is made with just a few ingredients and can be cooked in under 30 minutes. The chicken is tender and juicy, and the milk sauce is creamy and delicious. Serve it with your favorite sides for a complete meal.
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