Milk-braised Chicken with Herbs

This recipe features chicken thighs slowly simmered in whole milk that gradually transforms during cooking. As the chicken cooks, the milk creates a rich, slightly curdled sauce that's infused with herbs and lemon. It's a fascinating cooking technique where the milk breaks down, creating a uniquely textured sauce with incredible depth of flavor.

Yield: 6 servings

Ingredients
For the Chicken:

8 bone-in, skin-on chicken thighs (about 3 lbs)
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp dried sage
3 tbsp olive oil
3 tbsp unsalted butter

For the Braising Liquid:

1 medium yellow onion, finely diced
4 cloves garlic, minced
2 tbsp fresh sage leaves, chopped
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme leaves
2 bay leaves
Zest of 1 lemon, peeled in strips with a vegetable peeler
2 tbsp all-purpose flour
3 cups The Farmer’s Cow whole milk
½ cup dry white wine (optional, can replace with chicken broth)
½ tsp freshly grated nutmeg
Salt and freshly ground black pepper to taste

Instructions

Prepare the chicken: Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and dried sage.
Brown the chicken: Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. When hot, add chicken thighs skin-side down, working in batches if needed to avoid overcrowding. Sear until the skin is deeply golden and crisp, about 5-7 minutes. Flip and cook the other side for 3 minutes. Transfer browned chicken to a plate.
Prepare the aromatics: Reduce heat to medium. Add diced onion to the pot with the remaining fat and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add the fresh herbs, bay leaves, and lemon zest strips.
Create a roux: Sprinkle the flour over the aromatics and stir continuously for 1-2 minutes to cook out the raw flour taste.
Add liquids: Slowly pour in the milk while whisking constantly to prevent lumps. Add the wine or chicken broth and bring the mixture to a gentle simmer. Add the grated nutmeg and season with salt and pepper to taste.
Return the chicken: Place the browned chicken thighs back into the pot, skin-side up, ensuring the skin stays above the liquid to maintain crispness. The liquid should come about halfway up the sides of the chicken.
Braise: Reduce heat to low, partially cover the pot, and simmer gently for 35-40 minutes, until the chicken is completely tender and cooked through (internal temperature of 165°F). Check occasionally and adjust heat if needed - the liquid should maintain a gentle simmer but not boil vigorously.
Reduce the sauce: When the chicken is done, carefully remove it and place it on a serving platter. Increase the heat to medium and simmer the sauce uncovered for about 5-10 minutes, stirring occasionally, until it has reduced and thickened slightly. During this process, the milk will separate somewhat, creating a rustic, curdled sauce – this is traditional and expected!
Serve: Return the chicken to the sauce or spoon the sauce over the chicken on a serving platter. Garnish with additional fresh herbs, lemon zest, and a sprinkle of flaky sea salt.

Serving Suggestions:

Serve with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce
Pair with a simple green salad dressed with lemon vinaigrette
Steamed or roasted seasonal vegetables make an excellent side dish

Chef's Notes:

The milk sauce will naturally separate and curdle during cooking - this is traditional and creates the signature texture of this Italian-inspired dish
For a richer flavor, you can substitute half of the milk with heavy cream
This dish actually tastes even better the next day, so consider making it ahead of time
Leftovers will keep in the refrigerator for up to 3 days and can be gently reheated on the stovetop

Date Posted: May 19, 2025