Milk Braised Chicken
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.
Equipment
- Large oven-safe skillet, or braiser with lid
- 8-inch sauté pan, (for rice)
- Hair dryer, (cool setting)
- tongs
- spatula
Ingredients
Chicken
- 8 chicken thighs, bone-in and skin-on
- 1 tsp course kosher salt, per lb
- 2 tbsp clarified butter, or olive oil
- 2 tsp allspice
- 3 oz pancetta, diced
- 1 large onion, chopped
- 1 large shallot, chopped
- 4 garlic cloves, thinly sliced
- 1 Fresno chile, sliced
- 1 sprig rosemary
- 1 tsp coriander powder
- 1 lemon, zest only
- 3 tbsp soy sauce
- 2 ½ cups whole milk
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Crispy Rice
- 2 tbsp clarified butter
- 2 ½ cups basmati rice, cooked
- 1 tbsp olive oil
- 3 tbsp Parmesan cheese, grated
- Salt and black pepper, to taste
Instructions
- 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.8 chicken thighs, 1 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.2 tbsp clarified butter, 2 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.3 oz pancetta, 1 large onion, 1 large shallot, 4 garlic cloves, 1 Fresno chile, 1 sprig rosemary, 1 tsp coriander powder, 1 lemon, 3 tbsp soy sauce, 2 ½ cups whole milk, 2 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.2 tbsp clarified butter, 2 ½ cups basmati rice, 1 tbsp olive oil, 3 tbsp Parmesan cheese, Salt and black pepper
- Serve: Spoon sauce onto plates. Top with crispy rice and chicken. Garnish with chopped parsley.Fresh parsley
Notes
Cook to an internal temperature of 175°F–185°F; unlike white meat, thighs require this higher temperature to break down connective tissue for maximum tenderness without drying out.
Nutrition
Calories: 1312kcal, Carbohydrates: 108g, Protein: 56g, Fat: 71g, Saturated Fat: 26g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 28g, Trans Fat: 0.2g, Cholesterol: 295mg, Sodium: 1779mg, Potassium: 1028mg, Fiber: 3g, Sugar: 10g, Vitamin A: 578IU, Vitamin C: 22mg, Calcium: 315mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.