For extra-juicy chicken, try braising it in milk! This might sound like an unusual technique, but the lactic acid and calcium in milk actually help to break down proteins in the meat, making for an incredibly tender texture. The milk also creates a lightly sweet, creamy sauce to serve with the chicken!
- 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
- Heat 1 tablespoon oil in large skillet over medium heat. Pat chicken dry with paper towels, and season with salt and pepper. Sear chicken, skin-side-down until golden-brown, about 5-7 minutes. Transfer chicken to a plate. Stir in flour and cook, stirring often, until fragrant, about 30 seconds. Stir in milk, garlic and thyme and bring to a simmer over medium-low heat.
- Return chicken to skillet, skin-side-up and cook, covered, until fully cooked, or until meat thermometer reads 165°F, about 30-35 minutes. Season with salt and pepper, to taste. Discard thyme sprigs. Serve with lemon slices and enjoy.
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