Recipes Milk Braised Chicken


Milk Braised Chicken

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Course: Main Course
Servings: 4


  • 1 whole chicken
  • 2 tbsp canola oil
  • 100 g unsalted butter
  • 1 bunch fresh sage leaves picked
  • 1 bunch thyme
  • 1 jalapeno
  • 2 lemons
  • 1 bulb garlic
  • 4 L milk


  • Preheat the oven to 375F
  • Zest the lemons, then cut them in half and reserve, split the garlic bulb in half horizontally with a knife or crush to break garlic cloves apart.
  • Pick the sage leaves off the stems, cut the jalapeno chili in half.
  • Drizzle and coat the chicken in oil and then season with salt and pepper.
  • In a preheated, high sided pot, sear the chicken on all sides to golden, adding the butter towards the end of the sear, to aid in browning and flavour development.
  • Add the milk until the chicken is just covered, then add herbs, garlic, lemon zest, halved lemons that the zest came from and jalapeno to the pot with the chicken.
  • Place the pot into the oven and bake 60-70 minutes or until the chicken is pull apart tender.
  • Serve with steamed rice or a green salad.



The braising of the milk with the acidity of the citrus fruit will curdle the milk, creating ricotta or paneer type cheese curds, these are quite delicious and having some of them with your chicken dish is very enjoyable.