Milk Braised Chicken with Mushrooms and Herbs

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Spring 2017

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Milk Braised Chicken with Mushrooms and Herbs

Milk Braised Chicken with Mushrooms and Herbs
2½ lbs. bone-in chicken thighs
Salt and pepper to taste
3 tbsp. vegetable oil
1/4 cup brandy
1 lb. brown mushrooms, halved
2 cloves garlic, minced
1 white onion, peeled and chopped
2½ cups whole milk
2 dried bay leaves
2 tbsp. dried thyme
2 tsp. chopped parsley (optional)

Prep: 15 minutes, Cook: 2 hours, Serves: 4
1. Preheat oven to 375˚F. Season chicken with salt and pepper.

2. Heat oil in a large oven-safe skillet or heavy pot over medium heat; add chicken and brown on all sides. Remove from skillet and set aside. Decrease heat to low and add brandy to deglaze skillet. Cook down to half the liquid.

3. Add mushrooms, garlic and onions; cook for 5 minutes. Add chicken, then add milk, bay leaves and thyme. Season with salt and pepper, then bake, covered, for about 1½ hours or until chicken is tender.

4. Remove chicken and place skillet over medium heat; reduce liquid by half. Add parsley, then meat and serve with milk gravy.

Nutritional Information:
569 calories, 48 g protein, 31 g total fat (9 g sat., 0 g trans), 16 g carbohydrate, 2 g fiber, 10 g sugar, 165 mg cholesterol, 204 mg sodium


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2 hours is way too log to cook this fish - 1 hour, 1.5 max. the brandy (1/4 cup) dissipates immediate, not enough to reduce by half. when are you supposed to add the bay leaves? #4 says "add meat" but does not to say to remove it from the pan before reducing liquid.

Comment Number: 6860


After cooking only 1.5 hrs I had no liquid left in the pan.

Comment Number: 6863