Chicken Braised in Milk

A couple weeks ago, I found a recipe so strange that I was inspired to make it the next day: Chicken in Milk

I’ve marinated chicken in milk before (but always grilled it or roasted it afterward), so I knew it would have a tenderizing effect. All of the descriptions of this recipe are spot on — it’s really a quite strange flavor at first because it’s a totally new flavor combination — but it’s delicious and gets even more so as you get used to it. We ate the whole damn chicken and it was PERFECTLY TENDER. I may try different flavor combinations with milk, it was so good.

I served it with garlic mashed potatoes and boiled greens:

Look at dat PERFECTLY CRISPY ASS!!
Look at dat PERFECTLY CRISPY ASS!!

4 thoughts on “Chicken Braised in Milk”

  1. Had to use dried sage that Nam found on a trip to a bigger city. I was careful not to use too much (in fear of the bitterness that appears when using too much dried herb), and thought it would have been better with fresh sage. Also had to use local Thai lemons, which have a different flavor than the big yellow ones Jamie Oliver uses.

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