Milk-braised chicken

Super-easy family dinner that’ll warm you up from the inside


6 chicken thighs

6 chicken drumsticks

Salt and milled pepper

⅓ cup (80ml) flour, for dusting, plus 2 Tbsp (30ml)

2 Tbsp (30ml) olive oil

3 Tbsp (45ml) butter

1 onion, finely chopped

2 cloves garlic, chopped

5 sprigs thyme

5 sprigs rosemary

1½ cups (375ml) chicken stock

2 cups (500ml) milkRice or mash, for serving


Preheat oven to 180°C.

Season chicken, dust with flour and shake off excess.

Heat oil and butter in a casserole pot over medium heat and brown chicken until golden.

Remove and set aside.

In the same pot, sauté onion until translucent.

Add garlic and herbs and cook for a minute.

Sprinkle flour over onion mixture and cook for 1–2 minutes.

Gradually whisk in stock and milk.Increase heat and bring to the boil.

Return chicken to pot, cover with foil and cook for 40–45 minutes in the oven.

Serve with rice or mash to soak up sauce. 

Cook’s tip

Add vegetables such as green peas and roasted carrots to the pot for the last 5 minutes in the oven to turn this dish into a one-pan wonder.


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