Provencal Braised Chicken in Milk

Looking for a rich and flavourful chicken dish? Look no further than our Provençal Braised Chicken in Milk. The chicken legs and thighs are slow-cooked in a beautifully creamy sauce, providing a well-balanced, show-stopping main course. The combination of the herbs and other aromatics in the braising liquid are sure to add delicious flavour! 

Our Braiser is perfectly suited for preparing this recipe, exposing the chicken legs and thighs to a consistent heat source until they are wonderfully tender. This versatile piece of cookware is used to braise the chicken for over an hour in the sauce, allowing it to absorb all the rich flavours. While the Braiser takes care of much of the cooking, be sure to baste the chicken every 30 minutes. 

Our Provençal Braised Chicken in Milk recipe offers home cooks a fun take on traditional chicken recipes, helping them experiment with an age-old cooking technique. For more information on braising chicken, you can watch our video! This recipe serves between four and six portions and takes just over an hour and a half to prepare. Here are all the ingredients you need and the steps to follow to tackle this recipe.

Preheat oven to 320ºF. Season the chicken liberally with salt and pepper, then with the herbes de Provence.

Heat a Braiser over medium-high heat. Brown the chicken on all sides to a deep golden brown. Remove the braiser from the heat and move the chicken to a plate. Spoon any excess fat from the pan.

Add the remaining ingredients to the pan and scrape any browned bits from the bottom. Return the chicken to the braiser and bring the milk to a simmer. Cover with the lid and cook in the oven for 1 1/2 hours, basting every 30 minutes.

Remove from the oven and move the chicken, shallots and garlic to a warm platter. Discard the thyme stalks and bay leaves. Reduce the milk sauce until it is thick enough to coat the back of a spoon.

Serve chicken with the sauce and a few pieces of shallots and garlic.