Milk makes the most tender chicken and delicious gravy. Milk Braised Chicken Thighs are beyond fork tender and packed with delicious flavor.
Did you know that June is #NationalDairyMonth? I’m not sure if you’re seeing more milk ads in your area, but I sure am. I pay attention to them more after learning all about dairy and winning an awesome “Got Milk?” shirt from the Florida Dairy Council. I love that thing! It’s so comfy!
Anyway, this week is #dairyweek and a group of awesome bloggers have gotten together and decided to share some our delicious dairy creations. We’re not just talking milk here, people! Cabot sent most of us some amazing cheese to cook with. I say most of us because there were some late to the party and didn’t sign up in time to receive some. However, Cabot is so amazing they’re buying and cooking with some anyway.
But I’ve touted my love for Cabot on more than one occasion. I used to eat it before you could get it your local store. Yup! I’m a legacy Cabot lover!! And I say that with pride because their cheese are AH-mazing.
Okay. Back to this post and Nation Dairy Month.
So, this week we’re sharing delicious recipes using dairy. I knew that diary was nutritious, but I didn’t know how nutritious it was until I heard the Florida Dairy Council speak at Food Wine Conference. It has 9 essential nutrients in it three of which we’re lacking in most of our diets. I bet you can’t name the three! Leave me a comment and maybe you’ll get something special for it! *wink*
I’ve tried a few versions of this recipe. Most of them in the slow cooker. While that seemed like a good idea, it wasn’t really. If you’re not home to turn it off or time it just right it’s dry. The chicken just gets dry. So, I thought I’d change it up!
This isn’t the first time I’ve published a recipe for meat braised in milk. I did a pork roast with a different type of braising method earlier. That was FABUTASTIC! Everything about that recipe was delicious. The pork, the gravy, the mashed potatoes. The whole meal was just drool worthy.
And that’s how this one turned out, too!! I used thighs because they’re a bit more forgiving and usually tender and juice no matter what. I knew a breast might just be too dry if I didn’t monitor it and I really didn’t want to have to do that. Besides, I’m really loving thighs lately. I always thought of myself as a white meat girl, but not so much lately.
I did remove the skins because, well, fat. The hubs still has that issue and we’re trying to keep our meals low in fat to help with that. And yet, he’s on a statin already. It’s just genetics, I think. And part life style, I’m sure. So, I remove the skins and the excess fat when we’re cooking our meats to help him live longer.
See what I mean? How delicious does that look?!? I want to lick my screen but I know it just won’t taste as good as that. Those herbs and spices, the milk gravy; it all makes for one killer tender piece of chicken thigh. I think have some left over… I see lunch tomorrow!!
Now, a word about the braising liquid. DO NOT use it all for gravy. I scooped about 2 cups out for the hubs use in the mashed potatoes. BEST.POTATOES.EVER! They had delicious chicken and herb flavor to really bring out the flavor of the chicken and gravy. Tied everything in nicely.
- 2 pounds skinless chicken thighs
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 6 to 8 sage leaves
- 2 cups milk
- Heat a large Dutch oven coated with cooking spray over high heat.
- Sprinkle the thighs with the garlic salt, black pepper, and poultry seasoning. Brown the thighs on all sides. Sprinkle the sage leaves over the chicken and slowly add the milk.
- Reduce the heat to medium, cover, and simmer 20 to 30 minutes or until the chicken is cooked through and no longer pink.
- The braising liquid makes a delicious gravy or great additional to mashed potatoes instead of your usual milk so don't throw it out!
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 440Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 286mgSodium 1258mgCarbohydrates 7gFiber 0gSugar 0gProtein 59g
Welcome to our week-long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses. We can’t wait to share them with you.
- Frosty Chocolate Pie by Jolene’s Recipe Journal
- Jalapeno Bacon Cheddar Grilled Cheese with Rhubarb Sauce by Grumpy’s Honeybunch
- Orange Creamsicle Martini by A Day in the Life on the Farm
- Orange Creamsicle No Bake Cheesecake by Cooking With Carlee
- Peaches and Cream Smoothie from Feeding Big
- Strawberry Crisp Milkshake by From Gate to Plate
- White Cheddar and Bacon Pasta Salad by Palatable Pastime
- Whole Milk Yogurt Banana Cream Muffins by Corn, Beans, Pigs and Kids
- Milk Braised Chicken Thighs from A Kitchen Hoor’s Adventures
Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop
Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.