Lemon Herb Milk-Braised Chicken

This Lemon Herb Milk-Braised Chicken combines the traditional method of braising chicken in milk with a creative twist of fresh lemon and herbs. The result is a tender, flavorful dish with a creamy sauce that highlights the brightness of lemon and the richness of milk, making it a comforting yet elegant main course.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups whole milk
• 1 lemon, zested and juiced
• 4 cloves garlic, minced
• 1 onion, sliced
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper and brown them in the skillet for about 5-7 minutes on each side until golden.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onion and minced garlic, sautéing until the onions are translucent.
4. Add the lemon zest, lemon juice, thyme, rosemary, and red pepper flakes (if using) to the skillet, stirring to combine.
5. Pour in the milk, stirring gently to combine with the other ingredients. Return the chicken thighs to the skillet, skin side up.
6. Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 1 hour, or until the chicken is tender and cooked through.
7. Remove the skillet from the oven and let it rest for a few minutes before serving. Spoon the creamy sauce over the chicken and garnish with additional lemon zest and herbs if desired.