Provencal Braised Chicken in Milk


Serves 4-6

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  • 6 – 8 bone-in chicken legs and thighs
  • Salt and pepper
  • 1 1/2 tablespoons dried herbes de Provence
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 8 whole shallots, peeled and halved
  • 8 cloves garlic, peeled
  • 3 cups whole milk
  • Pinch of freshly grated nutmeg


Preheat oven to 160ºC. Season the chicken liberally with salt and pepper, then with the herbes de Provence.

Heat a casserole over medium-high heat. Brown the chicken on all sides to a deep golden brown. Remove the braiser from the heat and remove 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 a pan 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 remove 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. It is fine if small curds form; they are delicious.

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