- 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.