Milk Braised Chicken with Melted Onions
 
 
Ingredients
  • 2 to 3 pounds chicken leg quarters
  • Kosher Salt and Freshly ground pepper
  • 2 tablespoons butter
  • ¼ cup vegetable oil
  • 2 onions, peeled and sliced in half lengthwise
  • ½ cup dry white wine
  • 2 ½ cups Whole Milk
  • 2 bay leaves
  • 1 cinnamon stick
Instructions
  1. Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place an oven-proof pot or cast-iron skillet over medium-high heat on the stove. Add the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot. Cook until deep golden brown, about 5 minutes per side.
  2. Once the chicken pieces are browned on both sides, remove from the pot and reserve. Add the onions, cut side down, and cook until browned, about 2 to 3 minutes
  3. Flip the onions so the cut sides are facing up, then add the white wine and cook until it has reduced by half. Return the chicken to the pot, then add the milk, bay leaves and cinnamon stick. You don’t want the chicken to be fully submerged in the liquid, so depending on the size of your pot, you may need a little less milk.
  4. Place the pot into the oven, and bake for approximately 30 to 40 minutes (until an instant-read thermometer reaches 165 degrees Farenheit), and the sauce has reduced into a thick, curdled sauce. If the chicken is fully cooked and the sauce seems thin, remove the chicken and onions, and place the pot over medium-high heat until the sauce has reduced to the thick and curdled texture.(This took me about 10 minutes of simmering to get the texture I was looking for).
  5. Discard the cinnamon and bay leaves and serve. If you prefer a smoother sauce, puree it (without any of the chicken or onions) in a blender on high speed for 1 minute, then serve.
Recipe by Allons-Eat! at https://www.allonseat.com/milk-braised-chicken-with-melted-onions/