Stew Chicken in Milk for Exceptionally Juicy Meat
Stewing or baking in a pot is a great way to make meat more tender. If you stew meat in milk, you are taking it to a whole new level.
Meals 52 notes, in particular, Jamie Oliver’s chicken in milk recipe, which combines milk with lemon, sage, cinnamon and garlic. This is why milk works:
For chicken, this does one thing: stewing makes the meat more tender, especially with tight joints and connective tissues that melt with low prolonged heating. And stewing in milk is especially gentle, almost gentle. “The lactic acid in milk softens the meat, making it juicy and sweet,” explained Emiko Davis in her excellent article on the Emilia Romagna technique of stewing pork in milk that Marcella Hazan made famous.
You’re probably thinking, “Milk and lemon? Doesn’t it roll up? ” The answer is yes, but this is intentional, and the essence is in the cooked sauce with cottage cheese. The Kitchn’s Faith Duran calls this the best chicken recipe of all time , which means it’s definitely worth a try.
Jamie Oliver’s Chicken in Milk | Food 52