Unbelievably rich and tasty! Imagine browning bone-in chicken thighs in bacon fat then simmering them in pure full fat milk and absorbing all the creamy flavor. Chicken stewed in milk is a must try!
Yes, we love bacon and chicken skin. Bacon is not the devil we had been led to believe. Chicken skin is good for you if you don’t overdo it. And, after years of consuming low fat milk, we realized that it was doing more harm than good. Milk, with all the fat that’s in it, is good for you so long as it forms part of a balanced diet. That all animal fat is bad for you is so last decade anyway.
So, how is chicken stewed in milk cooked?
It starts with bacon. Dice belly bacon, spread on an oil-free pan and cook over medium heat to render the fat and, at the same time, brown the bacon. There’s too much fat rendered in the photo? You’re not going to eat all of that. You will pour most of the fat off the pan later. Oh, but don’t throw it away! Save it and use it for other dishes, a tablespoonful or so at a time.
When the bacon has browned and you have a pool of rendered fat in the pan, scoop out the browned bacon and set aside. In the hot fat, lay down the seasoned chicken thighs, skin side down, and cook until browned.
Flip the chicken thighs over and brown the opposite side. Lift the chicken thighs out of the pan and set aside.
Pour off the fat in the pan leaving only a tablespoonful. Saute chopped onion in the fat along with a generous pinch of thyme.
Arrange the browned chicken in the pan, in a single layer for even cooking, and pour in the milk. Sprinkle in half of the browned bacon. When the milk comes to a simmer, set the heat to the lowest setting, cover the pan and leave the chicken to cook in the milk.
Meanwhile, in another pan, heat another tablespoonful of the rendered bacon fat and lightly fry green beans and pieces of bell pepper in it.
When the chicken thighs are done, add the green beans and vegetables to them. Sprinkle in the rest of the bacon, garnish with some chopped parsley and you’re ready to dig in.
Chicken Stewed in MilkPrint Pin
- Wipe the chicken thighs dry with paper towels. Place in a bowl. Add the lemon pepper seasoning and toss well.
- Cut the bacon into half-inch wide pieces.
- Peel and chop the onion.
- Heat a wide shallow pan and spread the bacon pieces on the bottom. Cook over medium heat until browned and fat has been rendered. Scoop out the bacon and set aside.
- Turn up the heat to high. Lay the seasoned chicken thighs, skin side down, in the rendered bacon and cook without disturbing for three to four minutes until the skins are browned.
- Flip the chicken thighs over and brown the meat side.
- Remove the browned chicken thighs from the pan and set aside.
- Pour off the fat from the pan (reserve for future use!) leaving only a tablespoonful.
- Reheat the fat. Saute the chopped onion together with the thyme.
- Return the chicken thighs to the pan, skin side up, arranging them in a single layer, and sprinkle half of the bacon over them.
- Pour the milk into the pan and bring to a simmer. Cover the pan, set the heat to low and leave the chicken to stew in the milk. Taste the sauce after about 10 minutes and add salt, as needed.
- While the chicken thighs stew in milk, prepare the vegetables.
- String the green beans and cut into two-inch pieces.
- Deseed the bell pepper and dice or cut into strips. The shape doesn't really matter.
- Heat a tablespoonful of the reserved bacon fat in another pan. Lightly fry the green beans and bell pepper in it with a little salt. Cook until just done. You want them to retain some crunch.
- When the chicken thighs are done, taste the sauce again and add salt, as needed.
- Scatter the green beans and bell pepper around the chicken and sprinkle in the rest of the browned bacon. Optionally, garnish with chopped parsley before serving.
If you’re on keto diet, enjoy the chicken stewed in milk with a generous portion of garlicky mushrooms and cauliflower with balsamic vinaigrette and have a delightfully tasty meal.