October 19th, 2017

Lemon-Thyme Milk-Braised Chicken with Spinach
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If you like white meat on chicken you will like this dish.  I do not, but thought cooking in the milk would help.  Too me it was terribly dry.  Jim liked it.  The spinach tasted good, but was not what I expected.  I thought it would be like creamed spinach.  However the milk curdles, which I didn’t expect, and even whisking it, didn’t turn it into cream.  Possibly I did not have enough fat.  I did not use chicken with the skin on and a foot not on the recipe doesn’t say you have to.  This recipe is from Costco Connection magazine.  I had two chicken breasts leftover from the corn chicken soup, so we just had 2.  Jim didn’t eat lunch until 4:00 so he was not that hungry.  I made the full amount of spinach.  

Ingredients:

4 skin-on boneless chicken breasts (6-8 oz. each)

1/4 salt

1/2 t pepper

1 T EVOO

4 cloves garlic, smashed and peeled

1 1/2 C whole milk

8 fresh thyme sprigs

1 lemon 10 C packed spinach leaves

1/8 t grated nutmeg

Directions:

  1. With the oven rack in the middle, preheat the oven to 350 degrees F.
  2. In a large Dutch oven or ovenproof pot, heat the oil over medium-high heat.  Add the chicken, skin side down, and cook, untouched for 10-12 minutes.  Flip the chicken and cook for 2 minutes more.  Use tongs to transfer the chicken to a plate.  
  3. Add the garlic to the pot and cook, stirring, for 1 minute, or until golden brown. 
  4. Add the milk and thyme sprigs.  
  5. Using a vegetable peeler, peel wide strips of zest from the entire lemon and add to the pot.  
  6. Once the milk mixture begins to boil, add the chicken skin side up.Transfer to the oven and roast, uncovered, for about 25 minutes, or until the chicken is cooked through.
  7. Divide the chicken among plates.  
  8. Place the pot on the stove over medium heat and simmer the sauce for 2 minutes, or until thickens slightly.  
  9. Discard the thyme sprigs.  
  10. .Add the spinach and cook, stirring for 2 minutes or until wilted.  
  11. Stir in the nutmeg.  
  12. Serve the spinach alongside the chicken.  Makes 4 servings.  

 

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