Chicken stewed in milk. Chicken stewed in milk Chicken fillet in milk garlic sauce

Step 1: Prepare the chicken.

Take fresh chicken fillet, rinse it under cold running water and dry it with paper kitchen towels.

Then we place the meat on a cutting board and cut off the film with cartilage from it.

After this, cut the fillet into portions of 2 to 3 centimeters in size, transfer them to a deep bowl, sprinkle with salt, dried ginger and marjoram to taste.

Rub the spices into the chicken with clean hands and leave it like that for 10 - 15 minutes.

Step 2: Fry the chicken.

After the required time, put the frying pan on high heat and pour one or two tablespoons of vegetable oil into it.

Let the oil heat up, then carefully lower the pieces of infused fillet into it and fry them on all sides for 45 minutes stirring vigorously with a kitchen spatula.

At this stage of cooking, there is no need to bring the meat to full readiness; a light golden crust on the chicken pieces is quite enough.

Step 3: bring the dish to full readiness.

When the chicken fillet becomes golden brown, pour it with the required amount of whole pasteurized milk and, if necessary, add a little more salt and spices.

Next, bring the liquid to a boil, reduce the heat to a level between low and medium, cover the pan with a lid and simmer the meat 10 – 15 minutes, stirring occasionally. During this time, the chicken will be fully cooked, and the milk will almost evaporate, leaving very little at the bottom of the pan.


It can be evaporated completely or left and used as a gravy. Infuse the finished dish with the lid on while the stove is turned off. 45 minutes. Then we arrange it in portions on plates and serve.

Step 4: Serve the chicken in milk.

Chicken in milk is a second course that is served hot. Basically, each serving is supplemented with some kind of side dish: boiled rice, mashed potatoes, fresh vegetable salad, pasta or other pasta. This dish has a pleasant sweet and salty flavor with a pronounced aroma of ginger, marjoram and milk. Enjoy!
Bon appetit!

Marjoram can be replaced with dried basil;

Instead of vegetable oil, you can use butter;

If desired, 2 - 3 minutes before the dish is completely ready, you can add a tablespoon of sifted wheat flour to the milk remaining at the bottom of the pan. Mix everything until smooth and heat until the gravy thickens;

Sometimes this dish is prepared differently. The fried chicken is placed in a baking dish, poured with milk and baked for 30 minutes in an oven preheated to 200 degrees Celsius.

And it seems that it’s nothing special - chicken in milk and sour cream sauce. But, firstly, I have never tried chicken with such a sauce, and secondly, it turned out to be so delicious!

Author's words: " Many people love chicken in sour cream. I used to do this: at the end I just poured sour cream on the almost finished chicken, added a little garlic, 5 minutes under the lid and it’s done. Not long ago I started making chicken in milk and sour cream sauce. I really love this sauce. It's universal. This sauce can be poured over meatballs, fish, and meat before baking in the oven or simply stewing in a frying pan or saucepan. Why I like it: yes, because, unlike sour cream, it does not curdle at the end, retains its uniformity and appearance, it can be poured over a side dish. And there’s no need to talk about taste. Delicious).
I'm posting the recipe in the children's theme. One BUT! The mushrooms that I add for taste are not recommended for children under 7 years old. Just don't put them in and that's it. They don't play a strong role. The dish is suitable for both children and adults, i.e. for the whole family. They also served chicken in sour cream sauce in kindergarten... "

You will need:

• Chicken (rabbit, turkey) - 1 piece (the quantity is not important and you can take regular fillet without skin)
• 1 small carrot (or a quarter of a red bell pepper)
• A little oyster mushrooms or champignons (for children over 7 years old)
• A little vegetable oil to grease the pan
• 50-100 ml. water for extinguishing
• Salt to taste

For the sauce

• 0.5 stack. warm milk
• 2 tsp flour
• 0.5 stack. sour cream
• you can add a little salt

Preparation:
Cut the chicken into pieces, removing skin and excess fat. You can just take the fillet, cutting it into small pieces.

Peel the raw carrots and cut into thin strips or small cubes.

Pour a little oil into a heated frying pan or pan and place the chicken pieces, sprinkling chopped carrots on top.

Pour a little boiling water (50-100 ml). Cover with a lid and simmer the chicken until white for about 10 minutes.

Wash and finely chop the oyster mushrooms (if you cook with them). Place on top of the chicken and continue to simmer, covered, for about 20 minutes until the chicken is done. You can immediately add salt to the top of the chicken.

Let's prepare the sauce:

Dilute 2 tsp flour in 0.5 cup warm milk.

Stir well with a fork so that there are no lumps.

Add 0.5 cup sour cream.

Chicken in milk is the most tender chicken meat baked in the oven with milk sauce. The chicken turns out so tender that you can even bite it with your lips. Chicken stewed in milk is a quick, tasty and easy to prepare dish.

Compound:

• Chicken (legs, thighs) – 1-1.6 kg
• Milk – 1.5 cups
• Lemon – 1 pc (only lemon zest is needed)
• Butter – 20-30 g
• Garlic – 2-3 cloves
• Curry – 1 teaspoon
• Ground black pepper - to taste
• Salt - to taste

Preparation:

Wash the chicken and remove the skin. In my opinion, the chicken is too oily if you leave the skin on.

Place the frying pan on the fire and melt the butter in it.

Fry the chicken in melted butter. The chicken must be fried on both sides over high heat for literally 1 - 2 minutes, it should set on the outside so that all the juices are sealed inside and remain raw inside. This will give the chicken a lighter color. If there is a lot of chicken, you can fry it in two batches. Salt and pepper the chicken when frying.

Transfer the fried chicken to a plate, cover with a lid to keep it warm and set aside for a while.

Prepare milk sauce. In the pan in which the chicken was fried, combine the milk with salt, pepper and curry.

Remove the zest from the lemon, we only need the yellow part, so try not to touch the white layer. The most convenient way to remove the zest is with a potato peeler. There is no need to additionally grind the zest.

Add the lemon zest to the milk sauce, place the sauce on the stove and bring it to a boil, stirring constantly. There is no need to boil the sauce; as soon as it boils, turn it off immediately.

Peel the garlic and cut into thin slices.

Place the garlic on the bottom of the mold with the milk sauce and place the prepared chicken in the mold.

Pour the sauce over the areas of the chicken not covered with sauce and place the chicken in an oven preheated to 200 degrees for 1 hour. During cooking, be sure to open the oven 2-3 times to pour the sauce over the areas of the chicken protruding to the surface.

After an hour, the chicken in milk in the oven is ready, serve it hot with any side dish of your choice. In my opinion, this chicken goes perfectly with mashed potatoes.

Bon appetit!

Below you can watch a funny video:

We present to your attention a fairly simple method of cooking chicken. Stew in milk you can cut chicken into pieces (thighs and drumsticks, wings, breasts), or use only chicken fillet. The end result is tender, delicious chicken with or without sauce. Serve with boiled (fried, baked) potatoes, pasta or rice. The dish can be complemented with a refreshing green salad.

Recipe for chicken in milk with ginger

Ingredients:

Cooking chicken breasts in milk:

1 Cut the chicken fillet into pieces of the desired size, add salt and pepper, add ginger and dried marjoram (you can use basil), mix everything well (it’s better to rub in with your hands). Leave for 10 minutes, then fry in oil over high heat for 4-5 minutes.

2 Reduce heat (the milk should not boil too much), add milk and simmer covered for 10-15 minutes. The milk can be evaporated (remove the lid at the end of cooking) or left a little for gravy.

1 You don’t have to evaporate the milk, but make a thick sauce - add fried flour at the end of cooking (heat 2 tablespoons of butter or vegetable oil in a frying pan, add 1 tablespoon of flour, fry the flour in oil, getting rid of lumps, avoiding If the flour burns, fry for several minutes until a homogeneous viscous mass). Add this mixture to the chicken, stir and let the milk sauce simmer gently for 2-3 minutes.

2 This amount of ingredients is enough to stew a small chicken (butchered). Check out the article how to cut up a chicken.

3 If desired, you can add a few juniper berries or your favorite chicken spices to the chicken stew mixture.