Milk Braised Whole Chicken - Seasons and Suppers

milk braised whole chicken in skillet with herbs

Get the Recipe: Milk Braised Whole Chicken

A delicious milk braised whole chicken, cooked in the oven with a milk, mustard and herb braising liquid. Makes for tender chicken and a fabulous gravy!

5 stars from 8 ratings

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Yield: 6 servings

Ingredients

3 lb. whole chicken
Salt and freshly ground pepper
1 Tablespoon olive oil

Braising Liquid:

1 cup milk, whole milk recommended
3/4 cup chicken broth or stock
1/4 cup Dijon mustard
1 teaspoon mustard powder
1 Tablespoon fresh herbs, chopped, or 1 tsp dried *See Note 1 below
1 small onion, peeled and quartered
2 garlic cloves, whole, peeled

For thickening and seasoning gravy:

2 Tablespoons cornstarch
2 Tablespoons cold water
Salt and freshly ground pepper

Instructions

Preheat oven to 400F.
Heat oil over medium-high heat, in an ovenproof skillet on the stove-top. Meanwhile, season chicken with salt and freshly ground pepper.
Make the milk braising mixture by combining all the ingredients in a large measuring cup and whisking together well. Prepare the onion and garlic. Set aside.
Add chicken to hot skillet, breast side down and sear until it develops a bit of colour. Flip and sear the underside and set on its side to sear both sides as well. You don't have to worry about developing a lot of colour. We just want to cook off a bit of the fat a bit and seal the outside of the chicken.
Remove chicken to a plate and spoon or pour off any fat in the pan. Return the chicken to the pan. Add the onion and garlic. Pour in the milk/mustard mixture.
Place skillet into preheated oven uncovered, and roast until the chicken is cooked, measuring at least 165F internal temperature, when tested in the thickest part of the breast meat with an instant read thermometer, about 1 hour.
Remove from oven and then remove the chicken to a cutting board to rest. Place the skillet back onto the stove-top over medium heat. Stir together the cornstarch and water until smooth. Add to the skillet a bit at a time, stirring well between additions, until the gravy is the desired thickness. Taste the gravy and season well with salt and freshly ground pepper.

Notes

You can use one kind of herb or a mixture of different herbs. You can use either dried or fresh herbs. I used Marjoram here, but Thyme, Oregano or Tarragon are other good options.

Tips!

Do note that cooking time will vary depending on the exact size of your chicken. Cook until cooked through, and when the thickest part of the breast measures 165F when tested with an instant-read thermometer.

If your chicken seems at risk of over-browning on top, but is not yet cooked thoroughly, simply place a small square of aluminum foil on the top to prevent further browning.

Be sure to taste and season your gravy generously at the end of cooking. Gravy should be a little salty, and the seasoning will bring together all of the wonderful flavours.

Be sure to read the notes above the recipe card for more tips on making this recipe.

Cuisine: American, Canadian

Course: Main Course

Author: Jennifer Maloney

Serving: 1serving, Calories: 561kcal, Carbohydrates: 8g, Protein: 45g, Fat: 38g, Saturated Fat: 10g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 16g, Trans Fat: 0.2g, Cholesterol: 173mg, Sodium: 332mg, Potassium: 566mg, Fiber: 1g, Sugar: 3g, Vitamin A: 459IU, Vitamin C: 6mg, Calcium: 88mg, Iron: 2mg

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