Milk-braised chicken legs with spiced rice from Homegrown: Cooking from My New England Roots (page 39) by Matt Jennings

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Notes about this recipe

  • Eat Your Books

    Despite the title, recipe calls for chicken thighs.

  • ksg518 on May 21, 2018

    This is good enough to make again but next time I'll change a few things. The thighs need to be browned in batches (this was my error; I put them too close together for a good sear). I would also remove most of the fat from the pan after browning the chicken; leaving it in made for a too rich sauce with the milk. Otherwise, the chicken was wonderfully tender and I really liked the seasonings (star anise, cinnamon and orange peel). My rice was not done in the time suggested by the recipe but I frequently have issues with brown rice cooking in the time suggested. The rice seasonings were nice but you could easily substitute some other rice recipe you prefer. Update: I was going to have the leftovers for dinner last night but opened the container to find the most unappetizing dish I've seen in a long time. The milk had curdled and nothing I did fixed it. It was edible but barely. I'm not making this again since it isn't worth making if it all has to be eaten at once.

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