Chicken in milk is a favorite dish of many. A simple recipe using the most common components will allow you to get a gentle and pleasant taste. Such a dish will certainly impress loved ones and long-awaited guests with its sophistication and tenderness!

Classic Chicken Recipe in Milk

Product List:

  • pasteurized cow's milk - 250 ml;
  • chicken breast - 0.5 kg;
  • deodorized vegetable oil - 1.5 tbsp. l .;
  • ground black pepper to taste;
  • ground ginger, dried - not more than 1 tbsp. l .;
  • dried marjoram - not more than 1 tbsp. l .;
  • salt to taste.

Cooking method:

  1. First of all, thoroughly wash the pulp and dry it with paper towels.
  2. Lay a piece on a cutting board.
  3. Divide the chicken portionwise, put the meat in an enameled bowl.
  4. Sprinkle to taste with spices, salt.
  5. Rub the spices in the fillet, leave the dish to marinate for a quarter of an hour.
  6. We put the dishes with vegetable oil at maximum heat.
  7. We allow the pan to heat up, slowly and carefully place the fillet, fry it, occasionally turning the portioned pieces with a kitchen spatula. At this stage of cooking, do not bring it to full readiness. It will be enough to achieve the appearance of a barely noticeable golden crust on the surface of the meat.
  8. When the crust appears, pour the chicken with a glass of cow's milk, add more spices and salt.
  9. Then, bring the dish to a boil, reduce the heat to a medium level, cover the pan with a lid and let the chicken simmer for 15 minutes, do not forget, stir the dish periodically. During the specified time, the chicken will reach full readiness.

To prepare a dish according to the recipe “Classic chicken recipe in milk”, fillet of both breast and other parts of the bird is suitable. So, take a recipe for yourself!

Cooking in a slow cooker

Product List:

  • pasteurized cow's milk - 250 ml;
  • deodorized oil - 2 tbsp. l .;
  • chicken breast - 1 kg;
  • carrots - 1 piece;
  • white onion;
  • to taste - salt, pepper and spices.

Technology:

  1. Grate carrots with a coarse grater, cut the onion in the form of a half ring.
  2. Place the vegetables in the slow cooker, set it to frying mode and heat it for 5 minutes (with occasional stirring).
  3. Next, add the meat, previously cut into portions.
  4. Cook in a slow cooker for 10 minutes by adjusting the device to the "Frying" mode. Stir until the meat is slightly fried on both sides. It is enough to achieve a slight browning of portioned meat slices.
  5. Add black pepper, peas, salt, bay leaf, ground pepper and meat seasoning to the dish. This will help make the chicken taste brighter and more saturated.
  6. Pour the dish with a glass of warm boiled milk. Turn on the “Extinguishing” function for 1 hour.
  7. After the end of the process, the dish can be laid out in separate portions.

During the preparation of the dish “Chicken in milk - in a slow cooker”, the meat acquires a soft texture and juiciness. Therefore, this recipe will appeal to those who do not like dry white breast meat.

In coconut milk

Product List:

  • Coconut milk - 250 ml;
  • chicken breast - 1 kg;
  • green onions - 1 tbsp. l .;
  • Thai meat sauce - 1 tbsp. l .;
  • cilantro - 1.5 tbsp. l .;
  • curry powder - 1 tsp;
  • chili pepper - 1 pc.;
  • garlic - 2 cloves;
  • ginger rhizome - 1 tbsp. l .;
  • deodorized vegetable oil - 2 tbsp. l .;
  • lime or lemon leaf - 3 pcs.;
  • salt is added to taste.

Cooking method:

  1. We divide the chicken into approximately equal cubes, cut ginger, herbs and garlic.
  2. We clear the chili pepper from seeds and also cut it into small equal pieces.
  3. In a frying pan with boiling oil, ginger, garlic and pepper are alternated.
  4. We return all the fried components to the pan, add the greens and again slightly overcook.
  5. Add curry and fry again.
  6. Brown the meat until light yellow.
  7. Pour coconut milk into the chicken.
  8. Stew meat on low heat for 10 minutes.
  9. Next, add lemon leaves and Thai sauce to the dish.
  10. Stew the meat until final readiness for half an hour.
  11. If necessary, add salt and lay the chicken on portioned plates.

Chicken in coconut milk is in great demand among connoisseurs of Thai cuisine. This recipe for cooking meat will come in handy when you want to please your loved ones with a particularly delicious gourmet dish.

Tasty chicken in the pan

Product List:

  • chicken legs - 2 pcs.;
  • cow's milk - 370 ml;
  • butter, butter - 20 g;
  • garlic - 2 cloves;
  • powder curry - 1 tsp;
  • parsley - 50 g;
  • salt, a mixture of peppers for meat - to taste.

Cooking method:

  1. We cut the meat into portioned pieces, having previously removed the skin from it and removed the film.
  2. In a pan, melt 20 grams of butter.
  3. Fry the meat in butter for 3 minutes on each side of the portioned portion.
  4. We shift the chicken into a stewing container. A thick-bottomed pan is usually used for this purpose.
  5. In a pan, cut the garlic into thin slices and add curry powder, and then pour in the milk.
  6. Add a mixture of peppers and salt to the pan.
  7. Bring the sauce to a boil and pour it over the meat.
  8. Stew meat in milk-spicy sauce in a saucepan with a dense bottom for 40-50 minutes.
  9. If the milk is quickly absorbed during the stewing process, in order to prevent burning of the dish, you can add a little hot drinking water to the sauce and then continue to stew the meat until it is ready.
  10. At the end of cooking, it is recommended to sprinkle plenty of meat with finely chopped parsley.

If necessary, chicken can be replaced with turkey. The taste of the food from this will not suffer at all!

How to cook in the oven

Product List:

  • cow's milk - 500 ml;
  • chicken meat - 1 kg;
  • sunflower oil for lubrication;
  • garlic - 1 head;
  • lemons - 2 fruits;
  • ground cinnamon - 1 teaspoon;
  • rosemary - 2 teaspoons;
  • pepper and salt to taste.

 

Cooking method:

  1. First of all, lubricate the chicken with a sufficient amount of oil and rub it generously with salt.
  2. Then, peel the lemons from the zest, it will come in handy during the preparation of the sauce.
  3. Cut the pulp of lemons into slices and mix with rosemary. A mixture of pulp of lemon and rosemary is placed inside the chicken carcass.
  4. Pour a sufficient amount of oil into a hot pan. Lay the chicken and fry it on both sides until a golden hue is obtained.
  5. When the carcass has acquired a golden hue, we transfer the meat to the baking dish, pour the oil in which the chicken was fried.
  6. We cover the chicken on top and bottom with peeled cloves of garlic and chopped peel of lemons.
  7. Mix milk with ground cinnamon, add the resulting mixture to meat and bring to a boil.
  8. After boiling the sauce, take the dish out of the oven, close the surface of the carcass with parchment paper dampened with water and place it again in the oven, heated 180 degrees.
  9. Bake the chicken for an hour. After which, the dish will be completely ready for use.

The preparation of the dish “Chicken in milk in the oven”, in spite of such different components, does not cause difficulties even for beginners.

With garlic

Necessary components:

  • chicken meat - 0.5 kg;
  • cow's milk - 1 liter;
  • white onion, 1 onion;
  • garlic - 4 prongs;
  • flour - 3 tsp;
  • lean oil, deodorized - 2 tbsp. l .;
  • parsley and dill greens - 50 g each;
  • a mixture of peppers, dried herbs, salt to taste.

Cooking method:

  1. The meat is separated from the cartilage, skin, films and divided into portioned pieces.
  2. Let the onions in the butter, after cutting it into half rings.
  3. Fry the meat in onion for about 5 minutes.
  4. Add salt, flour, pepper and dried herbs.
  5. Mix everything and continue frying again.
  6. We mix milk, a pinch of flour, garlic, previously sliced ​​into thin slices, and add the resulting sauce to the meat.
  7. Stew meat with milk and spices for 50 minutes under a loosely covered lid.
  8. At the end of the stew, sprinkle the appetizer with fresh herbs, and distribute on plates.

As a side dish, boiled potatoes or rice goes well with this appetizer.

We hope that the recipes discussed in the article will not leave the reader indifferent. The tips from the article will help to prepare the most tender chicken meat in milk, which will appeal to absolutely everyone!

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