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Milk-Braised Chicken with Onions

Milk-Braised Chicken with Onions

This traditional European Milk-Braised Chicken is slowly cooked with onions, butter, and warm spices until wonderfully tender. The gentle milk braise creates a comforting, delicate sauce while nutmeg and cumin add subtle warmth. Adapted from a vintage Latvian cookbook, it’s simple old-fashioned home cooking at its best.
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Prep Time 15 minutes
Cook Time 1 hour 13 minutes
Servings: 6
Course: Main Course
Cuisine: European
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken, about 2 kg (4.4 lb)
  • 1 liter (4¼ cups) milk
  • 1 tbsp butter
  • 100 g onions, sliced
  • 2 onions, finely chopped
  • 1 tbsp chopped fresh celery leaves
  • 1/2 tsp ground black pepper
  • 1/2 tsp grated nutmeg
  • 2 tsp salt

Method
 

  1. Cut the chicken into serving pieces.
  2. Season the chicken with salt and black pepper.
  3. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
  4. Add the chicken pieces and brown them lightly on all sides.
  5. Add the sliced onions and cook briefly with the chicken.
  6. Pour in the milk. Add the chopped celery leaves, finely chopped onions, black pepper, nutmeg, and salt.
  7. Cover and gently simmer over low heat for about 1 hour, or until the chicken is completely cooked through and tender.
  8. Check occasionally while cooking and stir gently if necessary.
  9. Serve hot with boiled potatoes.

Notes

Keep the heat low once the milk has been added. A gentle simmer helps keep the chicken tender and prevents the milk from scorching.
The original recipe recommends boiled potatoes as the accompaniment.
For food safety, chicken should reach an internal temperature of 74°C / 165°F at its thickest part.