Do you remember that ubiquitous chicken stew of the 1980s made with a can of Campbell’s Cream of Mushroom soup? You’d pour the soup over browned chicken legs and simmer until the meat literally fell off the bone, then serve it over white rice.
I had that stew in mind when I created this comforting main dish. Milk may not seem a likely braising liquid, but it works beautifully, tenderizing the meat and combining with the chicken juices and spices to create the sauce.
One of the appealing things about braising chicken is that, unlike other braised meat, it cooks very quickly. You can brown the meat in advance, assemble the braise and refrigerate it, then pop it into the oven just before you want to eat; in under an hour you’ll have a comforting main course that’s perfect for a snowy evening. Don’t be alarmed if your sauce curdles slightly—it’s perfectly normal. If the appearance bothers you, you can always whiz the sauce with an immersion blender until smooth.
— Matt Jennings
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Excerpted from Homegrown by Matt Jennings (Artisan Books). Copyright © 2017. Photographs by Huge Galdones.