Prep 10 mins
Cook 40 mins
This recipe was originally named "Uncle Dick's Chicken". Don't let the simplicity of this recipe fool you it is simply delicious, moist, tender and you will swear there is some secret ingredient in it. Try it I know you will love it! Serve over rice or noodles with the milk gravy over top.
- 1 fryer, cut up (enough for 4 people)
- 3 tablespoons lite olive oil or 3 tablespoons vegetable oil
- salt & pepper
- 1 quart whole milk (do not use 2%)
- That's all!
- Put the oil in the bottom of a larger saucepan (so it will hold the chicken in one layer), brown on all sides until it is golden all over. Pour off any excess oil.
- Salt & pepper generously.
- Pour in enough milk to cover the chicken pieces.
- Simmer on low heat, uncovered until the chicken is cooked and fork tender, approx. 30 minutes.
- The milk should have cooked down so it is like gravy.
Bergy, wonderful concept but it just didn't work out very well. I will try it again making some changes because it's has great potential. While the milk, amazingly cooked down to a cream gravy without curdling, I had to remove the chicken and simmer the milk an extra 15 minutes to reduce the sauce. The result was a bland chicken and bland gravy overpowered by a sweet flavor from the milk. If at first you don't succeed, try, try again! *^-^*
This is very good! I thought the chicken came out so moist and tender, although it took quite a bit longer than 30 minutes for me. After 30 minutes, I turned the heat up a bit more to help it along and it still took 15-20 minutes more. I took the recipe poster's suggestion to season heavily and chose to use seasoned salt and freshly cracked pepper. I thought the flavor was very good and I would make this again. My only problem, besides the timing, was getting the "gravy" to thicken up enough, despite using the whole milk as called for in the recipe. Next time, I will mix a little cornstarch or flour with some cold milk, then stir that in towards the end of the cooking time to help thicken the sauce. Note:I skinned half of the chicken pieces before browning and felt there was no sacrifice to taste.
This was really good and very simple. I added a little chopped garlic and used butter instead of oil to brown the chicken. I also used season-all instead of salt and pepper. I only had two percent milk in the house so I had to add a little flour at the end to thicken the gravy. The chicken was very moist and tender - will definately make this again!