Milk Braised Chicken Thighs with Garlic & Saffron

Name: Milk Braised Chicken Thighs with Garlic & Saffron
Cuisine: Northern Europe
Ingredients: salt, pepper & lemon juice to season; salt, pepper & lemon juice to season; salt, pepper & lemon juice to season; 1 tsp cornflour; 2 egg yolks; 250 ml / 8 ½ fl oz / 1 cup whole milk; 2 bay leaves, lightly bruised (fresh if possible); 2-4 garlic cloves, peeled and chopped (depending on their size); 8 x chicken thighs, skin on & bone in (or boned if you prefer); 2 tbsp vegetable oil; 2 pinches / 40-60 saffron strands, crushed; 75 ml / 2 ½ fl oz / ⅓ cup double cream; 2 tbsp chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Adapted from the recipe for ‘Hennys in Gauncelye’ in Two Fifteenth Century Cookery Books (Harl MS 279).

Ingredients

75 ml / 2 ½ fl oz / ⅓ cup double cream
2

Europe
United Kingdom
Main course
Gluten-free

Method

Heat the cream in the microwave for 20 to 30 seconds until very warm then add to the saffron. Allow to infuse.
Heat the oil in a large, flameproof, lidded casserole. Season the chicken well with salt and pepper. Brown the thighs then drain off the excess oil.
Return the chicken to the pan with the garlic, bay leaves and milk.