Chicken Braised in Milk, Lemon and Sage

Chicken Braised in Milk, Lemon and Sage

Although traditionally made with pork, I have used chicken, which is equally delicious and requires a much shorter cooking time. The nutty, sweet curds that form during cooking are characteristic of this dish and result in meltingly tender meat.

Serves 4

Photography by Aaron McLean
From issue #53
June 12, 2015
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$34.95

Subscribe