From the kitchen
Camel Milk Braised Chicken Thighs with Wild Mushrooms
A deeply savory braise where camel milk is added at the very end to finish the pan sauce with a silky, light body.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1 cup Camel Milk
- 6 Bone-In Chicken Thighs
- 8 oz Wild Mushrooms, sliced
- 1 Shallot, minced
- 2 cloves Garlic, minced
- 1 cup Chicken Broth
- 2 sprigs Fresh Thyme
- 2 tbsp Olive Oil
Method
- Season the chicken thighs generously and sear skin-side down in olive oil over medium-high heat until deeply golden, about 6 minutes. Flip and sear 3 more minutes, then remove.
- In the same pan, sauté the mushrooms until browned, then add the shallot and garlic and cook until fragrant.
- Pour in the chicken broth, scraping up any browned bits, and add the thyme. Return the chicken thighs to the pan.
- Cover and simmer over low heat for 30 minutes, until the chicken is cooked through and tender.
- Remove the chicken to a plate. Pull the pan off the heat and stir in the camel milk to finish the sauce, then return the chicken to coat before serving.
Kitchen note
Adding the camel milk only at the very end, off the heat, keeps the braising liquid from splitting after a long simmer.
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