Public recipe with member extras
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.
Mains · Weeknight One-Pot Dinners
What you need
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
Instructions
- 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.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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