Milk-Braised Chicken With Escarole Salad

braised-chicken-escarole-salad
Photo by Christopher Testani
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 490 calories
    • Fat 19 g
    • Sat Fat 5 g
    • Cholesterol 315 mg
    • Sodium 710 mg
    • Protein 69 g
    • Carbohydrate 6 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 167 mg

Combine the milk, garlic, and rosemary in a 5- to 6-quart slow cooker. Season the chicken with ¾ teaspoon each salt and pepper. Add to the slow cooker. Cook on low for 6 hours or on high for 3 hours.

Transfer the chicken to a cutting board and discard the skin and bones. Shred the meat. Skim off and discard the fat and foam from the sauce. Season the sauce with ¼ teaspoon each salt and pepper.

Toss the escarole with the oil, lemon juice, Parmesan, and ¼ teaspoon each salt and pepper. Serve with the chicken, sauce, bread, and parsley.

Ingredients

  1. Check 2 cups whole milk
  2. Check 1 head garlic, halved crosswise
  3. Check 2 sprigs rosemary
  4. Check 8 whole chicken legs
  5. Check Kosher salt and black pepper
  6. Check 1 head escarole, leaves torn
  7. Check 1 tablespoon olive oil
  8. Check 1 tablespoon fresh lemon juice
  9. Check ¼ cup shaved Parmesan
  10. Check Toasted country bread and parsley, for serving

Directions

  1. Combine the milk, garlic, and rosemary in a 5- to 6-quart slow cooker. Season the chicken with ¾ teaspoon each salt and pepper. Add to the slow cooker. Cook on low for 6 hours or on high for 3 hours.
  2. Transfer the chicken to a cutting board and discard the skin and bones. Shred the meat. Skim off and discard the fat and foam from the sauce. Season the sauce with ¼ teaspoon each salt and pepper.
  3. Toss the escarole with the oil, lemon juice, Parmesan, and ¼ teaspoon each salt and pepper. Serve with the chicken, sauce, bread, and parsley.

* Total Time: 3 hours, 15 minutes to 6 hours, 15 minutes