Chicken Braised in Milk & Lemon

📝 Ingredients

• 4 skinless chicken legs (about 220 g each)
• 1 tbsp olive oil + 15 g unsalted butter
• 600 ml semi-skimmed milk
• 1 unwaxed lemon (zest in strips + 1 tbsp juice)
• 6 garlic cloves
• 12 fresh sage leaves (about 6 g)
• 240 g basmati rice
• 400 g frozen green beans
• Salt, black pepper

🍴 Utensils

• Flameproof casserole dish with lid
• 2 saucepans
• Peeler
• Wooden spoon
• Whisk
• Colander

📖 Steps

1. Remove the skin from the chicken legs if needed by pulling it off with kitchen paper, then pat them dry and season both sides with salt and pepper. Peel the lemon zest into 5 or 6 wide strips with a vegetable peeler, avoiding the bitter white pith.
2. Heat the oil and butter in the casserole dish over a medium-high heat. When the butter foams, add the chicken legs and brown them for 4 to 5 minutes on each side without moving them, until well coloured. Set aside on a plate.
3. Reduce to a low heat. Crush the garlic cloves with the flat of a knife without peeling them, add them to the casserole dish with the sage leaves and stir for 1 minute, until the sage sizzles and smells fragrant, without letting the browned bits on the bottom burn.
4. Return the chicken legs to the casserole dish, pour in the milk and add the strips of zest. Scrape the bottom with a wooden spoon to release the browned bits. Bring to a simmer over a medium heat, then reduce to a low heat and cover, leaving the lid ajar.
5. Leave to braise for 45 to 50 minutes at a gentle simmer, turning the chicken legs halfway through. The milk reduces by half and forms little golden curds: this is normal and gives the dish all its flavour. The meat is ready when it comes away easily from the bone.
6. During the last 15 minutes, rinse the rice in cold water until it runs clear, then cook it for 10 to 11 minutes in a large pan of salted boiling water. At the same time, cook the green beans for 8 to 10 minutes in another pan of salted boiling water, then drain.
7. Remove the chicken legs and the strips of zest. Squeeze the garlic cloves into the sauce to release the soft flesh and discard the skins, then whisk vigorously for 1 minute to smooth the sauce. If it's too thin, reduce it for 3 to 5 minutes over a medium heat, then adjust the salt and pepper.
8. Drizzle the green beans with 1 tbsp lemon juice and toss. Serve each chicken leg on a bed of rice, coated in the garlic and sage sauce, with the green beans on the side.