Zach Schau

Milo Chicken

Zach Schau
Milo Chicken

Milo Chicken is a hearty chicken dish created by Chef Tessa that's simple to make and will surely please your crowd.

Chicken Thighs are our go to because they're a lot juicier of a cut than a breast, and the fat cooks down with time spent in the Dutch Oven which leads to both a healthier + tastier meal.

  • 1 pack Chicken Thighs (1 or 2 thighs per person, unless you're me, then go for 3-4)
  • 1 Blood Orange
  • Caperberries
  • Fresh Olives
  • Chicken Broth
  • Garlic
  • Yellow Onion
  • Dry white wine


  1. Heat your Dutch Oven on the gas (or induction) burner with a little Olive Oil. Mince some garlic and dice your onion and toss in to the pot, once hot. Cook for just a minute or two, until the onions are clear.
  2. Carefully place your chicken thighs in the pot around the edges, trying to cover all the surface area. Cook for 5 minutes, without moving, to form a good crust. Then flip once and cook 2 more minutes and use about a cup of dry white wine to cover the thighs.
  3. Once the wine reduces about halfway, add the chicken broth and bring to a boil. Once at a boil, reduce heat to simmer, and cover with the lid.
  4. Cook for a good hour on simmer, if you can bear it. Now is when the magic happens. Fats break down and the chicken is getting more tender by the minute.
  5. 45 minutes in, place your caperberries and olives on top and re-cover for another 15 minutes.
  6. Take off the heat and let the pot rest for 5 minutes before serving, with the lid off.
  7. Now enjoy, and please share.