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
- Fresh Olives
- Chicken Broth
- Yellow Onion
- Dry white wine
- 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.
- 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.
- 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.
- 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.
- 45 minutes in, place your caperberries and olives on top and re-cover for another 15 minutes.
- Take off the heat and let the pot rest for 5 minutes before serving, with the lid off.
- Now enjoy, and please share.