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Chicken Braised in Milk & Beer ❦ Frango Guisado com Leite e Cerveja

This is one of those recipes that doesn't look very good, but tastes absolutely amazing.

Do not get me wrong, Italians braise pork in milk all the time. To them, I am sure, this curdled sauce looks divinal. Essentially the milk separates, leaving behind cheese curds. Yup, delicious little bits of ricotta. The chicken itself is superbly moist. The lactic acid in the milk turns the meat insanely smooth and without the typical dried out breast. Most importantly, as you already know from my other chicken posts, it is cooked upside down for 3/4 of the time and then flipped to finish and brown.

If the curdled sauce isn't for you, don't stress. You can strain it as I did. I can hear you Italians all gasping, LOL. I hope you enjoy my version. My girls love this chicken. It pairs beautifully with buttery mashed potatoes.

Chicken Braised in Milk & Beer ❦ Frango Guisado com Leite e Cerveja

Serves 4

Takes 1 1/2 Hours

*Tip: If you don't have a fan-assisted oven, raise the temperature by 20 degrees C (ie: if a recipe gives a temperature of 180°C , raise it to 200°C )

*Equipment needed: Oven safe casserole with lid

1 Free-range chicken, about 1.5kg (3lb 5oz) max.

3-4 tbsp. Garlic, about 6-8 cloves minced, or more if you wish. I can never have too much garlic ;)