1. First you need to wash and dry the chicken. The classic recipe for chicken in milk-garlic sauce can be slightly modified by using only fillet. The dish will not lose its taste due to this.
2. Pour a little vegetable oil into a frying pan with high sides (you can also use butter if desired) and heat well. During this time, carve the chicken and cut into portions. Cooking time will depend on the size of the chicken pieces. Place chicken in hot oil and fry over medium heat until crust forms.
3. This time is quite enough to prepare the remaining ingredients - vegetables. In this recipe, you can use everything you have in the refrigerator: tomatoes, zucchini, bell peppers, carrots, onions or eggplants (you can also omit the vegetables altogether if you wish). Peel the onion and cut into small cubes or half rings. Wash the tomato and cut into cubes (you can remove the skin first), and grate the carrots.
4. When the bird turns golden, it’s time to add the vegetables to the pan. Mix everything carefully and leave on low heat for another 10-15 minutes until the vegetables become soft.
5. The sauce is one of the main components of this dish. To prepare it, you need to combine milk, garlic squeezed through a press (the amount depends on your taste preferences), and starch in a deep bowl. The sauce should be salted and pepper to taste. Then add your favorite spices, fresh or dried herbs and mix well.
Chicken, no matter how it is prepared, always turns out very juicy and tender, and to spoil a dish with it you need to try very hard. So, when stewing chicken meat in milk, it is absolutely impossible to get a tasteless result, everything is so simple and clear in the cooking process itself. The most tender meat and incredibly tasty milk sauce is what everyone who gets down to business will end up with. This is why novice cooks adore this recipe; however, experienced cooks sometimes want to relax and prepare dinner without much hassle.
Required ingredients: 
- chicken legs – 1 kg,
- milk - about 1 glass,
- garlic – 3-4 cloves,
- large onion – 1 pc.,
- dill - a small bunch,
- salt, dry Italian herbs and ground black pepper - to taste,
- sunflower oil - as needed.
Note: Chicken legs can be replaced with any other part of the chicken.
Description of the cooking process
1. Prepare chicken meat, namely, rinse thoroughly in cool water and, if desired, remove the skin. Then rub it with a mixture of spices and fry in heated sunflower oil until a beautiful golden crust.
2. In a separate frying pan, sauté a finely chopped onion and transfer it to the meat.
3. Pour milk over the meat and onions, season with spices to taste and place the frying pan with them on low heat. Cover with a lid and simmer the chicken for about 25 minutes.
4. Finely chop the dill with a knife, and chop the garlic using a garlic press. Add the chopped ingredients to the stewing meat and leave the pan on the heat for about 10 minutes.
Step 1: Prepare the chicken.
Take fresh chicken fillet, rinse it under cold running water and dry it with paper kitchen towels.Then we place the meat on a cutting board and cut off the film with cartilage from it.
After this, cut the fillet into portions of 2 to 3 centimeters in size, transfer them to a deep bowl, sprinkle with salt, dried ginger and marjoram to taste.
Rub the spices into the chicken with clean hands and leave it like that for 10 - 15 minutes.
Step 2: Fry the chicken.
After the required time, put the frying pan on high heat and pour one or two tablespoons of vegetable oil into it.
Let the oil heat up, then carefully lower the pieces of the infused fillet into it and fry them on all sides for 45 minutes stirring vigorously with a kitchen spatula.
At this stage of cooking, there is no need to bring the meat to full readiness; a light golden crust on the chicken pieces is quite enough.
Step 3: bring the dish to full readiness.
When the chicken fillet becomes golden brown, pour it with the required amount of whole pasteurized milk and, if necessary, add a little more salt and spices.
Next, bring the liquid to a boil, reduce the heat to between low and medium, cover the pan with a lid and simmer the meat 10 – 15 minutes, stirring occasionally. During this time, the chicken will be fully cooked, and the milk will almost evaporate, leaving very little at the bottom of the pan. 
It can be evaporated completely or left and used as a gravy. Infuse the finished dish with the lid on while the stove is turned off. 45 minutes. Then we arrange it in portions on plates and serve.
Step 4: Serve the chicken in milk.
Chicken in milk is a second course that is served hot. Basically, each serving is supplemented with some kind of side dish: boiled rice, mashed potatoes, fresh vegetable salad, pasta or other pasta. This dish has a pleasant sweet and salty flavor with a pronounced aroma of ginger, marjoram and milk. Enjoy!
Bon appetit!
Marjoram can be replaced with dried basil;
Instead of vegetable oil, you can use butter;
If desired, 2 - 3 minutes before the dish is completely ready, you can add a tablespoon of sifted wheat flour to the milk remaining at the bottom of the pan. Mix everything until smooth and heat until the gravy thickens;
Sometimes this dish is prepared differently. The fried chicken is placed in a baking dish, poured with milk and baked for 30 minutes in an oven preheated to 200 degrees Celsius.
Chicken in milk is the most tender chicken meat baked in the oven with milk sauce. The chicken turns out so tender that you can even bite it with your lips. Chicken stewed in milk is a quick, tasty and easy to prepare dish.
Compound:
- Chicken (legs, thighs) – 1-1.6 kg
- Milk – 1.5 cups
- Lemon – 1 pc (only lemon zest is needed)
- Butter – 20-30 g
- Garlic – 2-3 cloves
- Curry – 1 teaspoon
- Ground black pepper - to taste
- Salt - to taste
Preparation:
Wash the chicken and remove the skin. In my opinion, the chicken is too oily if you leave the skin on.
Place the frying pan on the fire and melt the butter in it.
Fry the chicken in melted butter. The chicken must be fried on both sides over high heat for literally 1 - 2 minutes, it should set on the outside so that all the juices are sealed inside and remain raw inside. This will give the chicken a lighter color. If there is a lot of chicken, you can fry it in two batches. Salt and pepper the chicken when frying.
Transfer the fried chicken to a plate, cover with a lid to keep it warm and set aside for a while.
Prepare milk sauce. In the pan in which the chicken was fried, combine the milk with salt, pepper and curry.
Remove the zest from the lemon, we only need the yellow part, so try not to touch the white layer. The most convenient way to remove the zest is with a potato peeler. There is no need to additionally grind the zest.
Add the lemon zest to the milk sauce, place the sauce on the stove and bring it to a boil, stirring constantly. There is no need to boil the sauce; as soon as it boils, turn it off immediately.
Peel the garlic and cut into thin slices.
Place the garlic on the bottom of the mold with the milk sauce and place the prepared chicken in the mold.
Pour the sauce over the areas of the chicken not covered with sauce and place the chicken in an oven preheated to 200 degrees for 1 hour. During cooking, be sure to open the oven 2-3 times to pour the sauce over the areas of the chicken protruding to the surface.
After an hour, the chicken in milk in the oven is ready, serve it hot with any side dish of your choice. In my opinion, this chicken goes perfectly with mashed potatoes.
Bon appetit!
Below you can watch a funny video:
And it seems that it’s nothing special - chicken in milk and sour cream sauce. But, firstly, I have never tried chicken with such a sauce, and secondly, it turned out to be so delicious!
Author's words: " Many people love chicken in sour cream. I used to do this: at the end I just poured sour cream over the almost finished chicken, added a little garlic, 5 minutes under the lid and it’s done. Not long ago I started making chicken in milk and sour cream sauce. I really love this sauce. It's universal. This sauce can be poured over meatballs, fish, and meat before baking in the oven or simply stewing in a frying pan or saucepan. Why I like it: yes, because, unlike sour cream, it does not curl at the end, retains its uniformity and appearance, and can be poured over a side dish. And there’s no need to talk about taste. Delicious).
I'm posting the recipe in the children's theme. One BUT! The mushrooms that I add for taste are not recommended for children under 7 years old. Just don't put them in and that's it. They don't play a strong role. The dish is suitable for both children and adults, i.e. for the whole family. They also served chicken in sour cream sauce in kindergarten... "
You will need:
- Chicken (rabbit, turkey) - 1 piece (the quantity is not important and you can take regular fillet without skin)
- 1 small carrot (or a quarter of a red bell pepper)
- A little oyster mushrooms or champignons (for children over 7 years old)
- A little vegetable oil to grease the pan
- 50-100 ml. water for extinguishing
- Salt to taste
For the sauce
- 0.5 stack. warm milk
- 2 tsp flour
- 0.5 stack. sour cream
- you can add a little salt
Preparation:
Cut the chicken into pieces, removing skin and excess fat. You can just take the fillet, cutting it into small pieces.
Peel the raw carrots and cut into thin strips or small cubes.
Pour a little oil into a heated frying pan or pan and place the chicken pieces, sprinkling chopped carrots on top.
Pour a little boiling water (50-100 ml). Cover with a lid and simmer the chicken until white for about 10 minutes.
Wash and finely chop the oyster mushrooms (if you cook with them). Place on top of the chicken and continue to simmer, covered, for about 20 minutes until the chicken is done. You can immediately add salt to the top of the chicken.
Let's prepare the sauce:
Dilute 2 tsp flour in 0.5 cup warm milk.
Stir well with a fork so that there are no lumps. 
Add 0.5 cup sour cream. 
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