The benefits of turmeric in our diets are seemingly endless. As an anti-inflammatory, promoter of digestive health and an aide in various neurological disorders, turmeric serves as a star among the super foods. Coupled with milk, a natural tenderizer, this mixture provides an extraordinary base liquid in which the chicken is braised. Resulting in an incredibly flavorful way to serve chicken.
1 Whole Chicken
3 C Whole Milk
1 C Chicken Broth
2 Tbsp Turmeric
3 Tbsp Olive Oil, separated
1 C Trinity (Bell peppers, onion, celery), chopped
4 Carrots, skinned and sliced
1 Bay Leaf
Creole seasoning, salt, pepper and garlic powder to taste
Preheat the oven to 375*. In a dutch oven, heat one tbsp of olive oil over medium high heart. Season the chicken liberally with creole seasoning, salt, pepper and garlic powder (to taste). Brown the chicken in the dutch oven; making sure to brown all sides evenly. Once browned, remove and set aside.
Heat the remaining two tablespoons of oil and add in the trinity vegetables. Sauce the vegetables until wilted; adding water by the tablespoon to continue the wilting if needed. Once wilted, add the turmeric and cook for an additional few minutes. Pour in the milk and chicken broth, stirring to incorporate the vegetables and turmeric.
Add in the previously browned chicken and bay leaf. Bring the milk mixture to a boil for a minute, then lower the heat to a simmer.
Cover the chicken and place into the oven for 1 hour and 15 minuets. In the last fifteen minutes add the prepared carrots to the pot. Cover and cook for an additional 15-20 minutes uncovered; or until the carrots are tender. Once removed from the oven, let the chicken rest for 10 minutes. After the rest period, remove the bay leaf, serve immediately and enjoy! The chicken will be impossibly tender with a wonderful golden milk gravy as an accompaniment.
