Milk-Braised Shredded Chicken

• 6 chicken drumsticks
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 1 medium onion, finely chopped
• 4 cups chicken stock
• 4 toasted slices country-style bread
• Flat leaf parsley

1. Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a 5-to 6-quart crock pot, heat the butter over high heat until hot.
3. Sear the chicken, turning, until browned, 6 to 8 minutes total.
4. Sprinkle the flour over the chicken and stir to coat.
5. Stir in the milk, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Simmer the stew on low, covered, until the meat is very tender, about 5 hours.
7. Shred the chicken, discarding the bone and skin, if desired, then stir together with the cooking liquid.
8. Season with salt and pepper to taste and serve over toasted bread, sprinkled with the parsley leaves.

chicken, kosher salt, freshly ground black pepper, unsalted butter, flour, milk, onion, chicken stock, countrystyle, parsley

Taken from www.foodandwine.com/recipes/milk-braised-shredded-chicken (may not work)