This week I would like to share a Jamie Oliver recipe that has become a regular feature on our dining table. It is a variation of the usual roast chicken, and produces meat that is really tender.
The ingredients sound weird at first - so much milk? - but the gravy that you end up with is pretty amazing.
We have eaten this as chicken pieces served with sides of potatoes or grains. Sometimes, I shred the whole chicken and serve it on wilted spinach and pasta with gravy drizzled over. It is a nice change from other white sauces, and the lemon zest really lifts the flavours.
As with roast chicken, the bones are reserved to make delicious stock.
There are a few recipes floating around online with slight differences in ingredients used. What I ended up with is a combination of what I found and a few modifications.
Chicken in Milk
1 chicken
Salt & pepper
125g salted butter
1 cinnamon stick
A large handful of fresh sage, stems removed
Zest of 2 lemons
10-15 garlic cloves, skin on
565ml fresh milk
1. Preheat oven to 190C.
2. Season chicken with salt and pepper
3. In a dutch oven that just fits the chicken, heat up butter and brown chicken all over.
4. Place chicken on a plate and throw away the butter, or reserve for other use.
5. Place chicken back in the pot. Pour in milk.
6. Add all the other ingredients - sprinkle the lemon zest, cinnamon stick and the garlic into the milk, adding the sage last.
7. Put pot into the oven on the middle rack. Cook for 1.5 hours, basting every half and hour.
8. Remove from oven and serve chicken with the sauce as you wish.
3 comments:
looks very yummy!
lilac butterfly:
It is! Easy to do too - the only difficult part is frying the whole chicken. A bit of strength and good tongs are needed!
This is absolutely delicious! It will be a frequent dish at home now. Thank you
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