Monday, May 25, 2015

Jamie Oliver's Chicken in Milk

Jamie Oliver said "A slightly odd but really fantastic combination that must be tried"

He was right the family liked it.


1 3ish pound chicken(there wasn't one that small at my grocery store mine was just under 5lbs) Salt and freshly ground black pepper
1 stick butter
1/2 cinnamon stick
1 good handful fresh sage, leaves picked
zest from 2 lemons(make sure to avoid the pith some reviewers said they were not careful and it turned out bitter)
6 garlic cloves, skin left on
1 pint milk


Preheat the oven to 375 degrees F, and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot(save the butter use it in the mashed potatoes or cook some veggies in it). This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. (I covered with a lid for 1/2 the cooking time, reviewers said it would be moister) Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.

To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. I knew my family wouldn't like the bits of zest or sage so I strained it all through a fine mesh sieve. I ate mine with couscous but everyone else wanted mashed potatoes.

I hope you all love it.  Find some great pictures and a good review here 

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