It was a busy weekend and I was super tired out today and will admit the last thing I felt like doing was cooking. This Chicken in Milk recipe is a fantastic one when you are feeling that way, as it comes together pretty quickly and without much effort, yet it produces pretty fabulous results.
The original recipe comes from Jamie Oliver. I haven’t modified it really much besides the fact that I only use one lemon (I think the original recipe calls for 2). It is one of my favorite ways to prepare chicken.
It sounds a little odd at first glance to cook a chicken in milk, the milk curdles a little with the lemon zest (think ricotta cheese-like), and creates a very luxurious sauce. The garlic cloves are delicious pressed out of their skins and smeared on a slice of the chicken.
The original recipe for this recipe uses milk, but I have used cream on occasion, it doesn’t curdle the same but creates a very rich sticky goodness that I have to admit I prefer. Either way, I’m telling you to give it a try, it won’t disappoint.
INGREDIENTS:
– 1 small preferably organic free-range chicken
– zest of 1 lemon
– 1/2 cinnamon stick
– 1 handful fresh sage
– salt and pepper
– olive oil
– 2 cups or so of milk or cream
– 10 cloves garlic (whole in their skin)
– olive oil
METHOD:
Preheat oven to 375F.
In an ovenproof pan heat up enough olive oil to coat the bottom. Season the chicken liberally with salt and pepper and brown on all sides in the olive oil. Once done, add in your cream, sage, garlic (leave them unpeeled), lemon zest, and cinnamon stick.
Put it in the oven for approx. 45-60 minutes until the chicken is browned and juices run clear.
Let the chicken rest for a moment or so and then dig in! I always save the bones to make broth afterward too so you get two meals out of one!
You should try: ‘Zuni’ Roast Chicken with Chimchurri Sauce
