Chicken in Milk by Jamie Oliver. A slightly odd but a fantastic combination of flavours, but it must be tried. I was skeptical at first too, but after reading a ton of reviews, I decided to take the leap and give the recipe a try. Trust me, you will love it! It makes a delicious flavoured sauce, but be warned! The lemon zest will split the milk, and create curds, so it’s not the most appetizing looking, but it will be delicious and probably the best chicken recipe dishes you’ll ever have.
I was looking for inspiration on one-pot chicken dishes and stumbled upon this one on Jamie’s site. It was basically roasted chicken in a pot of milk, lemon zest, a cinnamon stick, and unpeeled garlic cloves. To me, this combination was so random, I’m amazed how Jamie created it, because it works and it works really well. I think the lactic acid in the milk tenderizes the chicken and the combination of the aromatics, makes for an amazing flavour bomb.
I first made the recipe with chicken thighs following the recipe step-by-step and it turned out amazing. I loved it, but like others I agreed that the curds was a bit of a turn off, but the flavour is amazing.
It’s such a simple process:
- Dust the whole chicken with flour
- Sear the whole chicken with butter
- Add milk, lemon zest, the cinnamon stick, fresh sage, and garlic (peeled)
- Baked covered for the first hour, and uncovered for the last half hour.
So what you will need is:
adapted from Jamie Oliver
2.5 lb Whole Chicken or parts
1 Teaspoon Grapeseed oil
1 Tablespoon Butter, unsalted (14 grams)
1 Tablespoon Flour (13 grams)/li>
freshly ground Black Pepper
1 stick Cinnamon
1 good handful fresh Sage, leaves picked
2 Lemons , zest of
1 Bulb of Garlic , peeled
1 3/4 Cups Whole Milk
1/2 cup Water
1. Preheat the oven to 375°F. Season the chicken generously all over with salt and pepper.
2. Then dust the chicken with flour
3. Fry the chicken in a little grapeseed oil and butter
turning the chicken to get an even colour all over, until golden.
4. Remove from the heat, put the chicken on a plate, and discard the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
5. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven covered for 1 hour. Baste with the cooking juice occasionally. Remove the lid and cook uncovered for another 30 minutes.
6. To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted greens and potatoes.
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!