To quote Jamie Oliver, Chicken in Milk is “a slightly odd, but really fantastic combination that must be tried.”
A couple years ago we began what’s now a weekly ritual of cooking a whole chicken. Not only do we enjoy a mouth-watering chicken dinner each week, but we then turn bones into broth, and broth into amazing soups and stews. It was B who first discovered Chicken in Milk by Jamie Oliver. In an attempt to change it up each week (Ooo I like that…the “Chicken Change Up”) he began to read endless websites searching for new and interesting whole chicken recipes. There are a ton of them to try….but none that got our attention quite like this Chicken in Milk recipe.
Begin with a 4-5 lb. whole chicken, seasoned well with sea salt & freshly cracked pepper. In a snug-fitting heavy pot, brown the chicken on all sides in butter and olive oil, until it is golden all over. Then add the incredible ingredients: lemon zest, cinnamon stick, fresh sage leaves, garlic cloves, and the star of the show….the milk.
The original recipe calls for baking the chicken uncovered, but that just goes against all our chicken in a pot instincts. So we started this guy uncovered for 30 minutes and then put the lid on to finish for the final hour. A covered pot encourages beautiful juices which in this case enhanced this fantastic rich sauce. The lemon juice tends to split the milk, so if little milk curds bother you just strain before serving. The first time we made this we strained it, haven’t bothered since….it’s simply delicious straight from the pot. Be sure to serve with a nice scoop of mashed potatoes (or mashed cauliflower)…with a well in the middle for a ladle of sauce….that you can dip your chicken in or your spoon. Can you tell I’m reliving this amazing dinner as I write?! It’s been three days since we had this chicken and as I type this post I promise you the aromas and flavors are still with me…Yum!
And as a bonus, I must share that last night….I was brilliant. Sitting in our fridge was that snug-fitting heavy pot. Inside it was a partially picked chicken resting in a pool of milk sauce. This is where the brilliant part comes in. Can you say….Chicken & Dumplings. With very little effort I turned Chicken in Milk leftovers into the most scrumptious Chicken & Dumplings. We will never have one without the other again.
- 1 4-5 lb. whole chicken
- Sea salt & freshly cracked pepper
- 2 Tbl. butter
- 2 Tbl. olive oil
- ½ cinnamon stick
- zest of 2 lemons
- 10 garlic cloves
- 8-10 fresh sage leaves
- 4 cups whole milk
- Preheat oven to 375 degrees.
- In a snug-fitting pot melt butter & olive oil over medium heat.
- Add chicken browning on all sides.
- Remove from heat.
- Remove chicken and pour off excess oil.
- Return chicken to pot with all remaining ingredients.
- Cook chicken uncovered for 30 minutes, basting with liquid once or twice.
- Then cover for an additional hour or until chicken is registered done on an instant read thermometer.
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