December 03, 2010

Jamie Oliver's Chicken in Milk recipe

chicken in milk

main courses | serves 4
A slightly odd, but really fantastic combination that must be tried.

Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. (Cover for 1st 1/2 hour). 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. Serve with wilted spinach or greens and some mashed potato.

Happy Days with the Naked Chef


• 1 x 1.5k/ 3½lb organic chicken
• sea salt and freshly ground black pepper
• 115g/4oz or ½ a pack of butter
• olive oil
• 1/2 cinnamon stick
• 1 good handful of fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves of garlic, skin left on
• 565ml/1 pint milk


S. A. Fifer said...

I have a similar recipe from a Marcella Hazan cookbook using pork. I'll have to try this variation--and see about adapting it for one!

Miss Slick One said...

This was really good again, and I used the left-over chicken in chicken salad and a stirfry chicken. Awesome! : )