There’s been a bunch of buzz on this recipe lately, and I wanted to get in on the action! On a whim, I decided to pick up a whole chicken on our afternoon walk. I’m so glad I did.
This recipe was super easy. The prep is a snap! If I can do it with a teething baby in the background, then anyone can.
The results are fantastic. It will be in your rotation in no time. It’s officially on mine!
The sauce is SOOO good. And the best part is that there is A LOT OF IT. We actually brought the pot up to the table and dipped our pieces right in (gross I know, but come on!). If you make this, you will know exactly why.
The major herbal/flavor ingredients- Garlic, Lemon & Sage (cinnamon not pictured)
After browning, I put it in the oven with the lid on for the first 30 minutes.
Then I took it off for the rest of the time.
Chicken in Milk
(recipe from Jamie Oliver)
-1- 3 lb. organic chicken
-salt and freshly ground black pepper
-1 stick butter
-1/2 cinnamon stick
-1 good handful fresh sage, leaves picked
-2 lemons, zested
-6 garlic cloves, skin left on
-1 pint milk
Directions:
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. 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 with the lid on. 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.
I served it with some smashed potatoes & a salad with a lemon-poppy seed vinaigrette. I took some of the garlic from the pot of chicken, squeezed it out of the skins and mixed it with the smashed potatoes. Scrumptious! This is how Friday night dinners are supposed to. A good way to start the weekend, don’t you think?
