I found out about this dish through Jamie Oliver’s show. I’ am a big fan of this man, he is a very passionate cook and his take on food is very homey and most of his dishes looks so appetizing and easy enough to cook. This dish really caught my fancy, the way he presented this on his show with the mashed potato on the side is really rustic, made me so hungry for it. The chicken meat is so tender and… oh, I don’t know I think you should just try it, it’s not a hard dish to cook, the recipe is quite simple. It is slightly similar to chicken curry in the picture which by the way is not mine; I decided to post Jamie’s original picture from his site because it is way better than mine (I already mentioned in the past that I take crappy pictures).
This recipe is a good break from your usual chicken recipes, why not surprise your family and friends by cooking this for them. I’m posting this recipe from Jamie Oliver, verbatim.
Chicken In Milk
A slightly odd, but really fantastic combination that must be tried.
• 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
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. 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.