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
serves 4
A slightly odd, but really fantastic combination that must be tried.
ingredients:
• 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
Directions:
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.
Jamie Oliver's Chicken In Milk
Ingredients
- 1. SLICE THE GINGER AS THINLY AS POSSIBLE. IT CAN’T BE TOO THIN SO USE A SHARP KNIFE.
- 2. PUT THE GINGER SLICES IN A NON-REACTIVE POT COVER WITH WATER, AND BRING TO A BOIL. REDUCE HEAT AND LET GINGER SIMMER FOR TEN MINUTES. DRAIN, AND REPEAT ONE MORE TIME.
- 3. MIX THE SUGAR AND WATER IN THE POT ALONG WITH A PINCH OF SALT AND THE GINGER SLICES, AND COOK UNTIL THE TEMPERATURE REACHES 225F (106C.)
- 4. REMOVE FROM HEAT AND LET STAND FOR AT LEAST AN HOUR ALTHOUGH I OFTEN LET IT SIT OVERNIGHT. OR IF YOU WANT TO COAT THE SLICES WITH SUGAR, DRAIN VERY WELL WHILE THE GINGER IS HOT, SO THE SYRUP WILL DRAIN AWAY BETTER.
- 5. STORE GINGER SLICES IN ITS SYRUP OR TOSS THE DRAINED SLICES IN GRANULATED SUGAR. SHAKE OFF EXCESS SUGAR, AND SPREAD THE GINGER SLICES ON A COOLING RACK OVERNIGHT, UNTIL THEY’RE SOMEWHAT DRY. THE SUGAR CAN BE REUSED IN A BATTER OR ICE CREAM BASE, OR FOR ANOTHER PURPOSE.
- STORAGE: THE GINGER PACKED IN ITS SYRUP, CAN BE STORED IN THE REFRIGERATOR FOR UP TO ONE YEAR. IF YOU’RE CONCERNED WITH IT CRYSTALLIZING, ADD A TABLESPOON OR TWO OF CORN SYRUP OR GLUCOSE TO THE SUGAR SYRUP AT THE BEGINNING OF STEP #3. IF TOSSED IN SUGAR, THE PIECES CAN BE STORED AT ROOM TEMPERATURE FOR A FEW MONTHS.
Instructions
- 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.
