Chicken in Milk
May 30, 2016
I know that Chicken in Milk sounds terrible, but you must suspend your disbelief and try this easy to make chicken. It’s a dish that originated in Italy, and is made by braising a whole chicken in milk, along with herbs, lemon and spices. The milk helps to tenderize the chicken and infuse it with flavor. The chicken is often served with pasta or rice.
- Prep: 15 mins
- Cook: 1 hrs 40 mins
- Yields: 4 Servings
Directions
1Preheat the oven to 375°F, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in a little olive oil, 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 oil 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.
2Put 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.
3To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
Recipe adapted from Jamie Oliver
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