Tuesday, 17 February 2015

Pot Roast Chicken in Milk

Ok, this is another Jamie Oliver recipe, but why not - they always work and are usually pretty simple to make.  This one is no exception.  From only a few ingredients and a fabulous fragrant dish is produced.

Chicken in Milk
Serves 4

1 chicken, I had a small one but it still did 4 meals.
1 pt semi skimmed milk
1/2 a cinnamon stick
bunch of fresh sage leaves
zest of 2 lemons
salt and pepper
8-10 cloves of garlic, leave the skin on
olive oil

Pre heat the oven to 190oc.  Take a heavy bottomed lidded pot and heat up some oil.  Take the chicken and season well, then brown in the oil until lovely and golden.  Remove the chicken and pour away the oil leaving the sticky unctuous mess at the bottom of the pan for extra flavour.

Return the chicken to the pot and add the remaining ingredients.  Cover and pop into the oven for 1 and half hours.  The lemon zest will make the milk split, but this will not detract from the creamy lemony taste. I did go back every half hour to baste the bird.

After this time, the chicken will simply pull apart.  I served over polenta with plenty of sauce on the top.  Delish.

Next time I will brown the chicken for longer as mine looked a little anaemic.

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