Chicken in milk
A slightly odd, but really fantastic combination that must be tried.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.
• from Happy Days With The Naked Chef
Comments
Mellocino [Visitor]
Sat 12 Jan 2008 @ 06:57
Yum.... Looks weird. Don't let your guests see the sauce in the pot. This is no easy. I made from just watching the show so my measurements were a bit off. But I have received Xmas cards this year asking me to make it again for dinner soon.. Nice... Can't wait to try it again with the recipe!!!
Tom [Visitor]
Sun 20 Jan 2008 @ 23:47
I tried this recipe (from the book) last week and it was pretty good.
It's a very aromatic dish and I personally enjoyed it. My family however thought it was slightly bland for their liking. Still a very nice dish and worth a try!
It's a very aromatic dish and I personally enjoyed it. My family however thought it was slightly bland for their liking. Still a very nice dish and worth a try!
Linda [Visitor]
Mon 21 Jan 2008 @ 00:16
I love this recipe, it's just so different and the method is really enjoyable to do. The result is amazing and my hubby loved it - Thanks Jamie
Melanie [Visitor]
Tue 22 Jan 2008 @ 03:49
This looks like rock and roll recipe! Cant wait to try it!
Tiffany [Visitor]
Fri 25 Jan 2008 @ 01:52
I LOVED this recipe. I had a family visiting from Peru South America, and it was a hit with everyone. Thanks for the great recipe!
Barbara West- Germany [Visitor]
Sun 27 Jan 2008 @ 15:11
I have a similar recipe which is absolutely fantastic using chicken legs. First you have to fry 150 grams of lean bacon bits in a pan and then put them in a Pyrex dish. Then cover the chicken legs in flour and fry them from both sides in a pan with a litte bit of oil. Then you need to fry up about 125 grams of lean bacon bits and then put the legs in a frying pan with a little bit of oil and fry them until they are brown on both sides. Put the legs into the Pyrex dish and add milk until half covered with milk. Leave the tops dry so that they can brown in the oven. Add Knorr chicken stock granules to the milk to flavour the sauce. then bake in the oven at 190 for 1 hour and add sliced fresh mushrooms towards the end. The sauce needs to be slightly thickened before serving. Tastes really good served with mashed potato and vegetables.
Jeanette Clark [Visitor]
Tue 05 Feb 2008 @ 11:26
I think this is my favourite chicken recipe of all time. The chicken is so juicy and tender it is almost unbelievable. Great hit with all my friends.
cain and jack from 11E food at Ounsdale high school wombourne [Visitor]
Wed 06 Feb 2008 @ 10:09
something that my cat would eat!!!! disappointing from cain and lane
Victoria Lillford [Visitor]
Fri 08 Feb 2008 @ 20:04
I made this a while ago for my family and it tasted fantastic. My sister who is a fussy eater even liked it and now begs me to make it again and again. Thanks Jamie
CGR [Visitor]
Fri 08 Feb 2008 @ 22:09
Very tasty. Who would have thought this combination would work? So easy to do. The chicken was tender and the sauce was flavourful. Will make again.
Kathryn [Visitor]
Sat 16 Feb 2008 @ 21:13
This has to be one of my all time favourite Jamie recipes. When I want chicken this is what I want!
jackie [Visitor]
Sun 24 Feb 2008 @ 15:54
i saw this one on italian cable tv ,programme oliver's twist. fortunatly i remebered the method which is a little differento to the one on line. The chicken was stuffed with skinned lemons and sage stalks, i cooked it last night, 190c for 1 1/2 hrs but it could have done with a little more, does it need taking the lid of the pot towards the end ?(i used soaked greaseproof paper as shown on tv)
but good anyway thanks jamie for quick and good no mess homecooking
but good anyway thanks jamie for quick and good no mess homecooking
Envision [Visitor]
Fri 29 Feb 2008 @ 13:09
Chicken in milk? whatever next?
kev [Visitor]
Tue 11 Mar 2008 @ 17:16
really tasty, tho the juices were definately not suitable to put over the chicken! they looked rather dodgy with the curds, didnt look like the picture up there!
Jodie [Visitor]
Mon 07 Apr 2008 @ 04:48
This is amazing - don't be put off by the curdling..It tastes amazing and gets made over and over in my house!
Amy [Visitor]
Wed 16 Apr 2008 @ 05:08
THAT LOOKS YUMMMMMMMMMMMY, I WILL JUST LIKE TO SAY YOUR GREAT
Aunty K [Visitor]
Wed 07 May 2008 @ 01:14
I've done this recipe a number of times and it never fails to deliver results! By the way Jamie, my 12 yr old godson, Bodie, was in England last Christmas & saw your show "Fowl Dinners". From that moment on, he has insisted his Mum & Dad buy free range! Well done!
Teo [Visitor]
Wed 07 May 2008 @ 14:50
This recipe is made in my house at least 6 times a year. I love it. I serve it over a bed of polenta and a side dish of greens ( spinach of Swiss chard when in season) I save the juice to the freezer for later use in roasted potatoes. It enhances the flavor of potatoes incredibly.Parchment paper in the bottom of the pan helps with clean up. You should try this recipe at least once. you won't be disapointed.
Dikke Van Deynze [Visitor]
Thu 08 May 2008 @ 09:59
I have made this several times for my family and friends and they all loved it. Me too! Its easy to make, smells like a Asian curry, and it's so tasty. I use chicken cutlets which is easy to portion and always add the juice of one lemmon too.
Greatings from Belgium
Greatings from Belgium
rate
1470 votesserves 4
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
• 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
