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Chicken in milk © David Loftus
Jamie recommends this wine to go with this recipe
Chalk Hill Redemption Chardonnay 2008
£9.99

chicken in milk

main courses | serves 4
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
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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

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user comments

54 comments
1. Arpana Wed 19 Aug 2009 @ 12:14 Hey...i was wondering if the milk is added after cookin the chicken in butter and olive oil? plz do let me know...cant wait to try this recipe. thanks!!!
2. Tammy Tue 14 Jul 2009 @ 13:30 I watched the episode where Jamie made this chicken and to get the best results you need to bring the ingredients in the roasting dish to the boil on the hob, and then cover the dish with wet wax paper before you put it in the oven. The wet paper makes the chicken golden on the outside but prevents it from drying out.
3. Helen-Claire, Melbourne, Australia Mon 06 Jul 2009 @ 17:05 This dish is a cracker! I haven't had anyone say they don't like it yet!
4. Libby Tue 09 Jun 2009 @ 10:35 I presume you don't cover with a lid?
5. Vivienne Tue 02 Jun 2009 @ 18:14 I watched from Austria version German yesterday. But it would be great to see original soundtrack.It's look so easy yummy. I will absolutely try it.Thank you for this recipe!!
6. srg Sat 02 May 2009 @ 22:10 this is a great recipe...we make it every three weeks or so, but I've never really gotten curdles in the sauce. I've used all different kinds of milk-- 1% to whole and I've cooked it with the lid off and on. Any tips? Does the recipe in the book have more specific directions?
7. Gloria Thu 23 Apr 2009 @ 14:29 I saw this episode on the foodnetwork a very long time ago. The directions on the website where not the same as they where on the show. I loved this recipe so much, that I recorded it.The difference was the chicken was also stuffed with lemon and sage. It was very good.
8. Sam Fri 03 Apr 2009 @ 13:19 This is a wonderful recipe!!! I used boneless chicken breasts, more cinnamon, one lemon and a little fresh thyme (I couldn't find fresh sage, Ugh, I used dried). It was out of this world!!! I cooked it with the lid on for the entire time. I will make this recipe again and again. It tasted as good as it smelled and looked. I am happy that I tried something new. Cheers!
9. The Varian Wed 01 Apr 2009 @ 04:19 My family and I made this tonight and it really was outstanding. That being said, I would add slightly more lemon zest and cinnamon. Also, try and put some herbs in the cavity before frying to amp up the flavor. Other than that, this really is one helluva moist chicken....

Try it. Its amazing.
10. nicole Wed 01 Apr 2009 @ 03:43 This recipe ROCKS. I love it. A huge hit. I even blogged about it!
www.deliajude.blogspot.com
11. Coco Wed 01 Apr 2009 @ 01:10 This was awesome!
I actually left the lid on my dutch oven for the first hour and then off for the remaining 30 minutes. I think this time the dish was more moist and flavorful. Don't forget to scoop out those garlic cloves to spread on crusty bread when the chicken is done cooking.
12. John Adams Tue 31 Mar 2009 @ 13:58 Great dish. Try it with quail and add roasted garlic and a splash of truffle oil for a plated presentation.
13. Kate Lovell Mon 23 Mar 2009 @ 22:35 to the people who made negative comments without actually trying it - you obviously are just not adventurous in the kitchen and have no life. to those who tried it and didn't like it - something must've gone wrong. anyone who likes chicken would love this! it sounds weird, and people turn their nose up when you describe it, but one taste makes you realise that this recipe is genius!
14. re-pete Fri 13 Feb 2009 @ 11:27 This recipe is perfect for dinner parties as it's so easy and tastes great. You can just leave it doing it's thing whilst concentrating on other courses, which is handy.
15. Merethe Tue 10 Feb 2009 @ 20:38 I'm from Norway, and wonder... How many liters is 1pint??
16. secondhandrose Sun 01 Feb 2009 @ 10:16 I'm a very very inexperienced cook, but I found this recipe easy to make and the taste...fantastic!!! A few friends came over to my pad and were shocked at how good the dinner was!!! Not only is it divine to eat, it also looks great when you serve it, like some of your garden has plonked itself on a chicken! Thanks for the fab recipe! I heart you Jamie!!!
17. clare Thu 29 Jan 2009 @ 13:04 Hi, I am searching the internet for childrens organic sweets or lolly pops for my new eco friendly party business- the idea is the arts and crafts and gardening parties only use eco friendly/ fairtrade/recycled/re-used or green products and i am looking for products to go in the party bags- i want to put 1 organic lolly pop or smal pkt of sweets but cannot find any to buy in the uk? can you advise me at all? i want to push healthy and organic also in the party throughout eventually i will make these products but for quickness to start need to buy them an am struggling big time?
18. MPW Thu 22 Jan 2009 @ 10:06 I've cooked this dish twice and this recipe is completely foolproof. I prefer it with the zest of only one lemon. I didn't use cinnamon either, and it still stands up. The chicken is incredibly moist afterwards and comes straight off the bone. Yum. The only bad thing was I had excess of the delicious sauce and nowhere to put it but the bin. Gutted!
19. leanne Sat 17 Jan 2009 @ 12:38 yum....please Jamie is way hot!!!
20. Graham Sat 10 Jan 2009 @ 21:23 Not for me
21. tone911 Tue 30 Dec 2008 @ 00:56 A very good dish when done to the recipe and variations to this dish makes it a little personal to the cooks.
Next time I will try it with chicken pieces to make easier servings.
22. Blake Tue 23 Dec 2008 @ 07:58 I made a version of this with just a few chicken wings for me and my girl... it was quite tasty... a little more of my variation but i loved it. I love the idea for this dish! Make it your own though! It's quite amazing and the ladies love when you add a little creativity to it! The cheese from the milk added with the lemon zest is just amazing! very good! All the ingredients are best mates in this for sure! I hope everyone enjoys this as much as I do!
23. ching aranas Sat 20 Dec 2008 @ 23:43 im glad to see your food network show/saturday mornings here in las vegas, ive been a regular follower of your show sinced i left PH,and HK.

I like your style of cooking, keep it up!
24. Yuliya Wed 03 Dec 2008 @ 22:45 It is a fantastic recipe! it is very easy and so tasty! Thank you, Jamie!!!
25. lucy Sat 29 Nov 2008 @ 17:55 looks good,sounds nice.
26. Dave Sat 22 Nov 2008 @ 15:26 Hey guys, so I just cooked this, and was looking really forward to it but it tastes really bitter... I followed the recipe to the letter. What could I have done wrong? It seems the lemon zest is very overpoweringly bitter.
27. stuart felstead Mon 29 Sep 2008 @ 11:29 can you milk a chicken?
28. Chris Fri 19 Sep 2008 @ 13:30 Thanks Jenny for letting us know your life story
29. stuart felstead Tue 09 Sep 2008 @ 10:01 wtf thats horrible. it taste like a pooey bum hole.
30. kiwiteen Mon 08 Sep 2008 @ 02:07 Looks good! It's nice to see recipes normal people can make too! would it be ok if i just used a chicken legs instead of a whole bird?
31. The John Port Crew Mon 21 Jul 2008 @ 15:17 This dish looks disgusting- Jamie- Get a life and make something that people want to eat!!!
32. DebDiMaggio Tue 08 Jul 2008 @ 17:03 did it, replaced the cinammon for chillies and it worked wonders too, loads of juicy left overs too which will make a great topping for crostini!!! Love it love it love it!!!!!!!!!!!!!!!!!!!!!!!!!!
33. Despina Sun 06 Jul 2008 @ 12:43 This was so delicious. I even tried it with chicken breasts (if you don't have the whole chicken). Excellent combination and wonderful aroma.
34. mona Wed 02 Jul 2008 @ 13:02 5 stars for my new favourite dish! it was more than delicious when i cooked it the first time. i added a bit thyme - it was just wonderful and it's quickly prepared. i'd recommend it to everyone. :)
35. Jenny Tue 20 May 2008 @ 09:46 My Mam watches Jamie on TV. An i like alot of his recipes.I'm going to give alot of these recipes to myfriend Lewis he loves Cooking and will love these ideas.
36. Dikke Van Deynze 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
37. Teo 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.
38. Aunty K 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!
39. Amy Wed 16 Apr 2008 @ 05:08 THAT LOOKS YUMMMMMMMMMMMY, I WILL JUST LIKE TO SAY YOUR GREAT
40. Jodie 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!
41. kev 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!
42. Envision Fri 29 Feb 2008 @ 13:09 Chicken in milk? whatever next?
43. jackie 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
44. Kathryn 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!
45. CGR 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.
46. Victoria Lillford 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
47. cain and jack from 11E food at Ounsdale high school wombourne Wed 06 Feb 2008 @ 10:09 something that my cat would eat!!!! disappointing from cain and lane
48. Jeanette Clark 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.
49. Barbara West- Germany 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.

50. Tiffany 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!
51. Melanie Tue 22 Jan 2008 @ 03:49 This looks like rock and roll recipe! Cant wait to try it!
52. Linda 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
53. Tom 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!
54. Mellocino 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!!!

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