chicken

chicken in milk

servings
4

method

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 color 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 caramel flavor 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 onto 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

ingredients

• 1 x 1.5kg organic chicken
• sea salt and freshly ground black pepper
• 115g 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 milk

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1. by Rodrigoeller on Sat 07 Jan 2012 @ 03:10

This recipe rocked! I made it for my mother in law, my girl and a friend and they loved it! 6 months later they till say tha it was unforgettable!

2. by maria on Tue 20 Dec 2011 @ 10:34

i will try it today for first time and i'm sure it's gonna be perfect!!!!!!!!!!!!!kisses from kos island in greece!!!

3. by Ibrahim on Wed 07 Dec 2011 @ 07:49

Yeah. I did it and everybody just loved it!!! I however did not have a chicken with skin, so I cut 2 chicken into several pieces. I also did not use too much sage but other herbs such as oregano and fresh basil. Served it with potato mash and green beans together with the chicken sauce which I strained. Thanks Jamie - this was my first dish I cooked after 3 months - my wife says Thanks as well - I am sure!

4. by keith on Tue 22 Nov 2011 @ 08:52

I live in vietnam I can't get lemons will limes and/or oranges do?? thanks

5. by Murnee on Sun 20 Nov 2011 @ 15:13

Made this for dinner last night and my sons absolutely love it!! Do you think the recipe goes well with turkey?

6. by erin @ from city to farm on Tue 01 Nov 2011 @ 16:05

Found this recipe thru one of the old Oliver's Twist episodes, and WOW, is it tasty! Side tip from the show, use damp parchment paper tucked around the chicken before it goes into the oven to keep it moist. Works like magic! http://www.fromcitytofarm.com/2011/11/the-best-and-easiest-chicken-dinner-for-fall-and-winter/

7. by michelle kiely on Sun 16 Oct 2011 @ 21:37

love all your dishes i am going to try this chicken dishe looks amazing! like all the dishes i have made of yours i am sure this will be very tasty aswell.

8. by Fiona on Thu 15 Sep 2011 @ 05:48

This is one of my fav recipes ever, its easy fast and very delish. The leftovers make a great risotto. thanks so much xxx

9. by Angelee on Sat 27 Aug 2011 @ 00:45

This was completely delicious, in fact I'm making it again, right now, for the third time. It's SO easy and a complete crowd pleaser. Everyone thinks my cooking is magic now. Even the five year old loves it! Thanks Jamie, your recipes are doing wonders for my kitchen skills.

10. by Orange on Fri 29 Jul 2011 @ 06:08

This was good.

11. by Bardha on Sat 04 Jun 2011 @ 23:20

I tried this recipe several times, it was very delicious.

12. by Linda Truderung on Mon 23 May 2011 @ 17:49

This looks really interesting. I am always looking for different ways to cook chicken. I will try it next time I make chicken. :)

13. by Amy on Mon 02 May 2011 @ 19:02

I've made this many times. It's important to uuse whole milk, not skim. Makes a big difference. I've made it with whole chicken and chicken parts. I too serve it over cheesy polenta with a side of greens. I saw Jamie do that on his show years ago and always make it that way. On the show, Jamie suggested wetting a piece of wax paper to cover the pot, so I always do that, too.

14. by Sairah on Tue 05 Apr 2011 @ 12:11

Haven't made any of these recipes yet but sure would.Just want too say you TOTALY ROCK!!!Im married for three years and am still very young so I like too cook your trhings coss its modern old whatever theres something of everything.Thanks alot.

15. by curryhurry on Tue 25 Jan 2011 @ 19:57

Just made this, it was really nice. I didn't put as much garlic as it says would have been even nicer if I had, but I used lemon thyme, lemon juice, bay leaves and did this with chicken legs and thighs instead of a whole chicken still came out nice! Should be nicer still tomorrow.

16. by RebeccaBourhill on Sat 15 Jan 2011 @ 04:59

I made this for my family testerday amd it was the most tender chicken I've ever cooked!
Thank you Jamie.

17. by Nina on Wed 15 Dec 2010 @ 00:15

My partner & I really enjoyed this dish, the chicken was SO MOIST. Thanks Jamie

18. by M.Ibrahim on Tue 26 Jan 2010 @ 16:22

DearJamie,
I am writing here coz I couldn't get write to me section .
We are a Marketing & Event management company in Dubai, UAE. We are working with many areas in Dubai, Abu0Dhabi & Sharjah in Public & Private events. We would like to verify the possibility of inviting you for a live cooking show in UAE to take a place in coming March, or July 2010. Please write to me to verify possibility, your available time, cost, arranegement and event plan. Thank you and hope to welcome you soon in UAE. Magdy

19. by bigpucker on Thu 21 Jan 2010 @ 23:01

love this sooo goood

20. by Lemonman on Fri 25 Dec 2009 @ 15:59

5 Chinese herbs also nice with it;)

21. by Nick on Sat 28 Nov 2009 @ 04:29

I was excited to make this for Thanksgiving. Followed the recipe, but it was really not that exciting. Thought it might be like marcella hazan's amazing pork in milk, but I think tucking lemmon peel, herb, a little cinnamon and butter under the skin then rosting would have tasted similar but with a betteer gravy, and less expectation. Don't understand the fever for Jamie or Nigella, unless it is their looks

22. by Arpana on 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!!!

23. by Tammy on 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.

24. by Helen-Claire, Melbourne, Australia on Mon 06 Jul 2009 @ 17:05

This dish is a cracker! I haven't had anyone say they don't like it yet!

25. by Libby on Tue 09 Jun 2009 @ 10:35

I presume you don't cover with a lid?

26. by Vivienne on 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!!

27. by srg on 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?

28. by Gloria on 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.

29. by Sam on 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!

30. by The Varian on 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.

31. by nicole on Wed 01 Apr 2009 @ 03:43

This recipe ROCKS. I love it. A huge hit. I even blogged about it!
www.deliajude.blogspot.com

32. by Coco on 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.

33. by John Adams on 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.

34. by Kate Lovell on 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 realize that this recipe is genius!

35. by re-pete on 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.

36. by Merethe on Tue 10 Feb 2009 @ 20:38

I'm from Norway, and wonder... How many liters is 1pint??

37. by secondhandrose on 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!!!

38. by clare on 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?

39. by MPW on 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!

40. by leanne on Sat 17 Jan 2009 @ 12:38

yum....please Jamie is way hot!!!

41. by Graham on Sat 10 Jan 2009 @ 21:23

Not for me

42. by tone911 on 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.

43. by Blake on 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!

44. by ching aranas on 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!

45. by Yuliya on Wed 03 Dec 2008 @ 22:45

It is a fantastic recipe! it is very easy and so tasty! Thank you, Jamie!!!

46. by lucy on Sat 29 Nov 2008 @ 17:55

looks good,sounds nice.

47. by Dave on 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.

48. by stuart felstead on Mon 29 Sep 2008 @ 11:29

can you milk a chicken?

49. by Chris on Fri 19 Sep 2008 @ 13:30

Thanks Jenny for letting us know your life story

50. by stuart felstead on Tue 09 Sep 2008 @ 10:01

wtf thats horrible. it taste like a pooey bum hole.

51. by kiwiteen on 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?

52. by The John Port Crew on Mon 21 Jul 2008 @ 15:17

This dish looks disgusting- Jamie- Get a life and make something that people want to eat!!!

53. by DebDiMaggio on 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!!!!!!!!!!!!!!!!!!!!!!!!!!

54. by Despina on 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.

55. by mona on Wed 02 Jul 2008 @ 13:02

5 stars for my new favorite 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. :)

56. by Jenny on 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.

57. by Dikke Van Deynze on 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

58. by Teo on 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.

59. by Aunty K on 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!

60. by Amy on Wed 16 Apr 2008 @ 05:08

THAT LOOKS YUMMMMMMMMMMMY, I WILL JUST LIKE TO SAY YOUR GREAT

61. by Jodie on 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!

62. by kev on 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!

63. by Envision on Fri 29 Feb 2008 @ 13:09

Chicken in milk? whatever next?

64. by jackie on Sun 24 Feb 2008 @ 15:54

i saw this one on italian cable tv ,program 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

65. by Kathryn on Sat 16 Feb 2008 @ 21:13

This has to be one of my all time favorite Jamie recipes. When I want chicken this is what I want!

66. by CGR on 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.

67. by Victoria Lillford on 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

68. by cain and jack from 11E food at Ounsdale high school wombourne on Wed 06 Feb 2008 @ 10:09

something that my cat would eat!!!! disappointing from cain and lane

69. by Jeanette Clark on Tue 05 Feb 2008 @ 11:26

I think this is my favorite chicken recipe of all time. The chicken is so juicy and tender it is almost unbelievable. Great hit with all my friends.

70. by Barbara West- Germany on 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 flavor 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.

71. by Tiffany on 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!

72. by Melanie on Tue 22 Jan 2008 @ 03:49

This looks like rock and roll recipe! Cant wait to try it!

73. by Linda on 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

74. by Tom on 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!

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