Jamie Oliver

Chicken in milk

With sage & citrus kick

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

Chicken in milk

Serves 4
Cooks In1H 40M
DifficultySuper easy
Nutrition per serving
  • Calories
    444
    22%
  • Fat
    30.9g
    44%
  • Saturates
    8.3g
    42%
  • Protein
    35.0g
    78%
  • Carbs
    5.9g
    2%
  • Sugars
    4.4g
    5%

Of an adult's reference intake

Happy Days with the Naked Chef
recipe adapted from

Happy Days with the Naked Chef

Tap For Method

Ingredients

  • 1.5 kg free-range chicken
  • olive oil
  • ½ a stick of cinnamon
  • 1 good handful of fresh sage
  • 2 lemons
  • 10 cloves of garlic
  • 565 ml milk
Tap For Method
Happy Days with the Naked Chef
recipe adapted from

Happy Days with the Naked Chef

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Season the chicken generously all over with sea salt and black pepper, then fry in a snug-fitting pot with a little oil until golden, turning the chicken to get an even colour all over.
  3. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. You'll be left with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
  4. Put your chicken back in the pot with the cinnamon, sage leaves, lemon zest, unpeeled garlic cloves and milk.
  5. Cook in the hot oven for 1 hour 30 minutes, or until cooked through, basting with the cooking juices when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
  6. 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, if you like.

Tip

View Comments
Nutrition per serving
  • Calories
    444
    22%
  • Fat
    30.9g
    44%
  • Saturates
    8.3g
    42%
  • Protein
    35.0g
    78%
  • Carbs
    5.9g
    2%
  • Sugars
    4.4g
    5%

Of an adult's reference intake