Jamie Oliver’s Chicken in Milk
My husband is absolutely obsessed with chicken; so last week I attempted Jamie Oliver’s chicken in milk dish. It’s from his Happy Days with the Naked Chef book and it was not only easy to make but exquisitely juicy & tender – so I have no doubt that it will be repeated in due time…
It really didn’t need much to accompany it so I followed Jamie’s suggestion and served it up with some ‘wilted spinach’ – albeit in a creamy bechamel sauce!!
INGREDIENTS
The Ingredients
1.5kg / 3 1/2lb organic chicken
salt & freshly ground black pepper
115g / 4oz butter
olive oil
1/2 a cinnamon stick
1 good handful of fresh sage, leaves picked
zest of 2 lemons
10 cloves of garlic, skin left on
565mL / 1pint milk
DIRECTIONS
Preheat the oven to 190C/375F/gas mark 5, and find a snug-fitting pot for the chicken {I used my 24 inch round Le Creuset}.
My 24 inch round Le Creuset coated with butter & olive oil
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.
Browning the chicken (all over!)
Remove from the heat, put the chicken on a plate, and throw away the oil & butter left in the pot.
Golden chicken set aside
All the oil & butter that had to be discarded!
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1.5 hours. Baste with the cooking juice when you remember.
My chicken all ready for the oven in its luxuriously fragrant milk bath
This was the finished product and it certainly did not disappoint..
The finished product! Yummo 🙂
de-brief me 