Chicken In Milk

I know it sounds terrible, and I hesitated making it but I have to say it is a keeper. I like chicken but get bored quickly, I brine, roast, bbq, stir fry you name it but it is never something I really look forward to having until now.

The lemon zest & juice turns some of the milk into little cheese curds and they really add a nice texture & flavour to the sauce.

I copied Jamie Oliver so how bad can it be

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.

• 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

http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk

Video so you get the idea, so simple.