This amazing chicken recipe was created by Jamie Oliver, that darling and passionate British celebrity chef who has recently made a big name for himself in attempting to revamp school food. Colleen stumbled upon this recipe one sleepless night (damn prednisone). And although we felt bad for her recent bouts of insomnia, had they never occurred, we may have never had this succulent chicken to feast on! Here’s to colleen’s insomnia!
The recipe is called “Chicken in Milk.”
I know, it sounds weird right? Just wait until I tell you what’s IN it.
Cinnamon stick. Sage. Unpeeled garlic cloves. Milk. Lemon zest. (gross. hello milk curdle). And of course salt and pepper.
The milk and lemon initially freaked me out, but it basically makes cheese. CHEESE! It was pretty mind-blowing. Colleen and I couldn’t stop eating the cheese stuck to the inside of the pot.
The cinnamon stick adds a special hint of spice; you know that kind of spice you can’t quite put your finger on when you don’t know what’s in the dish? That kind.
A slightly odd, but fantastic combination that must be tried.
I don’t think the execution of the recipe could get any easier either. In a dutch oven with some oil (or butter), brown all sides of a whole chicken.
(Be sure to leave the chicken alone for several minutes per side while browning. If pulled from the pan to turn over too soon, you’ll rip the skin off the chicken and lose the beautiful brown color. Once the skin browns, it will lift away from the pan itself.)
Remove the chicken, drain the fat and return to the pan. Add all ingredients and pop in the oven for 1.5-2 hours, basting whenever you remember.
Chicken in Milk adapted by Jamie Oliver
4# whole Organic chicken
Freshly ground pepper
1 good handful of fresh sage (or 1 TBS dried)
Zest of 3 lemons
10 cloves garlic, unpeeled
3 cups Organic 2% milk
Preheat oven to 375.
In a dutch oven, heat olive oil and brown chicken on each side (see above for browning tip).
Remove from pan and drain off fat, return to the pan.
Add in all ingredients, cover and cook in oven for 1.5 hours, and remove the lid for the last 20-30 minutes of cooking. Baste when you remember.
*If you don’t have a dutch oven, get one.
*Just kidding. Kind of. You could also brown the chicken in a stove top pot and then transfer it to a baking dish.