Chicken in Milk

After making and eating the rainbow trout I decided to make Jamie Oliver’s “Chicken in Milk” dish. This dish is pretty easy to make, really flavorful, and Emma loves it.

1 3.5lb chicken

a bunch of sage

4oz salted butter

olive oil

zest of two lemons

10 cloves of garlic

1 pint of milk (preferably whole but I’ve done it with non-fat)

Although the recipe calls for a whole chicken you can also substitute chicken pieces (preferably skin on and bone-in).

Preheat oven to 375F.

Season the chicken generously with salt and pepper all over – inside and out.

Find a pot large enough for the bird and heat it up over medium high. Put a bit of olive olive in the pot and melt the butter.

Add the chicken and brown it on all sides until golden in color.

Once it finishes browning, take the chicken out and set aside. Then dispose of the remaining oil and butter in the pot.

Place the pot back on the stove and re-add the chicken breast side down.

Add the remaining ingredients….milk…garlic…lemon zest…

Don’t forget the sage…

Cover and bake for an hour in the oven.

Once it’s ready, you will notice that the milk-based sauce has curdled a bit. No worries. Just stir it up and serve! It’s delicious!


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