Tuesday, January 4, 2011

Jamie Oliver's Chicken in Milk

I can't remember where I first saw this recipe. It was probably on one of the food blogs I read. Or maybe I saw a picture of it on Tastespotting.com. I do remember being immediately intruiged by it. Chicken in milk? Not two things you would normally put together, or that you would think would even taste good together. At least, I wouldn't. After purchasing a Staub Coq Au Vin (aka a fancy dutch oven), I knew this would be the perfect recipe for it. Granted, you do not have to own a Staub, any oven safe large dutch oven or pot will do the job just fine.

This chicken recipe is wonderful. It's comfort food at its finest, perfect for winter, or really any time you are craving roast chicken. It's moist and delcious, practically falling off the bone, and is perfectly easy to prepare. The milk melds with the garlic, lemon, and sage to make a delicious sauce. The garlic roasts along with the chicken, and is delicious on it's own. We enjoyed it spread onto toasted bread. I served this with brown rice (which we poured the sauce over), but it would be equally as good with mashed or roasted potatoes. You can use the leftover shredded chicken in recipes during the week, if you don't eat it all first! This would also be perfect for guests, as it's also beautiful looking and a great conversation starter when you tell them what it's made with.

You must try this today. It really is very easy and delicious!

Chicken in Milk
Recipe courtesy Jamie Oliver

  • 1 3lb organic whole chicken

  • salt and pepper

  • 1 stick butter

  • 1/2 cinnamon stick

  • 1 handful fresh sage

  • 2 lemons, zested

  • 6 garlic cloves, skin left on

  • 2 cups milk


Preheat the oven to 375 degrees. Remove giblets from the cavity of the chicken (if any), and season it generously with salt and pepper. Melt the stick of butter in a dutch oven or oven safe pot that's large enough to fit the chicken. Fry the chicken on all sides in the pot, until its golden brown and crispy. Remove the chicken from the pot and discard the butter, leaving the brown bits from the chicken in the bottom of the pot. Return the chicken to the pot, and add the rest of the ingredients. Cook in the preheated oven for 1 1/2 hours. If your chicken is over 3 lbs, add 20 minutes per pound to the cooking time. I cooked mine with the lid on for one hour and then removed it for the remainder of the time.