I passed up this recipe for Chicken in Milk in Jamie’s Cookbook for years and now see the error of my ways. After a feature in Food 52 as one of their genius recipes I made it and was amazed. Seeing the list of ingredients one would never think it would work but it does. Now this is one of our favorite comfort foods. I’ve modified the cooking method a bit as a nod to the marvelous Judy Rodgers who is my hero with roast chicken. This method works great, allowing me to cut down on the butter to brown the chicken, eliminating a step along with the grease spatters in my kitchen.
Jamie Oliver’s Chicken In Milk
Servings: 4
Ingredients
- One 3-pound (1½-kilogram) organic chicken
- Salt and freshly ground black pepper
- One Tablespoon butter or olive oil
- ½ cinnamon stick
- One good handful fresh sage, leaves picked
- Zest of 2 lemons, peeled in thick strips with a peeler
- 10 garlic cloves, skins left on
- 2 Cups of whole Milk
Instructions
- Preheat the oven to 475 degrees and season the chicken generously all over with salt and pepper. Find a snug-fitting pot for the chicken (I use my trusty 5 qt. oval Le Creuset) and pre heat the pan over medium high heat, add the butter letting it sizzle for a minute and seep over the pan turning a bit brown, then add the chicken, breast side up and let it sizzle a moment. Add the remaining ingredients to the pot with the chicken and pop it into the preheated oven.
- Watch and listen for the chicken to start sizzling and browning. Baste with the cooking juice once the chicken is brown and every time you check it or when you remember. (Oliver leaves the pot uncovered, but you can leave it partially covered once the chicken is brown, if you'd like it to retain more moisture and make more sauce.) Roast the chicken until a thermometer registers 125 degrees in the thickest part of the thigh, about 45 minutes to one hour total cooking time. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
- To serve, carve or pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
I would never think to put chicken in milk. Now, I really want to try this and see what it tastes like. The whole dish sounds and looks amazing.
This is an interesting recipe. I’ve never cooked chicken in milk, but I trust that it must taste good since Jamie Oliver is an excellent chef.
That looks so simple! I’ve discovered a bunch of great recipes too via Food 52 Genius Recipes.
This recipe does sound delicious and I love how the chicken looks so moist but browned too. This is definitely one to try out on my family!
That does sound like a weird combination but I’m definitely intrigued now! I’ll have to try it.
I bet that is a really tender chicken. I, like all of the other commenters, would have never thought to put a chicken in milk. I love the coloring of the chicken and all of the garlic you have in it! This recipe is on my short list of recipe to make.
I would have passed this recipe by also, but I trust you, Monica. And I’m always happy to find a new comfort food recipe.
No one ever thinks to mix milk with chicken. Heck, I even tried a chicken recipe that called for peanut butter. I will definitely save this recipe.