A slightly odd but really fantastic combination that must be tried
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 5 min |
| Cook: | 1 hr 40 min |
| Yield: | 4 servings |
Ingredients
- 4 ounces (115 grams) or 1 stick butter
- 1/2 cinnamon stick
- 1 good handful fresh sage, leaves picked
- 2 lemons, zested
- 6 garlic cloves, skin left on
- 1 pint (565 milliliters) milk
- 1 (3 pound/ 1.5 kilogram) organic chicken
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, 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 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 1 1/2 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 on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 808 |
| Total Fat | 62 g |
| Saturated Fat | 27 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 48 g |
| Cholesterol | 247 mg |
| Sodium | 1232 mg |
Reviews
Thank you, darling. So old world, just perfect. In Europe, and Eastern Europe, this is how it was made.
bland, over cooked chicken. Waste of a whole chicken
For anyone having trouble with this recipe I suggest you go to Jamie Oliver’s website where he has a video of making Chicken in Milk. I was confused on a few aspects of this recipe but the video clears everything up.
Very flavorful and easy to make.
Dissapointed! It wasn’t delicious. Looked so good nevertheless the taste was bitter and poor. The brest is dry. I think 1h30m is too much.
I absolutely adore this recipe! It’s one of my favorite winter meals. The flavors are unexpectedly perfect together and the chicken falls off the bone.
On the second try I marinated the chicken in the other ingredients overnight. Basted every 15 mins and used the drippings to make a sauce. Wonderful!
Don’t hesitate to try this recipe! This is the second, consecutive Sunday that I’ve made this. Yes, it’s that good. There’s a YouTube video, where he prepares this dish with Gennaro. Suggest that you view, prior to making.
I’ve made this for our family of 7 multiple times, and it’s always a hit. I only use 1/2 stick of butter, and I don’t throw it out. Save it to pour over roasted veggies or potatoes…it’s delicious. I also toss one zested lemon into the pot for more flavor. Whole milk is best, but I’ve used 2% and some heavy cream/half-and-half in a pinch. The curdled sauce does look unappealing, but I use an immersion blender after removing the chicken from the pot, and nobody bats an eyelash. It’s really easy for me to make quickly.
I followed the recipe fairly precisely and was expecting a little more oomph based on other reviews. Another reviewer on a different site recommended using shelf stable milk, which I did and thought it worked well. After watching the video of Jamie preparing this recipe, I used a parchment lid over the chicken just as he did. The chicken was juicy and tender, but the lemon flavor was a bit too strong for me. The curdled milk didn’t bother me as it did some reviewers. However, the leftover liquid wasn’t appealing to use as a sauce, and I definitely felt the chicken needed a sauce. I removed the cinnamon stick and a few of the lemon peels and then used an immersion blender to puree the liquid. I put the pot on the burner for about 10 minutes and added about 1 teaspoon Wondra flour just to give the sauce a silkier consistency. The sauce is so good I might use the leftovers as a soup. I’ll try this recipe again, but next time I’m going to use chicken pieces instead of a whole chicken and reduce the amount of lemon. I served this just with a French baguette to sop up the sauce and that part was delicious.