Jamie Oliver’s Chicken Baked in Milk
Get ready for the most tender and flavorful chicken you’ve ever had in this recipe that calls for cooking it in milk with lemon and sage.
- Prep Time: 10 minutes
- Cook Time: 100 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Ingredients
Scale
- One 2–3 pound chicken
- Coarse salt and fresh ground pepper
- 8 tablespoons butter
- 2 lemons
- 1 cinnamon stick
- 1/2 cup fresh sage leaves
- 8 garlic cloves, peeled
- 2 cups whole milk
Instructions
- Preheat oven to 375. Season chicken all over with salt and pepper.
- Melt butter over medium high heat in a heavy oven-proof pot that will fit the chicken (a dutch oven works wonderfully). Put chicken in the pot and cook for about 4 minutes on each side or until golden.
- Remove chicken from pot and pour out the butter.
- Using a lemon zester, peel the rind off the lemons in long strips. Put the lemons inside the chicken. Return chicken to the pot, breast side up, and add milk.
- Place garlic, lemon zest strips, cinnamon stick and sage in the pot, around and on top of the chicken. Put the pot lid on the chicken leaving it slightly ajar and bake for 90 minutes or until an instant read thermometer measures 165.
- Let the chicken rest for about 5 minutes, then slice into large pieces.
- Scoop out the sauce, leaving the solids in the pot but getting as many of the milk curds as you can. Ladle the sauce over the chicken and serve.
Find it online: https://www.framedcooks.com/jamie-olivers-chicken-baked-milk/