CHICKEN IN MILK

A Jamie Oliver recipe and a must try chicken recipe which is one of my favourites, slightly odd but a really fantastic combination.

• 1 x 1.5kg organic chicken
• Salt and freshly ground black pepper
• 115g/4oz butter
• Olive oil
• ½ a cinnamon stick
• 1 good handful of FRESH sage leaves
• Zest of 2 lemons
• 10 cloves garlic, skin left on
• 565ml/1 pink full cream milk


Preheat oven to 190C/375F/gas 5. Find a snug fitting pot for the chicken. Season chicken generously all over and fry it in the butter and a little olive oil, turning to get an even colour all over until golden. Remove from the heat, put the chicken on a plate and throw away the oil and 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 caramelly flavour later on.

Put the chicken back in the pot with the rest of the ingredients, cook in the preheated oven for 1 ½ hours. Baste with the cooking juice from time to time. The lemon zest will sort of split the milk, making a sauce which is absolutely DELICIOUS!

To serve, pull the meat off the bones and divide it onto plates. Spoon over plenty of the juice and the curd. Serve with wilted spinach or greens and some mashed potato.

Enjoy.