Jamie Oliver Chicken in Milk

Whenever I need to feed a big group of people and do not want to spend too much time in the kitchen, I go to this recipe.  It is very easy to make, the only work involves pan frying the chicken, and some cutting.  Everything else is then poured into  oven-safe casserole and bake till you are ready to serve.

Who knows that milk and chicken can give you such satisfaction.

The only thing to take note is frying the chicken.  The last time I gave my sis this recipe verbally, I told her to pan-fry till it brown.  So she skipped this step at her discretion.  It ended up her dish has a thick layer of yellow liquid floating on top.  Quizz her further than realised that's the chicken fat that should have been take off after pan-frying.

The photo was taken during my recent vacation in UK, cooking for my friend's family. The original recipe uses whole chicken but I used thigh which is relatively cheaper there!  :-)

Also, I added vegetables (whatever I can find in the fridge which happen to be carrot and fresh mushrooms) to make the meal complete.



Chicken in Milk

1.5 kg chicken parts

sea salt

freshly ground black pepper

olive oil

½ stick cinnamon

1 good handful fresh sage, leaves picked

zest of 2 lemons

10 cloves garlic, skin left on

565 ml milk

Method

1. Preheat the oven to 190°C/375°F/gas 5.

2. Marinate chicken with black pepper and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil 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 flavour later on.

3. Put your chicken back in the pot/casserole with the rest of the ingredients (including vege if you are using), and cook in the preheated oven for 60min. The lemon zest will sort of split the milk, making a sauce  which is absolutely fantastic.

Enjoy!