Monday, March 10, 2008

Chicken In Milk

Category: Main Course, Meat, Entree
Style: Western
Difficulty: Easy
Portion: Serves 6

4.5 lb whole chicken, or 6 legs and thighs
2 tbsp butter
2 tbsp olive oil
1 tbsp ground cinnamon
2 tbsp ground sage
zest of 2 lemons
juice of 1 lemon
10 cloves garlic, peeled
2 cups milk
salt and pepper to taste

Preheat over to 375F.
Wash and pat dry chicken. Season with salt and pepper.
Add olive oil and butter to a large frying pan over medium heat. Fry chicken until golden on both sides. May need to do this in batches.
Discard oil and butter in pan. Add milk and heat until boil. Using a wooden spoon, scrap the bottom of the pan until all the bits and pieces loosen. Remove from heat.
In a deep roasting pan, arrange chicken skin side up. Place garlic cloves in between chicken pieces. Mix cinnamon, sage and lemon zest with milk, and pour over chicken. Bake for 30 minutes. Meanwhile, baste chicken with pan juice every 5-10 minutes.
When done, pour lemon juice over chicken and continue to bake for another 5 minutes. The lemon juice will split the milk and make a curd like sauce.
Serve chicken immediately with pan juice and garlic.

The flavour of this dish is sort of mild but delicate and complicated. If you like stronger flavour, consider using a more generous amount of herbs and spices. Adding cayenne pepper or pepper sauce will bring the heat up too.

No comments: