Chicken in Milk
|Chicken in Milk.|
In a blink of an eye, its already the month of July! Time passed real fast, and before we knew it, more than half of the year is gone. In the beginning of the year I made a resolution to eat better, eat more home-cooked and most importantly, eat healthy, real food. For the first few months we did well, felt wonderful and well fed, but lately, due to the increasing workload, we've been eating out more often than I liked.
"That will not do!", I thought, so to make peace with myself I gathered some ingredients to make a proper dinner. It was Jamie Oliver's Chicken in Milk, and it was easy, if only I don't need to fry the chickens first, it will be even easier. If I am ever making this again, I will fry two dozens of drumsticks, stick them into the freezer, and slowly pull out a few drumsticks to cook this for dinner until my stash of drumstick is gone. Tell me its a sane thing to do, please?
|Chicken in Milk.|
Other than frying the drumsticks (frying is a skill that I am lacking in), this chicken dish was fairly easy to whip, and most importantly, wonderful. The curd-like cheesy top was literally to fight over for. I followed Wendy's Chicken in Milk recipe, and included the combination of milk and cream to produce more delicious curd gravy. The lemon, sage and garlic combo makes a delicious chicken dish. If only I browned the drumsticks more, the dish will be even prettier. Me regretto. :(
Recipe for Jamie Oliver's Chicken in Milk
original recipe: Jamie Oliver
adapted from Table for 2 or More
1 x 1.5kg organic chicken (drumsticks)
sea salt and freshly ground black pepper
115g or ½ a pack of butter
1/2 cinnamon stick
1 good handful of fresh sage, leaves picked
zest of 2 lemons
10 cloves of garlic, skin left on
565ml milk (2 cups milk + 1/2 cup cream)
- Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and 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 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 caramel flavour later on.
- Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ 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 onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
Once again, Cook Like A Star is back! Hosted by Zoe from Bake for Happy Kids, this time round the Star of the Show is Jamie Oliver, The Naked Chef. Let's all cook up a storm and have fun blog-hopping together!