I’ve come across this recipe a few times. Each time, I thought to myself, “I could always use another chicken dish. One day.” That day arrived many days too late.
This dish smells absolutely divine. While the chicken simmers in a pool of creamy, lemon garlic gold, it becomes incredibly tender and mouthwateringly succulent. The meat is infused with lemon, rich roasted garlic, and deep, musky cinnamon. The sauce is luscious and decadent. This is the sort of dish that sings the highest praises of pedestrian ingredients and basic cooking methods.
Serve the this chicken with the sauce along some beautiful roasted potatoes, pasta, or even rice – anything to soak up the sauce.
Chicken Braised in Milk, from Jamie Oliver
1 3½ lb chicken, preferably organic and pasture-raised (I used thighs tonight)
sea salt and freshly ground black pepper
4oz butter (I substituted olive oil)
1/2 cinnamon stick
1 good handful of fresh thyme
zest of 2 lemons
10 cloves of garlic, skin left on
1 1/2 pints milk
1/2 cup half-and-half
- Preheat the oven to 375 degrees F and find a snug-fitting pot for the chicken.
- Wash and pat dry the chicken. Season it generously all over and brown the skin, turning the chicken to get an even color all over, until golden. While your chicken browns on all sides, prepare the other ingredients.
- Once the chicken is brown all over, remove from the heat, and put the chicken aside on a plate. Discard remaining oil/fat in the pot. What you’re left with, at the bottom of the pan, is what Jamie Oliver refers to as this “tasty sticky goodness”. This “goodness” will give you amazing depth of caramelly flavor.
- Place the chicken back in the pot along with the rest of the ingredients, and cook in the oven for 1 1/2 hours. Periodically, baste with cooking juice.