Mediterranean chicken in Milk
| Serves: | 4 |
|---|---|
| Preparation time: | 15-20 minutes |
Ingredients
• 1.5k organic chicken
• Sea salt and freshly ground black pepper
• 115g butter
• olive oil
• 1/2 cinnamon stick
• 1 good handful of fresh sage or coriander
• zest of 2 lemons
• 10 cloves of garlic, skin left on
• 500ml JUST MILK
Method
- Preheat the oven to 190°C. Season the chicken generously all over, usig an oven proof casserole dish, fry it in the butter and a little olive oil, turning the chicken to get a golden colour all over.
- 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 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 from time to time. The lemon Zest will sort of split the milk, making a fantastic sauce!
- To serve, pull the meat off the bones and divide it on to your plates and spoon over plenty of sauce. Serve with wilted spinach or greens and some mashed potato.
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