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Delicious Milk-Braised Chicken recipe by Jamie Oliver, featuring creamy sauce and tender meat.

Chicken in Milk

A rich and flavorful roast chicken dish enveloped in a creamy milk sauce, infused with spices and fresh herbs, perfect for family gatherings or a cozy dinner at home.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 lb 3 – 3.5 lb whole chicken A freshly sourced whole chicken is the hero of this dish.
  • 2 tsp salt Plus more to taste for enhancing flavors.
  • black pepper Freshly ground for added kick.
  • 2 tbsp olive oil For browning the chicken.
  • 1/2 stick cinnamon Adds warm, aromatic notes.
  • 1/4 cup fresh sage leaves For robust, earthy flavor.
  • 2 lemons (zest only) Avoid grating the pith which is bitter.
  • 10 cloves garlic Whole, skin on for sweetness.
  • 2 1/4 cups milk Low fat works well for a creamy sauce.

Method
 

Preparation
  1. Preheat your oven to 190C/375F.
  2. Wash the chicken under cold water and pat it dry with paper towels.
  3. Sprinkle 2 teaspoons of salt and about 5 grinds of black pepper over the chicken.
Cooking
  1. Heat the olive oil in a heavy-based pot over high heat.
  2. Brown the chicken all over using tongs.
  3. Remove excess fat while keeping the chicken in the pot.
  4. Add the cinnamon stick, sage leaves, lemon zest, garlic cloves, and milk into the pot, giving everything a gentle stir.
  5. Cover the pot and bake for about 40 minutes; then uncover and bake for an additional 50 minutes.
Finishing
  1. Let the chicken rest for about 5 minutes before transferring it onto a serving plate.
  2. Serve the chicken with the creamy sauce on the side.

Notes

For extra depth of flavor, consider marinating the chicken for several hours or overnight. Experiment with additional spices like nutmeg or thyme.