Braised Chicken In Milk

Nearly five years ago, I wrote about this oddball Jamie Oliver recipe that was so weird and yet so delightful it sent me into fits of hyperbole. Best chicken recipe of all time? Maybe! Since then, everyone from Food52 to the New York Times have followed my lead in their love for this milk-braised chicken which debuted in Jamie's book Happy Days with the Naked Chef in 2002. The Times even made it look pretty (quite a feat). In the offhand chance, however, you've never met this now-famous recipe, read my original piece. Don't be put off by the gushing — I had a major crush on this chicken, but in the past five years it's settled into true love. And when you find yourself with leftovers, here's how to relive the glory all over again. - Faith, 2018
The Recipe
A few years ago I noticed this rather odd recipe on Jamie Oliver's site. It called for roasting a chicken in a big pot with a pint of milk, a lot of lemon zest, a cinnamon stick, and unpeeled garlic cloves. Milk, cinnamon, and chicken were three things I wouldn't ever think to combine; it sounded like a bad recipe Mad-Lib. And yet its very strangeness enticed me. I was familiar with the Italian method of cooking pork in milk for tenderness and flavor; would this be similar?

 

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