Braised Chicken in Milk

Braised Chicken in Milk


January 3, 2014

adapted from Jamie Oliver

  • Makes: Serves 4-6.


1 whole chicken

salt and freshly ground black pepper

canola oil or butter, for cooking

zest of a lemon or two

1 head garlic, divided into cloves (no need to peel their skins)

2 cups milk

1 cinnamon stick (optional)


1Preheat the oven to 375 F. Pat the chicken dry, season it with salt and pepper, and heat a heavy, ovenproof pot on the stovetop over medium-high heat. Add a drizzle of oil and brown the chicken all over, turning it with tongs.

2Add the remaining ingredients to the pot, cover and bake for 1 1/2 hours, removing the lid for the last half an hour if you like to brown the top a little more.

3To serve, pull the meat off the bones and drizzle with sauce; add a few cloves of garlic.


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