Lemony Sage Chicken in Milk
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 (3 lb) whole chicken
- 1 tablespoon olive oil
- salt
- black pepper
- 2 -3 lemons
- 1 tablespoon olive oil
- 2 ounces butter
- 4 -5 sprigs fresh sage, leaves picked
- 1⁄2 cinnamon stick
- 6 cloves garlic, skins left on
- 1⁄2 liter milk
directions
- Pour oil over the chicken and season generously with salt and pepper, rub it in all over.
- Cut strips of lemon peel and put aside.
- Cut the lemons in halves, juice and place lemons in the cavity of the chicken; put juice aside.
- Remove sage leaves and put aside; place sprigs also in cavity.
- Heat olive oil in cooking pot, add butter and fry the chicken in the butter, turning the chicken to get an even color all over, until golden.
- Remove from the heat, put the chicken on a plate temporarily, and throw away the burned butter from the pot.
- The leftover sticky dark residue at the bottom of the pan, will add to the flavor of this recipe.
- Use new butter and put the chicken back in the pot with the rest of the ingredients, milk last, and cook in a preheated oven for 1 1/2 hours on 190 C or 375°F.
- Baste the chicken with the cooking juice when you remember.
- The zest from the lemon will sort of split and curdle the milk, making a fantastic lumpy cream cheese sauce.
- Remove cinnamon stick before serving.
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Reviews
-
easily the best baked chicken i've ever had. it's as if the chicken is wearing a lemony sagey perfume that is at once subtle but pervasive. the chicken is moist and the sauce divine. i didn't dump the butter from the pot as suggested, but next time i will...my sauce wasn't as thick as i would have liked. regardless, this recipe takes chicken to gourmet.