Lemony Sage Chicken in Milk

"Italian lemon chicken with a lumpy cream cheeselike sauce. Based on a recipe of Jamie Oliver, but I added personal instructions to recipe. Serve with cooked spinach or green beans and white rice or couscous, mashed potato or polenta, depending on the season."
 
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Ready In:
1hr 40mins
Ingredients:
11
Serves:
4
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ingredients

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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

  1. 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.
     
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