| Prep: 15 mins | Cook: 90 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 27g | 10g | 8g |
| sugars | fibre | protein | salt |
| 8g | 0.3g | 24g | 1.2g |
Why I Love Italian Chicken in Milk
As an avid outdoor enthusiast hailing from the breathtaking Rocky Mountains of Colorado, I’ve developed a palpable appreciation for hearty meals that warm the soul. Today, I want to introduce you to one of my favorite international gems – a charming Italian recipe, Chicken in Milk. Don’t let the somewhat unconventional combination mislead you – it’s a delightful symphony of flavors that has consistently proven to be a crowd-pleaser.
A Recipe That Tells a Story
Chicken in Milk is not just a recipe; it’s a humble fusion of simplistic ingredients that together tell a story of traditional Italian cuisine. While I may be more renowned for my mastery over game meats and trout dishes, I’ve always nurtured a deep-rooted admiration for the rustic and comfort aspect of Italian cuisine. What draws me to this dish continually, is the thoughtfully crafted blend of tender chicken, aromatic herbs, and the creamy decadence of milk, reminiscent of home-cooked family meals. This particular recipe was inspired by the culinary genius of Jamie Oliver, who often chooses simplicity over complexity, allowing the ingredients to take centre stage.
Zesty, Rich and Heartwarming
Don’t mistake Chicken in Milk for an overly rich or heavy dish — on the contrary, the infusion of lemon zest strikes a delectable balance by lending a refreshing tang, while the sage and garlic add depth to the flavour profile. When all these ingredients harmoniously merge in the cooking process, the result is a tender piece of chicken bathed in an indulgently creamy, mildly lemony sauce, oozing with comforting goodness. It’s a versatile dish that pairs well with crusty bread, roasted root vegetables, or a simple salad. If you’re familiar with the classic French dish ‘Coq Au Vin’, you’ll find striking similarities in the subtle sophistication they share.
Whenever Gordon and I are craving an elaborate meal without spending hours in the kitchen, our automatic go-to is Chicken in Milk. I can’t wait for you to try this recipe – I know you’ll fall in love with it, just like we did!
What You’ll Need
- 3 lbs of Chicken
- 2 teaspoons of Salt
- 1 teaspoon of Black Pepper
- 4 cloves of Garlic
- 1 handful of Fresh Sage
- Zest of 2 Lemons
- 1/2 cup of Butter
- 1.5 pints of Milk
- 2 tbsps of Olive Oil
- 1.5 cups of Chicken Broth
Method
Step One
Start by prepping your chicken. Rinse the chicken and pat it dry using a towel. Season the chicken all over with the 2 teaspoons of salt and 1 teaspoon of black pepper. Set it aside.
Step Two
Now, preheat your oven to 375 degrees F (190 degrees C). Take a large oven safe pot and place it over medium heat. Add the half cup of butter and 2 tablespoons of olive oil. Heat until the butter has fully melted.
Step Three
Place the chicken in the pot. Saute each side until golden brown. This process should take about 5-6 minutes for each side. Once browned, remove the chicken from the pot and set it aside.
Step Four
In the same pot, add the 4 cloves of garlic (crushed), lemon zest and a handful of fresh sage. Stir until the ingredients are well mixed.
Step Five
Place the chicken back in the pot. Add in the 1.5 pints of milk and 1.5 cups of chicken broth. Bring the mixture to a simmer then cover the pot with a lid.
Step Six
Put the covered pot in your preheated oven. Cook for 1.5 hours, or until the chicken is fully cooked through and tender.
Step Seven
Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before serving. This will allow the juices to redistribute throughout the chicken, resulting in a juicier and more flavorful dish. Enjoy!
