I remember first knowing this deliciously-odd dish at Jeannie's blog, Baking Diary and then at Lena's blog, Frozen Wings. Both Jeannie and Lena cooked this dish after reading Wendy's blog, Table for 2 at this. I must admit that I'm a little too slow joining the trend of cooking this dish but it is better late than never *wink*
This is what I did to bake my chicken in milk...
- Wendy, Jeannie and Lena had cooked theirs with a combination of 2 cups of milk and 1/4 cup of cream and I like stick on to do what they did to cook this dish.
- As mentioned by Jeannie and Wendy, the addition of sage is a must and I did the same too.
- Instead of using a whole chicken or chicken thighs with skins, I took a big risk to bake a healthier option. Yes that I have used SKINLESS chicken thighs! And, guess what? They are really really really good. No regrets at all using this option.
- I have baked the same amount of chicken in a larger tray with extra amount of milk and cream and managed to have all chicken well-covered and baked with golden brown milky surfaces.
Dad: This cheesy topping is yummy!
Boy: More chicken, please!!! I want to eat the garlic too!
Mum didn't say anything. Just smile and serve :)
|My skinless version of chicken in milk|
|I thought of baking this for LTU, milk in May but can't wait any longer... baking this for LTU, lemon :)|
|Sage - an irreplaceable must for this dish|
|I'm being a little "naughty" using double thick cream but only used 1/3 cup.|
|Using a stove-oven friendly tray is an extra bonus to create more flavour in this dish.|
|Just assemble and bake... Easy!|
|After 1 hr 20 mins of baking...|
|Extremely impressed with this golden brown cheesy-looking crusts...|
|... and this slightly-salty and curdly-reduced milky gravy :)|
These chicken and milk gravy are too delicious. I have set aside a portion to freeze and served the remaining. Funny that the amount that I served is not enough for us, resulting my desperate son eating all the milk-roasted garlic too - LOL!
Here's the recipe from Jamie Oliver
(with my modification in blue)
1.5 kg chicken
(I used skinless chicken thighs, about 11 pieces)
freshly ground black pepper
1/2 stick cinnamon
(I forgot to add - ops!)
1 good handful fresh sage, leaves picked
zest of 2 lemons
(I added zest of 3 lemons)
10 cloves garlic, skin left on
(I used 15)
565 ml milk
(replaced with 750ml + 1/3 cup double thick cream)
Preheat the oven to 190°C/375°F/gas 5 (or 170°C fan forced), and find a snug-fitting pot (Mine is 24 cm x 35 cm stove-friendly baking tray) for the chicken. Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours (I baked mine for 1 hr 20 mins). Baste with the cooking juice when you remember - Yes, I did. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
Note: Using 1 1/2 of recipe containing zest of 3 lemons, 3 cup of milk and 1/3 cup of double thick cream , I have cooked and baked 11 chicken thighs (skinless) in a large stove-friendly baking dish, 24 cm x 35 cm at 170°C fan forced for 1 hr 20 mins..
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