Chicken in Milk

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A traditional Italian dish is to braise pork in milk.  Jamie Oliver extended this idea to chicken, which has turned out to be very popular on the internet.  It made a very moist and flavorful chicken with a very tasty sauce.  We ate it with rice and steamed broccoli.

1 whole chicken

2 tsp. salt

Black pepper

2 Tbs. olive oil

½ stick cinnamon

1 heaping tsp. dried sage (or ¼ cup chopped fresh)

Zest of two lemons

10 cloves of garlic, peeled

2-1/4 cups whole milk

Preheat the oven to 375 degrees.  Select a Dutch oven which will hold the chicken relatively snugly.

Mix together the salt and some freshly ground black pepper.  Dry the chicken with paper towels and rub it all over with the salt and pepper.

Heat the oil in the Dutch oven, and then brown the chicken, first breast side down, and then breast side up.  Tilt the pot and spoon out at much of the accumulated fat as possible.  Add the cinnamon, sage, lemon zest, garlic, and milk.  Put in the oven, and cook covered for 40 minutes.  Remove the cover and cook for another 50 minutes.  Remove from the oven.  Allow to rest in the pot 5 minutes before moving the chicken to a serving platter.  Serve with the pan sauce, which will be very thick.


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