THE ULTIMATE CHICKEN IN MILK
This is one of my absolute favourite dishes, it's a real treat - you've got the lovely nutty, savoury flavours from the burnt butter, and citrussy, almost wine-gumminess of the slow-cooked lemon. It's certainly not an everyday meal, but it's just beautiful for a weekend lunch or a special occasion.
Provided by Jamie Oliver
Categories One-pan recipes Chicken Chicken breast Chicken thighs
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- First up, if you're jointing the chicken yourself, break the knuckles and chop them off with a sharp knife, through the joint.
- Pull out the wings and cut them off at the base, cutting slightly into the breast so you get a generous meaty portion. Lightly cut through the skin between the chicken leg and breast, so that the leg falls to the side.
- Bend the leg backwards to disjoint it, and turn breast-side down. Cut between the leg and breast, removing the whole leg, then repeat.
- Find the joint in between the drumstick and thigh, tap the heel of the knife and cut through the bone, separating the drumstick and thigh, then repeat.
- Leaving the breasts on the bone, carefully cut between the breasts and backbone to separate the front and back of the bird.
- Slice between the breasts on the bone to separate, then use the heel of the knife to cut across each breast through the bone, leaving you with two large chunks, then slice each chunk into four pieces. Season the chicken with sea salt, black pepper and 1 teaspoon of fennel seeds. Pop the carcass in a bag and put in the freezer for tasty cooking another day - it makes an amazing stock.
- Put a large non-stick pan on a medium-high heat with 50g of butter. Add the chicken wings, legs and thighs skin-side down to brown in the pan for around 3½ minutes, or until golden all over, turning occasionally. Once the butter is dark brown and almost burnt, transfer the chicken to a plate and throw away the oil and butter left in the pan. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramelly flavour later on.
- Return your chicken to the pan with another 50g of butter, and repeat the process, turning the chicken for another 3½ minutes, or until the butter is dark brown, then throwing away the almost burnt butter.
- Go in with the breast meat and another 50g of butter, and return the browned meat to the pan for a final time along with the bulb of garlic, turning the meat occasionally to get an even golden colour.
- Meanwhile, peel, quarter and add the onion. Finely slice the fennel stalks, stopping when you hit the bulb, finely slice the leafy tops, and cut the bulb into quarters, adding to the pan as you go.
- Scrape up any sticky bits from the bottom of the pan, then make a well in the middle and add the final 50g of butter.
- Use a speed-peeler to peel big chunks of lemon zest into the butter, pick in a large handful of sage leaves and add the cinnamon stick. Fry for a couple of minutes, or until the veg is softened, stirring occasionally.
- Pour in around 1 litre of milk (half of the chicken should be submerged) and scrape up all the lovely sticky bits. Squeeze in the lemon juice. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic. Reduce the heat, cover with a cartouche (greaseproof-paper disc) and simmer for 50 minutes, removing for the final 20 minutes. Taste and check the seasoning and remove the cinnamon stick.
- To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with Parmesan polenta and lemony greens.
Nutrition Facts : Calories 443 calories, Fat 24.8 g fat, SaturatedFat 14.6 g saturated fat, Protein 40.6 g protein, Carbohydrate 14.8 g carbohydrate, Sugar 13 g sugar, Sodium 0.8 g salt, Fiber 1 g fibre
LEMON-SAGE CHICKEN
While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. -Denise Kleffman, Gardena, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.
Nutrition Facts : Calories 593 calories, Fat 38g fat (17g saturated fat), Cholesterol 319mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein.
LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
JAMIE OLIVER'S CHICKEN IN MILK
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, "a slightly odd but really fantastic combination that must be tried." Years later he told me that that characterization made him laugh. "I was hardly upselling its virtues," he said. The dish's merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.
Provided by Sam Sifton
Categories main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
- Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
- To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes or bread.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 42 grams, Carbohydrate 17 grams, Fat 71 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 24 grams, Sodium 1442 milligrams, Sugar 9 grams, TransFat 1 gram
CHICKEN IN MILK
A slightly odd but really fantastic combination that must be tried
Provided by Jamie Oliver
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it 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, and throw away the butter 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 flavor 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. Baste with the cooking juice when you remember. 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 on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
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.
Provided by Pomona Moon
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 706.6, Fat 54.3, SaturatedFat 20.1, Cholesterol 203.8, Sodium 292.4, Carbohydrate 13.3, Fiber 2.6, Sugar 0.1, Protein 43.8
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
CRISPY SAGE & LEMON ROAST CHICKEN
Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main
Provided by Esther Clark
Categories Dinner
Time 2h
Yield Serves 4 (or 2 with leftovers)
Number Of Ingredients 8
Steps:
- The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
- Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
- Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
- Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.
Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium
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