Chicken in Milk A la Jamie Oliver

Name: Chicken in Milk A la Jamie Oliver
Ingredients: -1.5-2 kg upper chicken thighs (or 1 whole chicken; portioned / sliced chicken breast; etc) -2 tablespoons oil -150 g butter (50 g for frying + 100 g for the meat in the oven) -salt -freshly ground pepper -500 ml milk -juice from 1 lemon -10 crushed garlic cloves -sage; to taste (fresh or dried) -½ bunch of fresh parsley; finely chopped (optional)

Meat - Chicken in Milk A la Jamie Oliver by Gherghina I. - Recipia

To prepare this delicious roasted chicken recipe, start by gathering all the necessary ingredients. You will need chicken breast or chicken thighs, olive oil, butter, milk, lemon juice, garlic, fresh sage leaves, salt, and pepper. Make sure all these ingredients are at room temperature for the best results. In a large skillet, add a mixture of oil and 50 g of butter, then heat it well over medium heat. Once the butter has melted and the mixture has started to bubble, you can add the chicken pieces. It is important not to overcrowd the pan, so if you have multiple pieces, fry them in batches. Allow the chicken to fry for about 8-10 minutes, turning occasionally, until golden brown on both sides. Don’t worry if it’s not fully cooked, as it will continue to cook in the oven. After the chicken has browned nicely, remove it from the skillet and carefully transfer it to a heat-resistant dish. Now it’s time to season it with salt and pepper to taste, enhancing its flavors. Then add the milk and lemon juice to the dish, gently mixing to combine the ingredients. For an added flavor boost, crush a few cloves of garlic and sprinkle them on top, along with the sage leaves, which will add a pleasant aromatic note. Finally, take the remaining butter and cut it into small cubes, distributing the pieces evenly over the chicken. Now everything is ready to go into the oven. Preheat the oven to 190 degrees Celsius and place the dish with the chicken inside. Bake for 60-90 minutes, checking occasionally to ensure it doesn’t dry out. It is recommended to baste the chicken with the pan juices every 20 minutes to keep it juicy. Also, turn the chicken once to ensure it browns evenly. When the chicken is cooked and the sauce has reduced, remove it from the oven and let it cool slightly before slicing. Serve it warm, drizzled with the pan sauce and, if desired, sprinkled with a little fresh parsley for a vibrant look. This dish pairs wonderfully with a fresh salad or a side of your choice, turning the meal into an unforgettable culinary experience.

Ingredients

-1.5-2 kg upper chicken thighs (or 1 whole chicken
portioned / sliced chicken breast
etc) -2 tablespoons oil -150 g butter (50 g for frying + 100 g for the meat in the oven) -salt -freshly ground pepper -500 ml milk -juice from 1 lemon -10 crushed garlic cloves -sage
to taste (fresh or dried) -½ bunch of fresh parsley
finely chopped (optional)

Chicken in Milk A la Jamie Oliver

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