Chicken in Milk (Jamie Oliver)

Imagine eating roast chicken with a glass of milk... Sound odd, isn't it? Cooking chicken in milk with lemons sounds even more bizarre to me... Interestingly, this odd-chicken-and-milk Jamie Oliver's recipe is indeed a must-try recipe!

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.

Like Jeannie, Lena and Wendy mentioned, we are all very impressive with this chicken in milk dish too. The golden brown crust on the chicken look "cheesy" and taste yummy. The slightly-salty and curdly-reduced milky gravy is simply superb and it can make everything plain like rice, bread, mashed potatoes or steamed vegetable extra appetizing.
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 flavor 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)
sea salt
freshly ground black pepper
olive oil
1/2 stick cinnamon
(I forgot to add - ops!)
1 good handful fresh sage, leaves picked
(about 10g)
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)

Method

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 color 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 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 (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..

Happy Baking

This post is linked to the event, Little Thumbs up organised by Doreen from my little favorite DIY and me, Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

 
The Little Thumbs Up event starts on first Tuesday of the month until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is LEMON for Feb 2014 and link with us at this post anytime until 28 Feb 2014. 

Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favorite DIY or/and Grace from Life can be simple For more details, please see this.

What after Feb 2014? Moon from Food Playground will be the next hostess of March 2014 and her theme is PRAWN!

---

Can't have enough of Jamie Oliver???
How about Donna Hay? Masterchef? Curtis Stone? Martha Stewart? Delia Smith? Barefoot Contessa? Nigella Lawson? Ree Drummond? Bill Granger? If you are fans of these celebrity chefs, don't forget that Cook like a Star is having an All-star Anniversary blogging from 1st March to 30th April 2014.
Join us, Joyce (Kitchen Flavours), Mich (Piece of Cake) and me (Bake for Happy Kids) and cook like a star in less than 5 days time!!!