Chicken in Milk Recipe – This savory dish combines a couple of my favorite foods, chicken and milk. Although it sounds like an unlikely combination, it is mouth-watering, tender, and completely delicious.
©Platter Talk
Chicken in Milk Recipe
Although I’ve not cooked meat in milk, it’s not uncommon practice in French cuisine, particularly with pork. After making this Chicken in Milk Recipe, I have resolved to try it with pork. This dish is that good.
This Chicken in Milk Recipe starts by browning a whole chicken. I used my trusty and ancient cast iron skillet, one of my favorite backing vessels. The most basic of basic, it is versatile and durable to the point of lasting a lifetime.
This article and video by Cook’s Illustrated Magazine offers an excellent overview of what is out there. You will note, their favorite is the least expensive, just over $30. Platter Talk is an amazon affiliate and receives a small commission on purchases linked from our site. Check out this fantastic skillet here!
We love chicken and love using our old cast iron skillet. Similar forces came together when we created this Rosemary Lemon Chicken. You must give this one a try as well!
After seasoning the bird with salt and pepper, wisps of fresh lemon zest are combined with the likes of cinnamon, unpeeled garlic cloves, fresh sage leaves, and… milk. I’ve read variations of this Chicken in Milk Recipe that use chai tea and cumin as flavorings and I can’t imagine how they wouldn’t fit right in with the other ingredients. This Chicken in Milk Recipe is extremely simple to make, it presents beautifully, and your family or guests will love it. Please, give it a try soon!
©Platter Talk
Never Miss Another Platter Talk Recipe
Jamie Oliver's Chicken in Milk Recipe on Platter Talk
Ingredients
- 1 3-4 lb. roasting chicken
- sea salt
- freshly ground black pepper
- olive oil
- 4 tablespoons butter
- ½ stick cinnamon
- 1 good handful fresh sage leaves picked
- 2 lemons zest of
- 10 cloves garlic skin left on
- 2 cups milk
Instructions
- Preheat oven to 375°F
- Season the bird, generously with salt and pepper.
- In cast iron skillet, heat oil and butter on medium high heat.
- Brown the chicken in olive oil and butter, turning it to get an even color all over, until golden brown.
- Remove from the heat, put the chicken on a plate, discard 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 1½ 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 onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
justine @ Full Belly Sisters says
February 1, 2016 at 12:43 pmI’ve seen Jamie’s recipe for this and always meant to make it. Thanks for the reminder that i must try this SOON.
Debi @ Life Currents says
January 29, 2016 at 11:32 amI’ve seen this recipe around Pinterest from other sources, and I could never tell how it came out. Yours looks like it came out perfectly! So lovely, crispy, browned, juicy. Just perfect I’d say!
Dan from Platter Talk says
January 29, 2016 at 2:37 pmThanks, Debi! Everyone enjoyed this one!
Nicky says
January 5, 2016 at 2:00 pmMy grandmother soaked her chicken in milk before making fried chicken and it was delicious. I never thought to cook in it. I will have to rectify it.
Rachel @ Simple Seasonal says
December 16, 2015 at 6:53 pmThis chicken looks so tender a flavorful. I cook pork in milk sometimes, but I’ve never tried it with chicken. I’m going to have to give it a go!
Oana @AdoreFoods says
December 15, 2015 at 4:41 pmI have saved his recipe for some time now but for whatever the reason I was not inspired to try it. Chicken and milk…not quite appealing. But after seeing how juicy and moist your chicken turned out, I am so making this recipe. Thanks for sharing it!
Joy @ Joy Love Food says
December 15, 2015 at 2:09 pmI haven’t tried the technique of cooking meat in milk before either, this looks delicious, I will have to give it a go!
Chris @ SimpleFood365 says
December 15, 2015 at 12:02 pmThat is a delicious looking chicken. I could take a slice off that bird right now and be very happy! Great share!
Razena | Tantalisemytastebuds.com says
December 15, 2015 at 11:58 amI have two confessions… firstly I have eaten or cooked chicken or any other protein in milk.
Secondly, I came across this recipe around lunch time today and was definitely salivating while looking at the photos. I definitely ran out for lunch shortly after, it made me that hungry!
Sandhya says
December 14, 2015 at 11:06 pmWow! I have never used milk and chicken together but your gorgeousphotos an drecipe is inspiring me to try!
Dan from Platter Talk says
December 15, 2015 at 7:52 amThanks so much, I hope you try this wonderful meal sometime soon!
Leslie @ Bessie Bakes says
December 14, 2015 at 9:00 pmA good roasted chicken recipe is about as good as it gets to me. I love Jamie Oliver too, so I bet this recipe is stupendous! It looks amazing:)
Dan from Platter Talk says
December 15, 2015 at 7:52 amMany thank, Leslie! I am just discovering the recipes of Jamie Oliver and loving them all!
Marisa Franca @ All Our Way says
December 14, 2015 at 2:08 pmItalians have quite a few recipes using milk with meat. I believe meat is sometimes used with wild meat to cut that strong flavor. I’ve always wanted to make Jaime Oliver’s recipe — now I have it handed it to me. Thank you!!
Dan from Platter Talk says
December 14, 2015 at 2:47 pmThanks for the comments, Marisa; this was a tasty use of both chicken and milk!
Velva says
December 13, 2015 at 7:46 pmThis looks amazing. You re right I would never thought to use milk in my Sunday roast but, it makes perfect sense. Some of the best fried chicken in marinated in buttermilk. Love, love this. Thanks for sharing.
Velva
Dan from Platter Talk says
December 14, 2015 at 1:18 pmThanks so much for the great comments, Velva; I hope you give this a try!
Claudia | Gourmet Project says
December 13, 2015 at 1:40 pmOMG this chicken sounds like the creamiest thing ever!
Dan from Platter Talk says
December 14, 2015 at 1:17 pmThanks, Claudia! it was all that and more.
Patty Haxton Anderson says
December 13, 2015 at 9:37 amConsidering you soak chicken in buttermilk before frying, this really isn’t that much of a stretch, eh? I’ll bet it’s as tender as all get out. Looks wonderful.
Dan from Platter Talk says
December 14, 2015 at 8:18 amThanks so much, Patty. This is a wonderful method of preparing a flavorful and juicy chicken. I hope you give it a try!
Bintu @ Recipes From A Pantry says
December 13, 2015 at 6:26 amI would never have dreamt of putting the two things together. Love the idea.
Dan from Platter Talk says
December 13, 2015 at 8:14 amI’m with you, Bintu! The idea was new to me but I’m happy I made this!
Tania @ The Cook's Pyjamas says
December 13, 2015 at 2:03 amI have tried this recipe before, and mine didn’t look half as tasty as your version. You have spurred me on to try it again.
Dan from Platter Talk says
December 13, 2015 at 8:14 amThanks, Tania. I hope you give it another shot; our whole family loved this meal.