Roast Chicken Braised in Milk

The weather continues to be cold with snow mounting ever higher here in Chicago.  The weathermen have been referring to the city as “Chiberia.”  It’s been a good time to stay indoors and cook comfort food.

There’s nothing better than a really easy recipe that requires minimal effort to get it into a slow cooker or—in this case—a Dutch oven.  It calls for 10 cloves of garlic that you don’t even have to peel–how easy is that?!  You then get to have a relaxing weekend afternoon while the house fills with a delicious aroma.

Since I’ve been on a high-protein diet, I have been looking for some new recipes that meet the diet’s criteria.  This melt-in-your mouth, fall-off-the-bone tender chicken filled the bill with only minor cheating by the inclusion of butter and oil which were minimal, all things considered.

I was a little leery of the cinnamon stick along with the amount of lemon zest, but I took a leap of faith and made the chicken exactly per recipe.  I honestly had trouble detecting the cinnamon flavor, and I didn’t think the lemon was overwhelming which can sometimes be the case.  It just tasted plain, flat-out delicious and tender almost beyond words.

I’ll tell you one thing—eating this frantastic chicken made me forget the fact that I was eating a so-called “diet” meal.  Score yum for the team!

One year ago:  Cheesecake-marbled Brownies

Two years ago:  Tapenade

Roast Chicken Braised in Milk

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Ingredients

  • 1 whole chicken, 5 to 6 pounds
  • 10 cloves garlic, unpeeled
  • 1 – 2 tbl. olive oil
  • 2 tbl. butter
  • 2 cups whole milk
  • Zest from 2 lemons
  • 1 cinnamon stick
  • Handful of fresh sage
  • Kosher salt and pepper

Directions

Preheat oven to 375o F.

Rinse chicken and pat dry.  Season with kosher salt and pepper.  Heat a heavy, ovenproof pan (I used my Dutch oven) on the stove.

Add butter and olive oil.  Brown chicken all over, for about ten minutes, until all sides are golden brown.

Sprinkle chicken with lemon zest and add garlic cloves, cinnamon stick, milk and sage.

Cover and bake in oven for 1 hour and 15 minutes.  Take the lid off and cook for another 15 minutes, so an hour and a half altogether.

The chicken will be falling off the bone by the end.  Remove the bones and save for stock. Remove garlic from their shells.  Garlic can be eaten with the chicken or squeezed onto crackers for an appetizer.

Source:  A recipe from The Huffington Post

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