Chicken stewed in milk
Description
The recipe won't take much time. The combination of chicken and milk might seem surprising, but in fact, it's an absolutely delicious solution! This recipe is inspired by the famous chef Jamie Oliver—simple, yet the result is beyond praise. For cooking chicken stewed in milk, lemon zest is very important. It causes the milk to curdle, in the best sense of the word. During stewing, the milk will infuse the chicken, making it incredibly tender. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients. Wash and clean the chicken (if necessary; I bought a pre-cleaned one). We will not be cooking the giblets. Peel the garlic cloves and remove the zest from the lemons. Rub the chicken thoroughly with spices, salt, and pepper.
- 2
Step 2
In a cauldron or deep pot, heat the oil and fry the chicken.
- 3
Step 3
The chicken needs to be fried on all sides. This process is quite labor-intensive, but it is necessary. Make sure the skin does not tear or come off the chicken.
- 4
Step 4
The chicken should turn a distinct golden color. Once the chicken is sufficiently browned, preheat the oven to 190 degrees.
- 5
Step 5
The oil left over from frying is not needed; you can pour it out.
- 6
Step 6
Place the chicken back into the pot or cauldron in which you fried it. Add all the remaining ingredients.
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Step 7
Pour in the milk.
- 8
Step 8
Place in a preheated oven for one and a half hours.
- 9
Step 9
You can also braise it on the stove over low heat with a lid on. The dish just turns out much more aromatic in the oven. You can braise it either with the pot covered or uncovered. If covered, you'll end up with more sauce; if uncovered, the chicken will brown even more.
- 10
Step 10
You can serve the ready chicken stewed in milk with rice or potatoes. Remove the meat from the bones beforehand, and arrange it in portions.