Chicken in milk with saffron and lemon zest
Description
From personal experience, I can say that this recipe works better with separate pieces of chicken rather than a whole chicken—it turns out tastier. By the way, I didn't invent this recipe myself; the original author is the well-known Jamie Oliver, from whose book I borrowed this culinary idea. Chicken cooked in milk with saffron and lemon zest turns out very tender, with a pleasant creamy flavor. The sauce is delicious, honestly :)
Instructions
- 1
Step 1
Preheat the oven to 200 degrees. Wash the piece of chicken, then season with salt and pepper.
- 2
Step 2
Crush the garlic cloves with the flat side of a knife.
- 3
Step 3
Sear the whole piece of chicken on high heat in butter. About 3 minutes per side—inside the chicken will still be tender, but outside it will already form a nice crust. Place the chicken into a baking dish and add garlic.
- 4
Step 4
In the same pan where the chicken was fried, make the sauce. Pour in the milk, add saffron and a couple of strips of lemon zest (it's convenient to remove the zest with a vegetable peeler). Bring to a boil, then remove from heat.
- 5
Step 5
Pour the resulting sauce over the chicken. Place in an oven preheated to 200°C and bake for about 25–30 minutes. During baking, take the dish out of the oven occasionally and pour the sauce over the chicken to keep it moist and well-soaked, not dried out.
- 6
Step 6
Serve the cooked chicken with your favorite side dish—potatoes go best. Enjoy!