Jamie Oliver's Chicken in Milk {Seriously Delish}
Prep
5m
·
Cook
1h 40m
·
Total
1h 45m
About This Recipe
This succulent and flavorful chicken in milk recipe from Jamie Oliver combines tender whole chicken with aromatic sage, lemon zest, and garlic, simmered in a creamy, rich milk sauce. The result is a seriously delish dish that's perfect for a cozy weeknight dinner or a special weekend meal.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
4)
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories1,259kcal62%
-
Fat63g3%
-
Saturated Fat18g0%
-
Carbohydrates39g1%
-
Fiber2g0%
-
Sugar23g1%
-
Protein128g6%
-
Cholesterol507mg25%
-
Sodium1,289mg64%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Choose a pot that fits the chicken fairly snugly. But not too snugly, otherwise it is very difficult to brown the chicken!
2. The browning of the chicken can be a bit difficult if you are using a very snug pot. But it is a key step for this recipe because browning = flavour + crispy skin and also renders the fat. The fat that isn't rendered out in this step ends up in the sauce and might be too fatty for your taste if you don't brown the chicken enough.
3.The nutrition is for 6 people and has been adjusted to reflect that 1/4 cup of the chicken fat is rendered out and poured off while the chicken is browned. It also assumes that all the sauce is used which is probably not the case so the calories is slightly higher than it should be
I should be honest and tell you that though recipes always say that a whole chicken will typically serve 6 people, in my household it only serves 4 + plenty of scraps for my dog Dozer. 🙂
2. The browning of the chicken can be a bit difficult if you are using a very snug pot. But it is a key step for this recipe because browning = flavour + crispy skin and also renders the fat. The fat that isn't rendered out in this step ends up in the sauce and might be too fatty for your taste if you don't brown the chicken enough.
3.The nutrition is for 6 people and has been adjusted to reflect that 1/4 cup of the chicken fat is rendered out and poured off while the chicken is browned. It also assumes that all the sauce is used which is probably not the case so the calories is slightly higher than it should be
I should be honest and tell you that though recipes always say that a whole chicken will typically serve 6 people, in my household it only serves 4 + plenty of scraps for my dog Dozer. 🙂