Taking inspiration from Jamie Oliver's Chicken in milk, I did up a version of mine (: After all, it's a Sunday night.. the term has been tough.. and I'm already on vacation mode.. ready to visit Bangkok on Tuesday!
This chicken was pretty easy to prepare.. and the oven did most of the work. If you have an iron cast pan/pot, please use that. I don't have one (yet!) so I did my cooking on the stove and used a baking dish for the oven part..
The chicken from this recipe is soft and succulent.. but the skin is crispy and flavourful. I wish I could have tons of the chicken skin! The milk (in particular, the Omega Plus Lo-Fat Hi-Cal Milk) made the chicken tender and the meat fell right off the bone. If you prefer a milkier taste, I'd recommend the Magnolia Fresh Milk..
I always believe using fresh milk in my bakes and Magnolia is my preferred choice. I prefer fresh milk over the non-refrigerated carton ones..
Anyway, this recipe is simple.. and I'd rate it a difficulty level 2 out of 5. It also takes about 1h 45 mins to prepare and cook.
Chicken in milk recipe
1 medium sized chicken
100 - 150g butter
4 - 6 sprigs of rosemary
500ml fresh milk
3 sticks of celery
2 bulb of garlic
Melt the butter in the frying pan/cast iron pan
Add the chicken that has been washed and dried (washing part is optional, I don't wash my chicken)
On medium high heat, brown surfaces of chicken, flipping occasionally
You may also baste the chicken in the butter.
While the chicken is browning, wash, cut and dry vegetables. If you are using a cast iron, pour away excess oil after chicken has browned.. Add vegetables to the side of the pan and add the milk.
If you're like me, set the chicken in the middle of the pan, add the vegetables by the side and add the milk. Season with salt and pepper. Lay the sprigs of rosemary at random.
Bake in pre-heated oven of 190 degree Celsius for 1 h 20 mins. Serve hot! Enjoy!
#Magnolia has presented me with an array of milk to play with. I received no other remuneration. All opinions are genuinely mine.