Jamie Oliver’s Chicken in Milk is a classic and simple dish with an atypical formula. Milk, cinnamon and chicken, make cosy bedfellows. It is a spectacularly easy and exceptionally convenient dish – the braising liquid is none other than your regular carton of milk along with copious amount of butter, aromatics and herbs, the requisites of every good dish.
Here’s the basic process:
Brown some chicken in olive oil or butter.
Pour in some milk, two lemons’ worth of zest, a cinnamon stick, and fresh sage leaves. Scatter in a handful of garlic cloves in their jackets.
Bake for 90 minutes.
Pull apart and eat.
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