Christmas saw a frenzy of activity in my kitchen and, whilst it was a joy, I’m now ready to sit back and let the cooking take care of itself. I’ve also resolved to waste less and make the most of whatever I have in my fridge or cupboard.
This chicken dish ticks all the boxes! The bird from my freezer, milk that’s almost out of date, a handful of fresh sage leftover from the Christmas stuffing, and a tablespoon of peppercorns from the bottom of a jar. And the best bit, throw it all in and let it take care of itself!
Now I realise that ‘Chicken in milk’ may sound a little weird but variations of this dish have been done by others and it’s more than worth the little effort it takes. The lemon zest reacts with the milk during cooking to create the most gorgeous, zingy sauce, and the peppercorns add a gentle heat. These flavours, combined with sage and garlic, make this dish a winner.
You’ll need a lidded casserole dish or lidded stove to oven pan
1 handful of fresh sage leaves
zest of 2 lemons
1 tbsp green peppercorns
4 whole cloves of garlic
560 ml semi skimmed or whole milk
Heat the oven to 190 / Gas 5
Season the bird with salt
In a little oil, brown the chicken well on all sides
Discard any excess oil
Add all the other ingredients, cover the pot, and place in the oven for 90 minutes. Baste 2 or 3 times during cooking.
5 minutes prior to serving remove the lid and, using a fork, squash the garlic cloves and a few of the peppercorns into the sauce. Cook for the remaining 5 minutes then serve.
Perfect with mashed potatoes and green beans.