Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
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JAMIE OLIVER’S CHICKEN IN MILK {SERIOUSLY DELISH}
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Slice the chicken breasts horizontally. This will give you 8 thin cutlets so they'll cook faster and more evenly.
Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat. Add your cutlets to the hot pan. Liberally salt and pepper the side facing up. Sauté until each side has some browning and chicken is mostly cooked through, about 3 minutes per side.
Pour sauce into skillet with chicken. Let it all simmer (sauce will be very bubbly) on medium-high heat for 5 minutes, flipping chicken halfway through cooking time. When finished, sauce will have thickened and chicken should be completely cooked through. Turn off heat and let it sit for a minute so bubbles go away. Spoon sauce over chicken.
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Douce Ame Recipe: Preheat the oven to 300°F/150°C. Lightly coat the chicken in the olive oil or melted butter, then place the chicken, a few pieces at a time, in a skillet set over medium heat until lightly browned. Repeat until all the chicken … From wholesalenutsanddriedfruit.com
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