Chicken in Milk

Chicken in milk

Chicken in milk


A few weeks a go I came across a recipe for Chicken and Milk by Jaime Oliver.  The recipe used one of my favorite ingredients–a whole chicken.  It seemed simple (code:Lazy) enough for me to try.   It didn’t require much more than adding the ingredients to a pot and letting it braise for an hour or so.  It also featured another one of my favorite ingredients-lemon with the addition of the milk– my taste buds were anticipating  chicken stewed in a creamy lemon sauce. The sauce was not as creamy as I had anticipated and hoped for, but it was still a great sauce none the less.  While Jaime Oliver’s recipe looked amazing, I did add a few of my own touches to the recipe.  I have been reading about the use of lemon leaves, (from a lemon tree), in cooking.  The leaves are usually used in the same way that bay leaves are used. You use them to impart flavor, but you never eat them.  If you have a lemon tree, pick two of the most beautiful leaves that you can find, wash them, and add them to this dish.  Also be grateful that the next time you trim your lemon tree, you will have an alternative way to use the leaves–you can dry them just like bay leaves! If you don’t have a lemon tree call a friend or neighbor who does and ask for a few! Just make sure to ask if they use any pesticides on their tree.   If that attempt fails, just cook this without the lemon leaves. I also added poultry seasoning, I didn’t have any fresh sage, which Jaimie’s recipe calls for.  The poultry seasoning has sage, so I used it.


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Prep time: 5 minutes

Cook time: 1.5 hours mostly non active



5 pound Whole Organic Chicken

10 cloves of garlic (whole no need to remove the skin)

Zest of two lemons (1 Tablespoon of lemon zest)

2 Leaves from a Lemon Tree

3-4 Tablespoons of olive oil

1/2 teaspoon of poultry seasoning

1/2 stick of cinnamon

Sea Salt and Black Pepper to taste


Directions: Pre-heat the oven to 375F  Rub the chicken generously with the olive oil, and season with a good amount of sea salt and black pepper.



Then Brown both sides of the chicken over medium high heat. Once brown add in the Lemon zest, garlic, poultry seasoning, cinnamon, and milk.  image




Cover the pot with a secure lid, then transfer the pot to the oven and cook for 1.5 hours   Remove from oven. serve and enjoy!


Roasted Chicken Thighs with Lemon and Oregano

Roasted Chicken Thighs with Lemon and Oregano

It is officially lemon season! I love lemons, I love the smell of them, the tastes of them, but most of all I love cooking with them. This recipe is perfect for the cold weather we are having here in California. Nothing warms up a house better than roasting chicken, and while I avoid using my stove  11 months of the year, I always love to use it in December. Maybe it’s the Christmas season, I don’t know, but there is just something about pulling something out of my actual oven  that makes me feel in tune with the season.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total time: 30 minutes

4 chicken thighs skin on
1 lemon divided in half with one half sliced thinly into rings and the other half cut into 2 wedges
1/4 cup of onion chopped finely
1 teaspoon of dried oregano
1/8 teaspoon of red pepper flakes
1/4 cup of white wine Sauvignon Blanc
1/2 cup of low sodium chicken stock
1 clove of garlic
3 tablespoons of olive oil
Sea salt & pepper to taste

Pre-heat oven to 425 F. Add 1 tablespoon of the olive oil to a skillet. Season chicken with sea salt and black pepper, then add it skin side down to the skillet. Allow to brown, without turning for 10 minutes or until chicken is cooked half  through. Pour off excess oil, maintaining a thin layer of oil in the pan. Place half the lemon slices on the bottom of the pan, and the other half on top of the chicken.  Move the skillet to oven and allow chicken cook through about another 6-8 minutes. Remove chicken  from oven, and transfer to a plate. Add in the onion, oregano, garlic and red pepper flakes to the skillet and let cook for 2 minutes, remove the skillet from the fire, add in the wine and give a quick stir. Return the skillet to the fire  cook for 2 minutes and add the chicken stock cook for another 3 or the sauce has thickened a bit,  add in the remaining olive oil. Return the chicken to the skillet. At this point you can taste the sauce to see if you need more lemon, I usually add in the juice of one of the two remaining wedges. Add sea salt and black pepper if necessary,  serve and enjoy!

What is your favorite cold weather oven meal?

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Lemon, Garlic and Thyme Chicken Kabobs

I love it when the weather is nice enough to cook outside on the grill. For me, it means that I can embrace the lazy girl within, because my husband is charged with cooking anything that goes on the grill! All I have to do is marinate the meat and I’m done! Who wouldn’t love that?! This dish is super easy, and equally as delicious!! You can use whatever cut of meat that you like. We grilled veggies to go along with these, and I made my Lemon & garlic potatoes to go with this. It made for a nice way to end a hot summer day!

Here’s what you need:
1lb of skinless chicken cut and cubed
1tablespoon of garlic paste
1teaspoon of thyme
Juice of half a large lemon
2 tablespoons of olive oil

In a large bowl add the lemon juice, garlic, thyme and olive oil

Cut and cube the chicken, add to a large bowl and season with sea salt and pepper, then add the lemon, garlic and thyme marinade and mix well
Place the cubed meat onto metal skewers or soaked wooden skewers
Place on the grill and cook until chicken is done, about 15 minutes. Remove from skewers and enjoy!  What is your favorite meat to put on the grill?

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