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.
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.
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!