Chicken Pot-roasted in Milk (Diana Henry)

Chicken Pot-roasted in Milk (Diana Henry)

The very first Chicken in Milk recipe that I know is by Jamie Oliver. His recipe includes sage, milk, and lots of lemon. But sage is a breast milk supply killer. So, I'm very hesitant to cook his dish. (Oh, that's because I'm still breastfeeding my 22-month toddler.)

When I stumble upon Diana Henry's Chicken Pot-roasted in Milk, Bay and Nutmeg recipe, I'm elated beyond words! Diana Henry's version also includes milk, but she adds bay leaves instead. I have to agree that milk really creates the most amazing flavorsome sauce and it allows the bird to stay succulent in this pot roast recipe.

I serve this dish with Orzo Pilaf and it's a hit with everyone. The chicken is so moist and succulent, the milky gravy is so so so delicious, and the orzo adds bulk to our lunch.

I gotta cook this dish again. Even the toddler is happy. Happy tummy, happy baby. Happy baby, happy mommy! Hey, it rhymes! :)

Recipe adapted from here.

Ingredients:
(Serves 4)

25g unsalted butter
2 tablespoons olive oil
1.4kg hormones- & antibiotics-free chicken (without head, innards & feet)
300ml full cream milk
10 garlic cloves
3 bay leaves
Finely grated zest of 2 unwaxed lemons
1 lemon, quartered
2 medium potatoes, cut into chunks
1 medium carrot, cut into chunks 


How to:

1. Preheat the oven to 180°C.

2. On the stove, heat up butter and olive oil in a lidded ovenproof pan that can hold the chicken. Season the bird with salt and pepper and add to the pan. Brown the whole bird evenly without tearing its skin too much.

3. After browning, pour away the fat from the pan; keep it aside to cook Orzo Pilaf later.

4. Stuff lemon quarters into the bird's cavity. Add milk, garlic, bay leaves, lemon zest, potatoes, and carrots into the pot. Cook over medium heat. Just before it boils, remove the pan from the stove. Put the lid on and continue cooking in the oven for 1 hour 30 minutes, removing the lid halfway through cooking. Baste occasionally, spooning the milk over the bird.

5. At the end of the cooking time, squash the garlic cloves with the back of a fork so they break down and flavor the juices. Spoon the juices over the chicken and serve with Orzo Pilaf (recipe below).

Succulent chicken in milk.

Served with Orzo Pilaf.

Here's how to cook Orzo Pilaf (serves 4):

1. In a large saucepan, heat up chicken fat (about 3 tablespoons) from browning the bird earlier on.

2. Add chopped onions (from 1 small red onion) and cook over medium-high heat until tender.

3. Add 1 cup uncooked orzo and cook, stirring frequently, until lightly toasted.

4. Add 2 cups chicken broth and bring to a simmer. Cover and cook over low heat until orzo is tender, about 20 minutes. Scoop and serve with chicken.

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, June Potluck!