Roast chicken in milk with garlic, sage, lemon and cinnamon
This is just a lovely dish that I cannot recommend enough. Chicken legs are cooked in a milk, fragrant with zest, garlic and spice. Add creamed corn, steamed greens and roast potatoes and this is roast chicken heaven.
chicken cooked in milk
- 4 chicken marylands (drumstick/thigh)
- 1 lemon, peeled zest of
- 1 cinnamon stick, broken in half
- 6 cloves of garlic, squashed a little
- 4-6 sprigs sage, leaves from
- 2 c full cream milk
- salt, olive oil
In a hot pan, brown the chicken legs till golden. Pop into a baking dish with the lemon zest, cinnamon, garlic, sage leaves and milk. Cover with foil, bake at 190’C for 20 mins, discard foil, baste, cook 15 mins more. Remove from oven. Drain off milk into a pot. Reduce over med-high while stirring until curds develop (see white lumps in photo?) and the milk is saucy. Pour sauce over chicken before serving.
Serve with creamed corn or polenta and some roast vegetables. You’re welcome.