Chicken in milk from Happy Days with the Naked Chef (page 183) by Jamie Oliver

  • sage
  • whole chicken
  • cinnamon sticks
  • garlic
  • lemons
  • milk
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lils74 on September 10, 2020

    Made again this week - may be my fav chicken recipe at the moment. Aside from enjoying it with boiled potatoes fresh from the oven, when I made it last time I discovered something amazing to do with the leftovers, or part of them: reduce the sauce a little (It doesn't really thicken but the flavors are concentrated), add some of the roast chicken, shredded, and then some pasta. Amazingly good, very nearly worth making the whole dish just for this. I wanted a flat pasta and used what I had to hand - Fresine #14, which is wider than linguine but not quite as wide as tagliatelle,]; but I think any pasta would do. Half cooked it and then finished it in the sauce, which thickened it a little and made the pasta super tasty.

  • lils74 on June 16, 2020

    Made this week--unusual, delicious and one I'll be repeating; followed the recipe pretty much as directed, except my lemons were a local lime-type affair. Also parboiled some carrot chunks and added to the milk in the baking tin, as my mother used to make carrots in milk and I thought they might be good (they were). My roasting dish was glass so I didn't do the first step of browning it on the stove, but rather attempted to do so in the oven before adding the milk and other ingredients, which didn't work very well but it later got very crisp while cooking, so not a problem. Didn't use as much butter and oil to brown as he says to dump it out after and I don't like waste, so I used less and kept it. The chicken was wonderful, moist in some places and very crisp in others, and the sauce was plentiful and aromatic from the sage. Does need liberal seasoning (salt and pepper). Ate with boiled potatoes and

  • Jane on October 27, 2013

    Not very impressed by this. The chicken was nicely moist but the sauce was thin and not very strongly flavored. Won't be repeating it.

  • fprincess on March 18, 2011

    This recipe did not work very well for me - the sauce was just a little odd.

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Reviews about this recipe

  • Kitchn

    A few years ago, I came across a chicken recipe that was so good, so notable, that I considered shoving the rest of the classic chicken dishes I love aside in favor of this poultry paragon.

    Full review