Chicken pot-roasted in milk, bay and nutmeg from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 186) by Diana Henry

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Notes about this recipe

  • Melyinoz on February 21, 2023

    My chicken was cooked in a shorter time than suggested in the recipe, but my oven temperature is playing up. This is very tasty, but because I only had a wide pan, a lot of my sauce evaporated. I might add more milk next time to stop this from happening.

  • emma_clare on February 09, 2023

    This did not work well for me at all. The sauce was strangely curdled, oily and gelatinous. My chicken was a bit bigger than the recipe recommends and I crammed it into quite a small pot - so maybe something about that made the dish not work how if was supposed to. I would caution against making this for the first time if you have guests coming over!

  • Nichill on May 14, 2019

    Managed successfully as a midweek supper. Very successful with children who like orzo. Chicken was very well cooked after 1.5 hours: might try less next time, or lower temperature. Made with a very high quality chicken, and I seasoned it generously: the juices were delicious and I can't say that there was any taste of milk at all.

  • Rinshin on August 16, 2016

    With 10 garlic cloves and zest from 2 lemons, I thought I would like this recipe. Unfortunately, the taste of garlic and lemons were completely muted by milk. It was very bland tasting and not to our taste at all.

  • RosieB on August 10, 2016

    Absolutely delicious. The chicken was moist and tender. This is a variation of a Jamie Oliver recipe but cooked half the time with the lid off so it browned nicely. The sauce was so tasty. A definite make again recipe.

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