chicken in milk--sounds either gross, or DELISH.

i know it's probably a little, well, lame--but when i'm at work with nothign to do, i often pass the time by fantasizing about what i can cook for dinner for myself and the fianz. i've mentioned the kitchn, my new favorite blog, in here before, and i've been holding onto this bookmarked post for a little while now, because i lack the tools to make it, but i want to soooo badly:



it's rather famous chef (and totally adorable guy) jamie oliver's recipe: chicken in milk and lemon, and according to faith, one of the kitchn writers, it's the best bird she's ever had: "I know I'm going out on a limb with this one, but it is the truth: this is the best chicken I have ever had. It's definitely the best chicken I've ever cooked, and it was so easy I still can't believe it."

here's the recipe:

ingredients

1 whole chicken (recommended: 3½lb)
salt & freshly ground pepper
½ stick butter
olive oil
1 pint of milk
"a lot" of lemon zest (2 lemons worth)
1 cinnamon stick
unpeeled garlic cloves (10!)
sage leaves (about a handful)

directions

brown the chicken well in a big pot with butter and oil. throw away all that extra fat; you won't need it (or, save it for cooking potatoes or vegetables.) put the chicken back in the pot, add the milk, garlic (no need to peel the cloves or smash them), lemon, and cinnamon stick, along with a handful of sage leaves. put in the oven and roast for an hour and a half. faith mentions here that she's tried leaving the lid on, or taking it off, and recommends leaving it on, but, jamie's original recipe says to leave it off. i guess this is a judgement call for the individual chef to make (i will prob/def leave it on, personally, if i ever get the hardware to cook this guy!)

more from faith:

"regardless of cooking method, this dish smells absolutely divine. my husband groaned when he walked into the house. what IS that? he asked. when i took it out to get it ready for dinner, the chicken was sitting in a pool of creamy pan liquids, the milk having dissolved into small bits of curd and juice. it isn't the most appetizing looking sauce, but who cares. it was like liquid lemon gold...guys, you have got to try this chicken."

all i need is one big freaking oven-proof pot! sigh. how much do you love the red one in faith's picture? want, want, want.

here's a link to jamie's more specific recipe...and faith's blog post on the kitchn. enjoy =)