I was going to try to regale you with the history of milk consumption that coincides with the Neolithic Period, but that would just be an obnoxious show, detracting from the truth of this blog: this recipe is unbelievably, off the hook, incredibly delicious. Ridiculous. The best chicken recipe I’ve ever tasted. It is an intoxicatingly fragrant concoction of lemon, sage and cream with a seductive hint of cinnamon and a decadent, velvety cream sauce. It is based on celebrity chef, Jamie Oliver’s Chicken in Milk, but as usual, I made modifications. (I think I modify every recipe because I cannot stand anyone telling me what to do, even a recipe.) I tweaked the cooking method and time a little bit to produce a moister, more cooked and more tender bird. I also reduced garlic and added some heat. Life is better a little spicier, and I am a Spice Girl! Make this recipe and enjoy a celebration in your mouth that you will not soon forget.
One 4-lb. organic chicken that has not been injected full of saline.
Freshly ground, Himalayan pink salt
Freshly milled black pepper
½ stick cinnamon
1 handful fresh sage. You can use about 1-2 T dried, rubbed sage, if you must, but fresher is better
Zest of 3 lemons
About 1/2 tsp fresh crushed red pepper
6 cloves garlic, skin left on
2 cups organic whole milk
1/2 cup organic heavy cream
Preheat oven to 375°F. Season chicken with salt and pepper and brown it in a cast iron Dutch oven in a bit of olive oil until it is golden brown. Combine remaining ingredients and pour over the chicken. Cookin the preheated oven for 1½ hours, basting with pan juices from time-to-time. After 90 minutes, increase heat to 425°F and cover the chicken. Cook for 20 minutes more. Serve hot with a generous amount of the cream sauce spooned over it.