Lemony Sage Chicken In Milk

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (3 lb) whole chicken
• 1 tablespoon olive oil
• salt
• black pepper
• 2 -3 lemons
• 1 tablespoon olive oil
• 2 ounces butter
• 4 -5 sprigs fresh sage, leaves picked
• 1/2 cinnamon stick
• 6 cloves garlic, skins left on
• 1/2 liter milk

Recipe

• 1 pour oil over the chicken and season generously with salt and pepper, rub it in all over.
• 2 cut strips of lemon peel and put aside.
• 3 cut the lemons in halves, juice and place lemons in the cavity of the chicken; put juice aside.
• 4 remove sage leaves and put aside; place sprigs also in cavity.
• 5 heat olive oil in cooking pot, add butter and fry the chicken in the butter, turning the chicken to get an even color all over, until golden.
• 6 remove from the heat, put the chicken on a plate temporarily, and throw away the burned butter from the pot.
• 7 the leftover sticky dark residue at the bottom of the pan, will add to the flavor of this recipe.
• 8 use new butter and put the chicken back in the pot with the rest of the ingredients, milk last, and cook in a preheated oven for 1 1/2 hours on 190 c or 375°f.
• 9 baste the chicken with the cooking juice when you remember.
• 10 the zest from the lemon will sort of split and curdle the milk, making a fantastic lumpy cream cheese sauce.
• 11 remove cinnamon stick before serving.