- 1.5 kg of chicken pieces (about 3 pounds, I used a whole chicken cut up into pieces)
- fine sea salt
- freshly ground black pepper
- olive oil
- 1/2 a cinnamon stick
- 1 tsp crumbled dried sage leaves
- 1 tsp dried thyme
- the zest of two unwaxed lemons
- 5 cloves of garlic, skins on, but lightly bruised
- 565ml of whole milk (about 2 1/2 cups)
- Season the chicken pieces all over with salt and pepper and roll them in some flour to coat. Heat some olive oil in a large skillet (with a lid) over medium heat. Brown the chicken on all sides until golden. Sprinkle over the herbs, lemon zest and toss in the garlic and cinnamon stick. Pour over the milk. Turn the chicken in the milk so that all of the herbs etc. get into the milk. Bring the milk just to the boil then reduce to a low simmer.
- Cover and cook on low heat for about an hour to an hour and ahalf, until the chicken is very tender and falling off the bone. Check frequently to make sure the milk has not evaporated, adding a bit more if need be. Once done, squeeze the garlic out of the skins and mash it down into the sauce. To serve divide the chicken meat amongst heated plates, spooning over some of the pan juices. It ain't pretty but it's pretty good!
- I served this with some rice which I had cooked in a bit of chicken stock with a herb pot added, and some crispy tender chantenay carrots and petit pois. Absolutely gorgeous.
Source:The English Kitchen
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