CHICKEN BRAISED IN MILK WITH LEMON, ROSEMARY AND BACON
Serves 4
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Ingredients
  1. One 3-pound (1 1/2-kilogram) chicken
  2. Salt and freshly ground black pepper
  3. 3 tablespoons butter or olive oil
  4. 5 pieces of bacon, thinly sliced
  5. 1 large shallot, roughly chopped
  6. 1/4 cup fresh rosemary leaves
  7. Zest of 2 lemons, peeled in thick strips with a vegetable peeler
  8. 10 garlic cloves, skins left on
  9. pinch freshly grated nutmeg
  10. 2 cups whole milk
  11. 1 – 2 pounds baby new potatoes
Instructions
  1. Preheat the oven to 375° F.
  2. Season the chicken generously with salt and pepper. Add the butter or olive oil to a large dutch oven set over high heat. Sear the chicken, getting the skin good and crisp and deep golden all over.
  3. To the pot add the bacon, shallots, rosemary, lemon peels, garlic, a pinch of nutmeg along with the milk. I added some potatoes to the top of the pot too because why dirty two pots when I can just dirty one? Throw in another pinch of salt for those potatoes.
  4. Slide the pot into the preheated oven for 1 1/2 hours. Baste the chicken with the juices occasionally throughout the cooking. If you find the liquid evaporating too quickly you can add the lid.
  5. Carefully remove the chicken and potatoes from the pot and onto a platter. Spoon the now separated sauce all over. Sure, it’s not too pretty but one doesn’t mind after the first bite. If you like a pop of green you can garnish with fresh herbs.
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