Chicken in Milk – who would do such a thing?
I never thought chicken would go with milk.
Chicken in Milk – an odd recipe or so I thought. When I first heard about chicken in milk, I couldn’t imagine it tasting good. What a strange idea, I thought. My husband was so excited about it. I’m lactose intolerant. I don’t like milk. It sounded nuts to me. He begged, I caved, and we ended up enjoying a fabulously tasty chicken dinner.
Chicken in Milk is that dish that you can wow friends and family with. You can create several variations — vary the milk, the lemon, the seasonings.. but the best I’ve done yet was made with farm fresh, whole fat, organic buttermilk. I happened to have buttermilk. I bought it for a different holiday recipe. My hubby begged me to make this with the buttermilk. I added a whole lemon plus the zest. Try it! Seriously – you’d think we were eating at fine dining establishment. Your friends will think you are the best chef ever.
To brown the chicken you need the bottom of the pan covered with olive oil. I figured it out almost out of laziness. I usually scrimp on oil to save against excess calories from fat. I finally made sure there was a good layer of oil on the bottom of my pan. The chicken browned beautifully and easily. With enough oil, it doesn’t take long either.
I didn’t have whole sage, but I had a nice seasoning rub. So.. I varied the recipe ever so slightly. Instead of salt and pepper, I used the rub. Instead of whole milk, I used buttermilk. Instead of half a cinnamon stick, I used the whole thing. And the finale: Instead of only using the lemon peel, I quartered one of the lemons and tossed that in the pot. 90 minutes later, the hubby was groaning with happiness.
This recipe is my adaptation of the Jamie Oliver original Jamie Oliver’s Version recipe. Go with the buttermilk. It’s fantastic.