Sunday, September 7, 2014

chicken in milk

This was my first meal "back".
Meaning, G is now three weeks old and I just got back in the saddle.
Granted, this chicken dish was made last weekend when G was only two weeks old but still.
I need to get used to making three meals a day, seven days a week.
Or maybe I should just enjoy the freezer meals that we have stocked.
Either way, it does feel good to be back.

By the way, how weird does chicken in milk sound?
But I promise, it's one of the best chicken dishes I've made in a long time.
And the weird looking juice at the end?
The. Best. Part.

Chicken in Milk many does a 3 pound chicken serve??
3 pound chicken
Salt and pepper
Olive oil
2 1/2 cups whole milk
10 garlic cloves, unpeeled
1/2 stick cinnamon
Zest of 2 lemons
Handful fresh rosemary or sage

Wash and dry your chicken.  Season liberally with salt and pepper.
Heat a knob of butter and a healthy drizzle of olive oil in a dutch oven over medium-high heat.
Brown chicken on all sides.
Remove from pot and discard oils.

Place chicken back in and add milk, garlic, cinnamon stick, lemon zest, and rosemary or sage.

Place in a preheated 375* oven, covered.
Bake for 45 minutes.
Pour a glass of wine because you have an infant plus two toddlers and this is your first homemade dinner since.

Baste when you remember.
Then, remove cover and roast for another 45 minutes.

Enjoy fall-apart chicken and serve with the delicious (yet weird looking) jus (pan sauce) over the top of said chicken and maybe some mashed potatoes?
Or just easy sauteed veggies, as seen above.
Rejoice at how easy that was.

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