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Friday, December 11, 2015

Jamie Oliver's Milk Chicken with my Gingered, Lemongrass, Lime & Garlic Coconut Milk Chicken Variation, & My Herb Buttered Roast Potatoes


                         

                                     Chicken in milk
Today, I am posting a recipe that is so blissfully wonderous in flavour and aromatics. This original recipe is from Jamie Oliver and it has become one of my constant go to's. I change up the recipe to accomodate my allergies and my penchant for warming spices. This recipe is perfect for when you are super duper pressed for time, want something that tastes like a little bit of heaven, makes enough to last more than one meal, and is perfect for unexpected company. I am including it in holiday DIY December because it saved my bacon last week when I was super crunched for time & had company. I had to make some adjustments to the recipe but I will put the original recipe from Jamie first, then I will mark my adjustments(look for stars next to his ingredients, that is where you will see my changes marked below) right after, along with a link to his original recipe. Btw, this is a real man pleaser of a meal, make this for the hubster or your sons who seem to have hollow legs. It is filling when served with roast potatoes or rice and a simple salad. 
You need this recipe in your life, trust me.

Chicken in milk with sage and a delicious lemony kick

Ingredients

  • 1.5 kg higher-welfare chicken*
  • sea salt
  • freshly ground black pepper
  • olive oil
  • ½ stick cinnamon*
  • 1 good handful fresh sage , leaves picked*
  • 2 lemons , zest of*
  • 10 cloves garlic , skin left on
  • 565 ml milk*

Method

Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.


                                 

These potatoes never fail, are gobbled up super quickly, always have requests for second helpings, give you a nice crunchy outside with a lovely nutty roasted sweet interior, and are no fuss. You throw it all together, the skins stay on, they are great with gravy, so do use them this Christmas, and everyone always asks, "What is your secret for getting the outside so perfect?" It's the butter!
This one's for you Baba, I hope you enjoy making them now and yes, they were always this easy. 

HERB BUTTERED ROAST POTATOES:

Ingredients:
6 Washed, Yukon gold potatoes, chopped to a medium size with skins on
1 Large Spanish onion chopped medium size
3 Tbsp Extra virgin olive oil
1 tsp fresh thyme, 1 tsp fresh cracked pepper, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp bayleaf powder, 1/2 tsp sage powder or poultry seasoning or paprika.
1/4-1/2 Cup cold cubed salted butter

Method:
Preheat oven to 375 degrees F
-Chop all your ingredients
-In a rectangular dish big enough to hold all your ingredients, line with foil, add chopped onions and potatoes and cover with the olive oil.
-Sprinkle all the seasonings over, using your hands, mix all the ingredients together to evenly distrubute.
-Before placing in oven, put pieces of cold 1/4 Cup of butter all over different spots of the potatoes. I evenly space these out to ensure the flavour gets all over the dish and to help with the browning.  
-Roast in hot oven in middle rack for 1 hour, take out and add a few more pieces of butter, put back in oven and continue roasting for another 30-45 minutes. You want dark golden, scrumptious, fully cooked potatoes.
-Serve as an accompaniment to whatever dish you like.

                                    
This was the last of the finished product after cooking, I had to snag a picture before they were all gone as everyone had already begun to dig in. This is a perfect recipe to add to your holiday roster, I hope you enjoy and share with those you love. Ask your questions, leave comments down below, and don't forget to subscribe! Have a blessed day one and all.

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