Lemon and Sage Chicken in Milk
Lemon and Sage Chicken in Milk
Ingrediënten
- 1.5 kg free-range chicken
- Olive oil
- ½ stick of cinnamon
- 1 good handful of fresh sage leaves
- 2 lemons
- 10 cloves of garlic
- 565 ml milk
Instructies
- Preheat the oven to 190°C/375°F/gas 5.
- Season the chicken generously all over with sea salt and black pepper.
- Fry the chicken in a snug-fitting pot with a little olive oil until golden, turning the chicken to get an even color all over.
- Remove the chicken from the heat, transfer it to a plate, and discard the oil left in the pot.
- Put the chicken back in the pot with the cinnamon, sage leaves, lemon zest, unpeeled garlic cloves, and milk.
- Cook in the hot oven for 1 hour and 30 minutes, or until cooked through, basting with the cooking juices occasionally.
- The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
- Pull the meat off the bones and divide it onto plates.
- Spoon over plenty of juice and the little curds.
- Serve with wilted spinach or greens and some mashed potatoes, if desired.
Notes / Tips / Wine Advice:
Wine Pairing:
This aromatic and flavorful chicken dish pairs beautifully with a light and crisp white wine, such as a Pinot Grigio or a Sauvignon Blanc. The wine’s acidity and citrus notes complement the lemon and sage flavors in the dish, enhancing the overall dining experience.Nutritional Information
Calories: 450 kcal | Carbohydrates: 6 g | Protein: 35 g | Fat: 30 g | Fiber: 1 g | Sugar: 4 g
