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.