Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Mediterranean chicken in Milk

Cooking time: 
1-2 hours
Preparation time: 
15-30 minutes
  • 1.5k organic chicken
  • Sea salt and freshly ground black pepper
  • 115g Stork tub
  • olive oil
  • 1/2 cinnamon stick
  • 1 good handful of fresh sage or coriander
  • zest of 2 lemons
  • 10 cloves of garlic, skin left on
  • 500ml JUST MILK
  • Preheat the oven to 190°C. Season the chicken generously all over, usig an oven proof casserole dish, fry it in the Stork and a little olive oil, turning the chicken to get a golden colour all over.
  • Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly 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 from time to time. The lemon zest will sort of split the milk, making a fantastic sauce!
  • To serve, pull the meat off the bones and divide it on to your plates and spoon over plenty of sauce. Serve with wilted spinach or greens and some mashed potato.