Pot Chicken and Potatoes Baked in Cinnamon-Saffron Milk


IF YOU TRY JUST ONE RECIPE from this chapter, make it this one. This is adapted from a dish by Jamie Oliver: chicken in milk. Sounds odd, right? But it's based on classic Italian recipes; this cooking method gives the meat a tender sweetness and a thick golden sauce, full of chicken drippings. This version, with a touch of saffron, is easy and mind-blowingly delicious. • Serves 4 to 6


2 cups milk
Pinch of saffron threads
One 3- to 4-pound chicken, giblets removed
Salt and freshly ground black pepper
¼ cup (½ stick) unsalted butter
2 tablespoons olive oil
1½ pounds small red potatoes, cut into quarters
Zest of 2 lemons, finely chopped
10 cloves garlic, unpeeled
1 cinnamon stick

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