JAMIE OLIVER'S CHICKEN IN MILK
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, "a slightly odd but really fantastic combination that must be tried." Years later he told me that that characterization made him laugh. "I was hardly upselling its virtues," he said. The dish's merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.
Provided by Sam Sifton
Categories main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
- Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
- To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes or bread.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 42 grams, Carbohydrate 17 grams, Fat 71 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 24 grams, Sodium 1442 milligrams, Sugar 9 grams, TransFat 1 gram
CHICKEN IN MILK
A slightly odd but really fantastic combination that must be tried
Provided by Jamie Oliver
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the 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 caramel flavor later on.
- Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 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 on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
BUTTERMILK BAKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 13h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
- Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
- Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
- Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
BUTTERMILK BAKED CHICKEN
This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.
Nutrition Facts : Calories 425 calories, Fat 18g fat (9g saturated fat), Cholesterol 126mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.
OVEN-FRIED CHICKEN
Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
- In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
- Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g
BUTTERMILK ROAST CHICKEN
Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.
Provided by Nigella Lawson
Categories project, main course
Time 9h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
- Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
- Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
- Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
Nutrition Facts : @context http, Calories 921, UnsaturatedFat 48 grams, Carbohydrate 12 grams, Fat 69 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 15 grams, Sodium 1410 milligrams, Sugar 10 grams, TransFat 0 grams
BUTTER BAKED CHICKEN
This great recipe is from the Lubbock Christian U. Associates 1975 cookbook. (It was submitted by Joan Rigney.)
Provided by Nov30mom
Categories Chicken Breast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- Dip chicken in milk, then roll in seasoned flour.
- Melt butter in 9 x 13 baking dish.
- Place chicken, skin side down, in butter.
- Cook 30 minutes.
- Mix water, remaining milk and soup together.
- Turn chicken and pour soup mixture over it.
- Bake 30 minutes more.
- Remove chicken and stir gravy.
More about "chicken baked in milk and butter recipes"
MOM'S BUTTER BAKED CHICKEN - EASY CULINARY CONCEPTS
From easyculinaryconcepts.com
BUTTER BAKED CHICKEN RECIPE - EASY CHICKEN RECIPES …
From easychickenrecipes.com
BUTTER BAKED CHICKEN | THE TIPTOE FAIRY
From thetiptoefairy.com
30 MINUTE SPICY INDIAN BUTTER CHICKEN. - HALF BAKED …
From halfbakedharvest.com
BUTTERMILK BAKED CHICKEN (BEST RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Total Time 1 hrCategory Chicken, RecipesCalories 242 per serving
BUTTERMILK ROAST CHICKEN - COOKING CLASSY
From cookingclassy.com
BUTTER BAKED CHICKEN - CHEEKYKITCHEN
From cheekykitchen.com
CRISPY BAKED CHICKEN THIGHS RECIPE - SOUTHERNLIVING.COM
From southernliving.com
MILK CHICKEN THIGHS WITH SAUCE IN SKILLET JUICY! - WHITE ON RICE …
From whiteonricecouple.com
BUTTER BAKED CHICKEN AND CREAM RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
BUTTERMILK-BAKED CHICKEN RECIPE - FOOD REPUBLIC
From foodrepublic.com
57 BEST BAKED CHICKEN RECIPES - EASY IDEAS FOR OVEN-BAKED …
From delish.com
EASY PROTEIN BANANA OAT MUFFIN RECIPE - DELISHABLY
From delishably.com
I TRIED TO MAKE 5 MEALS FOR 2 FOR ONLY $20 - FACEBOOK
From facebook.com
HOW TO MAKE BUTTER CHICKEN | TASTE OF HOME
From tasteofhome.com
THESE BAKED CHICKEN WINGS TURN OUT CRISPY AND SUPER JUICY
From msn.com
CHICKEN AND BROCCOLI POT PIE WITH BISCUITS - THE SEASONED MOM
From theseasonedmom.com
OVEN-BAKED CHICKEN RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BUTTERY BAKED CHICKEN {EASY + DELICIOUS} | LIL' LUNA
From lilluna.com
10 BEST EVAPORATED MILK BAKED CHICKEN RECIPES | YUMMLY
From yummly.com
BEST BUTTER CHICKEN RECIPE - HOW TO MAKE BUTTER CHICKEN
From 177milkstreet.com
CHICKEN PICCATA IS AN EASY ITALIAN WEEKNIGHT DINNER. HOW TO MAKE IT
From azcentral.com
SMOTHERED PORK CHOP RECIPE | BUTTER YOUR BISCUIT
From butteryourbiscuit.com
EASY CHICKEN ALFREDO BAKE {+VIDEO} | LIL' LUNA
From lilluna.com
EASY APPLE CINNAMON BAKED OATMEAL CUPS - WHAT'S GABY COOKING
From whatsgabycooking.com
CAJUN BUTTER CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
HEALTHY | PLANTBASED | RECIPES ON INSTAGRAM: "1️⃣ OR 2️⃣? WHAT …
From instagram.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #oven #roast #chicken #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #equipment
You'll also love