Jamie & JB’s Braised Chicken in Milk


I have so many noteworthy Guest Chef recipes that I simply need to extend the offerings in this category to a 2 week period. I have a few fresh recipes from new guest chef’s on the agenda as well. So many incredible culinary contributions-so little time!

Please Note: I’ve been experiencing technical difficulties with my reader and can’t seem to leave comments. I see all of your wonderful entries, but can’t respond back. Thank you all so very much! I hope to be back & up & running very soon! ♥ 

As Jamie Oliver states in the introduction of the recipe, “A slightly odd, but really fantastic combination that must be tried.” This couldn’t be more true!

Furthermore, who doesn’t love roasted chicken? It’s one of my family’s favorite weekend dinners of choice. When my friend and Once Upon a Spice follower, JB Young introduced me to Jamie Oliver’s recipe I knew I would have to give it a try. Especially, since Jamie is one of my all-time favorite self-taught chefs and I love most all of his recipes.

It requires a little more prep—not much really, but here’s what you need to know about this recipe that makes it worth the small amount of extra effort. First, it makes the entire house smell marvelous—reminiscent of childhood memories of weekends cooking with mama. Second, NO carving! The meat is so tender that it literally falls off of the bone. Third, the sauce is scrumptious—perfect spooned over noodles, rice or potatoes. Crusty bread and a small salad and you’re all set!

JB, my friend, thank you for introducing this incredible recipe to me—it’s a keeper! Friends, now I am passing the baton on to you. Enjoy!



  • 1.5 kg (approximately 3 pounds) higher-welfare chicken (just chicken):-)
  • sea salt to taste
  • freshly ground black pepper
  • olive oil
  • ½ stick cinnamon
  • 1 good handful fresh sage, leaves picked
  • zest of 2 lemons
  • 10 cloves garlic, skin left on—I took the skin off
  • 565 ml milk (approximately 2 1/2 cups)

Jamie & JB’s Directions

  1. Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken.
  2. Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden.
  3. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. (I omitted this step and left everything in the pot) This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
  4. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours.
  5. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
  6. To serve, pull the meat off the bones and divide it onto your plates.
  7. Spoon over plenty of juice and the little curds.
  8. Serve with wilted spinach or greens and some mashed potato.
  9. JB took the pot out of the oven, added spinach, replaced lid and steamed with the remaining ingredients for 5 minutes–less work–stir and enjoy!

7 Comments Add yours

  1. Linda says:

    Sounds delightful Lana!! 🙂

    Liked by 1 person

  2. Oh, this does sound wonderful Lana 🙂 How are you my friend?


  3. Osyth says:

    Cooking in milk does something magical. I first did it with pork and was so smitten that I use it for pretty much any fowl (not foul you understand) dish and also for veal. I don’t understand the science but it certainly tenderises. Jamie is one of our National Treasures these days (and he’s still only a whippersnapper) and I would totally trust anything he guided me too. But not Tripe. Never Tripe.


  4. Jana says:

    This as so good. I need to make it again


  5. It looks and sounds so delicious Lana! I would never have thought to add cinnamon to poultry!! Beautiful 🙂

    Liked by 1 person

  6. Lana, what a temptation! 🍓


  7. I have made this before and it is INCREDIBLE! Thanks for the reminder to make it again. 🙂


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