Chicken Braised in Milk, Lemon and Sage
Photography Aaron McLean.
Although traditionally made with pork, I have used chicken, which is equally delicious and requires a much shorter cooking time. The nutty, sweet curds that form during cooking are characteristic of this dish and result in meltingly tender meat.
Serves: 4
INGREDIENTS
4 whole chicken legs, skin-on (thigh and drumstick)
2 teaspoons olive oil
1 large onion, sliced
8 whole cloves garlic, skin-on
2 sticks cinnamon
handful sage leaves
long strips of zest from 1 lemon
1 teaspoon whole fennel seeds
½ teaspoon ground nutmeg
2 cups milk
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Season both sides of the chicken. Heat the oil in a sauté pan and cook the chicken, skin side down until golden. Turn over and cook for another 2 minutes then transfer to a baking dish.
Add all the remaining ingredients to the pan and bring to the boil. Season well and pour over the chicken.
Place in the oven (uncovered) and cook for 45-50 minutes until the chicken is very tender and cooked through.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.