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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Spiced Chicken Breasts with Chickpea and Yoghurt Salad]()
RecipeSpiced Chicken Breasts with Chickpea and Yoghurt Salad
Article by Pippa Cuthbert![Chicken with Spiced Bulgur Wheat and Apricot Stuffing]()
RecipeChicken with Spiced Bulgur Wheat and Apricot Stuffing
Article by Claire Aldous![Chicken in Saffron Broth with Moghrabiah and Broad Beans]()
RecipeChicken in Saffron Broth with Moghrabiah and Broad Beans
Article by Claire Aldous![Braised Chicken with Mushrooms and Marsala]()
RecipeBraised Chicken with Mushrooms and Marsala
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.