make this dinner

When I first heard about this dish via Apartment Therapy, frankly I thought it sounded kinda gross. But all the comments surrounding it were pretty convincing, I had to try for myself. I made it tonight for dinner and we’re already eagerly anticipating the leftovers for lunch tomorrow.

The dish is Jamie Oliver’s chicken in milk. Yes, milk. This chicken (Belle & Evans from Mustard Seed) was so flavorful, tender and simply wonderful, that Jamie (my Jamie, not Oliver) claimed tonight’s dinner as one of our best. It does sound odd – and the sauce quite frankly doesn’t look too appealing, but it really is. Tiny little curds and all.

I followed the recipe exact, except I took the Apartment Therapy tip and put a lid on for the first hour and took it off the remaining 30 mins. This dish is also ridiculously easy. You don’t even have to peel the garlic!

As for the rest of the meal, I made mashed potatoes with olive oil (potatoes,  some of the cooking water, olive oil, kosher salt) and carrots with sage and thyme. I also took some of the roasted garlic from the chicken and added it to the potatoes. The carrot recipe was from this month’s Gourmet (I’m really going to miss my monthly issue). I liked this side so much, I plan to make it again for Thanksgiving. It’s not on their site, so here it is:

Carrots with shallots, sage and thyme (serves 8, 25 mins)

 3 lb carrots, peeled
1 c chicken stock
1/2 lb shallots, sliced thin
1/2 stick unsalted butter
1/4 c chopped sage
1 tbsp chopped thyme
1/4 tsp nutmeg

Bring stock to a boil and add salt and pepper. Add carrots and simmer (covered) until tender, 15 – 20 mins. Remove lid and boil until most of the stock has evaporated, about 5 mins. Transfer carrots to a bowl and wipe out skillet. Cook shallots in butter with s/p over medium heat until golden brown, about 6 minutes. Add sage, thyme and nutmeg and stir until fragrant, about 1 minute. Remove from heat and add carrots. Season with s/p. Can be made one day ahead and chilled. Reheat over low heat.

Make this dinner for yourself and let me know how much you love it (and how wonderful your house smells).


  1. Traci
    Posted October 17, 2009 at 11:27 pm | Permalink

    Sounds yummy! Another “trick” I learned many years ago is to soak your boneless chicken breasts in milk overnight, it breaks down the enzymes in the chicken and makes it super moist/tender!

  2. Posted October 18, 2009 at 7:37 am | Permalink

    I’ve soaked chops in buttermilk overnight, that’s good too. But cooking a chicken this way was new to me. I’ll try your method, too. Thanks!

  3. Posted October 21, 2009 at 1:57 pm | Permalink

    I’ve made chicken in milk a few times and everytime it’s delicious. Whenever I tell people about it, they look at me like i’m crazy but then they’re always greatful when they try it.