Nothing says family lunch like a big roast! This milk braised chicken offers an easy and delicious option for your mains, and you should definitely bookmark this recipe for this weekend’s Sunday lunch.
SERVES 6 // COOKING TIME 4 hours 15 min
1 large chicken
1 tbsp olive oil
1 tbsp salt
½ tbsp freshly ground black pepper
1 cup cider or apple juice
¼ cup fresh sage
Zest of 2 lemons
5 garlic cloves, unpeeled
1 cinnamon stick
2¼ cups milk
1. Preheat oven to 100°C.
2. Drizzle chicken with olive oil and season.
3. On a hot grill, sear the chicken on all sides, lightly browning the skin. (This will give the meat a much deeper flavour).
4. Transfer the chicken to an ovenproof pot, laying it breast-side down. Pour the cider or juice over the chicken, then scatter with sage and lemon zest. Add the garlic and cinnamon. Finally, pour the milk over.
5. Cover with the lid and cook for 4 hours.
Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto