Archive for the 'chicken & turkey' Category

Braised Chicken in Milk

chicken in milk 5 Braised Chicken in Milk

Let me preface this by saying the above photo does not do this chicken justice.

Also: I hope you don’t mind more photos of my PJ pants.

‘Tis the season for braising; short, grey and chilly days call for long, slow cooking. When so much time is spent puttering around at home, packing up decorations and weaning oneself off holiday chocolate, it’s the perfect time to slide a piece of meat into the oven and let it warm the house as it slowly cooks. Sure, you could put it into the slow cooker, but I love the dark stickiness you get from a pot, and the satisfaction of having it simmering in the oven while you pad around the house in your woolies.

chicken in milk Collage Braised Chicken in Milk

We made this on a day spent entirely in PJs. This chicken braised in milk with lemon, garlic, sage and cinnamon comes from Jamie Oliver – and if you look at his bird, it’s pretty gorgeous – dark and crisp and delicious-looking – but not likely as tender as one braised with the lid on. Cover it up and swap crispy skin for juicy meat and a tasty albeit unphotogenic dinner.

Or take the lid off for a half hour or so at the end and get the best of both worlds.

Chicken in milk 1 Braised Chicken in Milk

The combination of milk + lemon + heat creates this split sauce that’s delicious over the chicken, and requires no making of gravy. I gave it a go without the handful of fresh sage, as it’s not something I often have lying around, and next time I’ll hold the cinnamon stick too. I get a strange satisfaction out of tossing a cinnamon stick in just about anything, and yet unless it’s a curry, I find it adds a sort of medieval flavour to meat I can’t quite get into. But really I think you could make this plenty of ways, so long as you don’t mess with the chicken, milk, lemon and garlic. But who needs more than that?

chicken in milk 4 Braised Chicken in Milk

Jamie instructs browning the chicken in half a cup of butter first, then throwing away the excess left in the pot before adding the rest of the ingredients. I browned mine in oil, which still created those tasty browned bits, and I didn’t need to toss anything out. Bonus: the cloves of garlic, which have also braised in milk, can be squeezed out of their jackets (unless you peeled them completely) onto crusty bread or into smashed potatoes to serve alongside. Yum.

Braised Chicken in Milk

adapted from Jamie Oliver

1 whole chicken
salt and freshly ground black pepper
canola oil or butter, for cooking
zest of a lemon or two
1 head garlic, divided into cloves (no need to peel their skins)
2 cups milk
1 cinnamon stick (optional)

Preheat the oven to 375 F. Pat the chicken dry, season it with salt and pepper, and heat a heavy, ovenproof pot on the stovetop over medium-high heat. Add a drizzle of oil and brown the chicken all over, turning it with tongs.

Add the remaining ingredients to the pot, cover and bake for 1 1/2 hours, removing the lid for the last half an hour if you like to brown the top a little more.

To serve, pull the meat off the bones and drizzle with sauce; add a few cloves of garlic.
Serves 4-6.

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January 03 2014 | chicken & turkey | 18 Comments »

Grilled Ginger-Yogurt-Mint Chicken Skewers with Beet Chutney

mint chicken kabobs 1 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

My friend and neighbour, Emily, has a single mint plant in front of her house that’s the size of a small shrubbery. She encourages me to grab handfuls of it if I’m ever walking by.

mint chicken kabobs 5 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

Because she brought a few jars of beet preserves to me last week – pickled beets, beet relish and chutney – I pondered what I might make with mint that would go with the tangy beets, knowing she had the same plethora of mint and pickled beets at home too.

mint chicken kabobs 2 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

And so I took a handful or two and whizzed it into a slurry with plain yogurt, the juice of a lemon (the zest would be great too), some ginger and spices; yogurt acts as a flavour carrier while tenderizing chicken – you can leave it in the fridge for a day to get to know each other, or freeze the lot – the marinade protects the chicken from freezer burn.

mint chicken kabobs 4 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

Thread the chunks onto soaked bamboo skewers and they cook in about five minutes on the grill. Emily’s beet chutney, I have to tell you, is divine – made with onions and apples, vinegar, sugar and spices, it’s everything I love in a chutney, with fab colour to boot.

Grilled Ginger-Yogurt-Mint Chicken Skewers

1/2 cup plain yogurt
1/2 cup torn fresh mint (a big handful)
juice of a lemon
1 Tbsp. grated fresh ginger
1 Tbsp. garam masala (optional)
1 Tbsp. brown sugar
1/4 tsp. salt
1 lb boneless, skinless chicken thighs, cut into chunks
8 bamboo skewers

In the bowl of a food processor, combine the yogurt, mint, lemon, ginger, garam masala, brown sugar and salt and pulse until blended. (Alternatively, stir everything in a bowl, then finely chop the mint and stir it in.) Add the chicken, stir to coat well, and refrigerate for a couple hours, or overnight.

Meanwhile, soak bamboo skewers in water for at least 10 minutes and preheat your grill to medium-high. Thread the chicken onto the skewers and cook for about 5 minutes, turning as needed, until the chicken is cooked through. Serve as is or with beet chutney. Serves 4-6.

pixel Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney
button print gry20 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

July 17 2013 | chicken & turkey and on the grill | 22 Comments »

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