Chicken in Milk

barbara lentz


This is so good. The sauce ends up thin with curds that are mostly strained out. It looks really buttery but its from the chicken fat. You can thicken it and make a gravy or just leave it as it is. Either way it is so decadent


☆☆☆☆☆ 0 votes

10 Min
1 Hr 30 Min


  • 1
    whole chicken
  • 1 stick
  • ·
    salt and pepper
  • 1 bunch
    fresh sage
  • 3
  • 15 clove
  • 1 c
    dry white wine
  • 3 c
    whole milk

How to Make Chicken in Milk


  1. Rinse the chicken and pat dry. Generously season with salt and pepper. Melt the butter in a oven safe Dutch oven over high heat. Sear the chicken on all sides. Preheat oven to 375 degrees.
  2. Remove the chicken from the pan and drain out the butter. Place back over heat and add the wine. Scrap up the bits on bottom of pan and then add the chicken back to the pan. Remove from heat and add the garlic, sage and milk. Zest the lemons into the pan then slice them and add them to the cavity of the chicken and all around.
  3. Bake for 1 and 1/2 hours. Remove the chicken from the pan and let rest while you prepare the sauce. Strain the sauce into a sauce pan. Discard the solids. Bring to a boil and reduce to a simmer. Simmer 10 minutes. Serve the sauce with the chicken

Printable Recipe Card

About Chicken in Milk

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: English

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