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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.