One-Pot Chicken in Milk

This is inspired by a very famous recipe by the genius, Jamie Oliver. Some said this is probably the best chicken recipe. Had.to.try.this...

Simple ingredients and a little mismatched you may think. But it all works out well. Jamie was one of the earliest influence on me wanting to try cooking. So, when I saw that this recipe was from Jamie Oliver, I believed unconditionally it will be delicious.

 

This dish had few steps and although the original recipe was done in an oven, I wanted to make this a quick meal with my pressure cooker. It took 18 minutes of cooking under "High Pressure" and you get this flavorful, juicy, tender meat and that lovely broth! 

The steps are really simple and it starts with marinating the chicken with salt and pepper. Then, sear the chicken in butter and some olive oil. 

Once you see a nice browning all over the chicken, just turn off the heat and dump everything else in the pressure cooker.

Then, just cook everything with "High Pressure" for 18 minutes. That's it! The aroma that came out of the pot was like a warm, savory breeze. It is kinda like a herbal chicken essence with a slight tinge of lemon. The flavor was pretty amazing and definitely an addition to my list of comfort food. 

Ingredients: 

1 chicken (I used 4 pieces of quartered chicken)

2 Tablespoons of Butter

1 Tablespoon of Olive Oil 

2 Lemons (Zest only)

1 Tablespoon of Dried Rosemary

½ Tablespoon of Dried Parsley

1 Nutmeg seed (Optional)

½ stick of Cinnamon

10 cloves of Garlic (skin on)

500 ml of Fresh Milk

1 Tablespoon of salt 

Black pepper (Crushed)

Steps:

1. Season the chicken generously with salt and sprinkle a good amount of freshly crushed black pepper. Set aside in the fridge for at least 2 hours.

2. In a pot or Pressure Cooker, heat up the olive oil and melt butter using “Stir Fry” mode.

3. Sear the chicken until the skin is properly browned on all sides. Turn off the heat.

4. Put in all the other ingredients with the zest on top.

5. Cook the chicken in “High Pressure” for 18 minutes.

6. Taste and season to preferred level. (I didn’t add any extra salt; the broth was perfect for me).

7. Reduce the broth to a thicker sauce by cooking the broth for another 5 minutes. Remove the chicken pieces first to prevent overcooking.

*Expect the milk to curdle. The lemon zest will "split" the milk and the broth looks like the egg drop soup. Don't worry, the silky, tofu-like curds make the broth extra creamy and tasty. 

Serve immediately with roasted vegetables/pasta/rice/bread or fresh salad. Enjoy!