Chicken Braised in Milk, Lemon and Sage
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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
Instructions
4 steps
- 1
Preheat the oven to 180°C.
- 2
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.
- 3
Add all the remaining ingredients to the pan and bring to the boil. Season well and pour over the chicken.
- 4
Place in the oven (uncovered) and cook for 45-50 minutes until the chicken is very tender and cooked through.
Progress
0 / 4 steps
