Diana Henry’s chicken pot-roasted in milk, bay and nutmeg
- March 2015
- Serves 6
- Hands-on time 15 min, oven time 1 hour 30 min
Diana Henry’s chicken is cooked in milk which allows the bird to stay succulent in this pot roast recipe.
Diana says: “I’ve never been keen on the Italian dish of pork cooked in milk, but I was convinced to try this chicken version by Faith Durand, who runs thekitchn.com in the States. She heard about it from Jamie Oliver and made some adjustments, and I have made my own. Faith thinks it’s the best chicken recipe in the world and my children would be inclined to agree. It is a great dish: the chicken stays succulent and becomes sweet, imbued with and enriched by the flavourings in the milk. The nutmeg-y milk makes it a bit like eating roast chicken with bread sauce (without the hassle). One of the most comforting dishes you could wish for.”
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