This is a simple and extremely delicious meal with a rich, creamy and lemony sauce to sop up with a nice crusty bread.
I lit a full chimney of charcoal and arranged the coals for direct heat under the DO . I salt and peppered the chicken and added to the DO a mix of a 1/2 stick butter to about the same amount of olive oil.
I browned the chicken on all sides for about 15 minutes then I transferred it to the grill on direct heat for about 15 minutes more . While the chicken was grilling I removed the majority of fat from the dutch leaving behind the fond then placed the chicken back in the pot. I removed the majority of coals from directly under the Dutch and placed them around the edge for more of a baking set up.
Next I added the milk, garlic , lemon zest and fresh sage and a cinnamon stick , then I scrapped the bottom of the dutch with a wooden spatula so I could get all the yummy goodness from the bottom on the pan to integrate into my sauce . I used whole milk , enough to cover about half way up the chicken in the pot.
Cook uncovered at 375 for about 45-60 minutes basting with the sauce and turning the chicken over once while stirring the sauce . Cover and continue to cook for about another 45 minutes to an hour again turning the chicken once and stirring the sauce . Cook until chicken is falling off the bone and tender. Remove bones and other undesirable parts , salt and pepper to taste.
Serve
You can just eat the chicken, serve as a stew or wrap in tortillas . We like it as a stew with crusty bread using the garlic cloves in the dish to spread on the bread like butter
1 whole chicken
1 cinnamon stick
10 cloves garlic un- peeled
Zest of two lemons - stuff remainder in chicken cavity
Hand full of sage leaves torn slightly
Milk ( amount would vary )
" Esto Perpertua "
Topic: Dutch Oven Chicken in Milk (Read 1837 times)
