- 1 whole chicken, 3-4 pounds
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup unsalted butter
- ¼ cup extra-virgin olive oil
- 1 small cinnamon stick
- 10 cloves garlic, skins left on
- 2 ½ cups whole milk
- 1 handful of fresh sage, leaves picked — around 15-20 leaves
- 2 lemons
- Heat oven to 375, preferably on convection.
- Season the chicken aggressively with the salt and pepper.
- Place a pot that will fit the chicken snugly (I used a deep 4-quart pot) over medium-high heat on the stove, and add to it the butter and olive oil.
- When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over.
- Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot. (I left more fat than recommended but would reduce the amount next time.)
- Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot (preferably breast-side down) along with the milk and sage leaves.
- Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well.
- Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
- To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving.
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