Jamie Oliver’s Chicken in Milk

  • 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
  1. Heat oven to 375, preferably on convection.
  2. Season the chicken aggressively with the salt and pepper.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well.
  8. 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.)
  9. To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving.

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Easter Paska

Happy Belated Easter! We had unseasonably warm weather and bright sunshine on Easter Sunday in New York. 🙂 In the afternoon, we visited a local swan to admire her impressive nest.

I made this buttery and eggy Eastern European Paska to enjoy for breakfast over Easter weekend. My daughter braided the dough for the decorative cross. She did such a great job! 🙂 It was such a light and fluffy loaf- really delicious. We ate it topped with butter and jam. It was also recommended to eat with kielbasa or leftover Easter ham.

This recipe was adapted from King Arthur Flour.com. I used a bread machine to knead the dough and omitted the sugar topping. It could have been used as a beautiful centerpiece as well.

Yield: 1 large loaf

For the Bread:

  • 1 cup (8 oz) lukewarm water
  • 1/2 cup (4 oz) whole milk
  • 1 large egg
  • 1/4 cup (4 tablespoons/2 oz) unsalted butter, at room temperature
  • 5 cups (21.25 oz) all-purpose flour or bread flour
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 2 1/2 teaspoons salt

For the Topping:

  • 1 large egg
  • 1 tablespoon cold water
  • coarse sugar, like turbinado, optional (I omitted the sugar)
  1. To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. (I used a bread machine.)
  2. Place the dough in a lightly greased bowl, and let it rise for 60 to 90 minutes, until it’s noticeably puffy. (I placed it in a warming drawer on the “proof” setting.)
  3. Turn the dough out onto a lightly floured surface; divide it into two pieces, one twice as large as the other. Take the larger piece, roll into a ball, and place it into a well-greased 9″ x 2″ round pan.
  4. Divide the other piece of dough into three equal pieces, and roll each out into a 20″ strand; use the three strands to create one long braid. 
  5. Place the braid around the inside edge of the pan, or use it to form a cross over the top of the larger piece of dough. 
  6. Cover the loaf and let it rise until doubled, about 45 minutes. (I used a proofing oven.)
  7. Towards the end of the rising time, preheat the oven to 350°F, preferably on convection, with a rack in the center.
  8. To make the topping: In a small bowl, beat the egg with the water. Brush the mixture gently over the top of the risen loaf, and sprinkle with coarse white sparkling sugar, if desired.
  9. Bake the bread for 35 to 45 minutes, or until it’s a rich golden brown. Remove it from the oven, and turn it out of the pan onto a rack to cool before cutting.

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