I know, I know. I cook a lot of chicken. Well guess what? Here’s another one. 😉
Somewhat browned, and ready to go into the oven!
Finished! You see those sparse areas in the pan? That’s what happens when you are skimpy with the milk. Don’t be skimpy with the milk.
I came across this recipe for chicken in milk a few days ago, and thought that it might be…interesting. I would never have associated chicken…with milk. Baked. Together. But it is surprisingly good! I did tweak the recipe just a little bit – used less milk, omitted the cinnamon stick, used garlic powder instead of 12 cloves of garlic due to me not having it on hand, added a bit of fresh rosemary along with the sage, etc.
When you make this, please make sure that you use the full amount of milk listed, as this (and the lemon juice, sage, garlic, and whatever else you decide to throw in there!) is what makes up the bulk of the sauce. You want to have enough sauce to use on the chicken, because the taste is totally unexpected, and yet is a delightfully pleasant surprise for your tastebuds.
Read it here: Chicken In Milk
If you do try this, please let me know how you liked it, or feel free to share what you did if you tried a different variation of the recipe! 🙂
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