When I came across this recipe from Jamie Oliver
I thought it was a touch bizarre…
chicken cooked in milk with lemon?
but it was Jamie Oliver after all…
and the juicy meat!!!
CHICKEN in MILK
(modified for a 2 quart pressure cooker)
8 chicken thighs
oil for browning
6-10 garlic cloves
*1 cup preserved lemons, roughly chopped (see Galley Kat Notes below)
1 handful fresh tarragon
sea salt and pepper
1 cinnamon stick
12 oz milk
Brown chicken pieces well in oil.
Place in pressure cooker pan.
(if you have a browning mode on your cooker
you can eliminate dirtying 2 pans)
Season liberally with salt and pepper
and add remaining ingredients.
Each cooker is different but I set mine for 15 minutes.
The chicken was fall-off-the-bone tender.
and the sauce, although not especially ‘pretty’,
(served with some cooked carrots,
and mashed potatoes….
spoon sauce over everything!!!!)
Galley Kat Notes
The original recipe uses fresh lemons,
but we were given a gift of lemons preserved in olive oil
this summer from our boat neighbours.
I have been saving them for such a recipe.
Captain’s choice comment:
“This was delicious but next time could you use breasts?
I really like breasts“