For ➍1.5 kg chicken***
sea salt & freshly ground black pepper
olive oil*
½ stick cinnamon
1 good handful fresh sage, leaves picked
zest of 2 lemons**
10 cloves garlic, skin left on
50 cl milk
Preheat the oven to 190°C.***
In a fitting pot for the chicken, season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden.
Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
Put the chicken back in the pot with the rest of the ingredients, and cook, lid on, in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk.
To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds.
Serve with wilted spinach or greens and some mashed potato.
Squeeze the cloves of garlic onto the chicken (or on slices of thick country bread).
In a fitting pot for the chicken, season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden.
Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
Put the chicken back in the pot with the rest of the ingredients, and cook, lid on, in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk.
To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds.
Serve with wilted spinach or greens and some mashed potato.
Squeeze the cloves of garlic onto the chicken (or on slices of thick country bread).
*Use butter for better resistance to high temperature.
**Use 1-2 chopped preserved lemons (citrons confits) instead (cut down on the salt, as the lemons are pickled). Wash them with cold water to remove some salt, remove seeds as well.
***Smaller quantities, like 4-600 g chicken thigh fillets without bone, can be prepared at stove-top. Adapt quantities of other ingredients. Brown the chicken, add the other ingredients, cover and cook on medium fire for about 30 m.
