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Chicken cooked with milk, sage and pancetta

Chicken cooked with milk, sage and pancetta


A whole chicken roasted slowly with milk, lemon, garlic and herbs produces the creamiest sauce – give it a try it for Sunday lunch

  • Feeds 4 Feeds 4
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    2567kj 615kcal
  • Fat
    High 51%
  • Saturates
    High 61%
  • Sugar
    Low 9%
  • Salt
    Low 24%

% of adult’s reference intake | Carbohydrates per serving : 9g


  • 2 tbsp Co-op olive oil
  • 1.5kg Co-op British whole chicken
  • 100g pack Co-op diced pancetta, or streaky bacon cut into 1cm pieces
  • 2 garlic cloves, unpeeled, bashed
  • 2 strips of lemon zest
  • 8 sage leaves, or 1 tsp dried sage
  • ½ tsp grated nutmeg
  • 1 bay leaf
  • 700ml Co-op British whole milk


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Heat the oil in a lidded casserole dish (big enough to hold the chicken and the milk) over a medium heat and fry the chicken all over, turning regularly, until browned
  3. Remove the chicken from the pan, then set aside
  4. Fry the pancetta for 4 mins until golden and crisp, then remove, using a slotted spoon, and discard any excess oil from the pan
  5. Return the chicken and pancetta to the pan, along with the rest of the ingredients
  6. Cover and cook in the preheated oven for 1 hour 30 mins, basting with the cooking juices occasionally
  7. Uncover for the last 30 mins of cooking time
  8. Take the pan out of the oven, cover with a clean tea towel, then leave the meat to rest for 15 mins
  9. Discarding the lemon zest, stir the pan juices to make a sauce, then serve with the chicken, garlic and pancetta

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