Chicken cooked with milk, sage and pancetta
https://www.coop.co.uk/recipes/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
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Feeds
4
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Ready in
1 hour
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 9g
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Ingredients
- 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
Method
- Preheat the oven to 200°C/fan 180°C/gas 6
- 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
- Remove the chicken from the pan, then set aside
- Fry the pancetta for 4 mins until golden and crisp, then remove, using a slotted spoon, and discard any excess oil from the pan
- Return the chicken and pancetta to the pan, along with the rest of the ingredients
- Cover and cook in the preheated oven for 1 hour 30 mins, basting with the cooking juices occasionally
- Uncover for the last 30 mins of cooking time
- Take the pan out of the oven, cover with a clean tea towel, then leave the meat to rest for 15 mins
- Discarding the lemon zest, stir the pan juices to make a sauce, then serve with the chicken, garlic and pancetta
