Chicken in milk with saffron

Category: Meat dishes
Chicken in milk with saffron

Ingredients

chicken meat 600 g
milk 240 ml
butter for frying 2 tablespoons
garlic 4 cloves
lemon peel 4 strips
saffron pinch
salt pinch
ground black pepper pinch

Cooking method

  • Heat the oven to 200C.
  • Take chicken with skin and fat, just fillet (breast) will be boring and bland.
  • Wash the pieces of meat (I have legs), dry, sprinkle with pepper and salt.
  • Chicken in milk with saffron
  • Remove the zest from the lemon (it is convenient to do this with a vegetable peeler. If it is not there, then cut it off with a sharp knife. 2-3 strips is a quarter of the entire zest of a medium-sized lemon. Try to remove only the yellow part, without the "pulp" (white) - she is bitter).
  • Crush the garlic with the flat side of a knife.
  • Chicken in milk with saffron
  • Heat a skillet over high heat, melt the butter in it and fry the chicken until crisp, 3-4 minutes on each side.
  • Put the garlic in the form in which you will bake the chicken, on top of it - a fried piece of meat.
  • Pour milk into the pan where the chicken was fried, add zest and saffron. Heat quickly over high heat (until boiling).
  • Chicken in milk with saffron
  • Pour the chicken into the resulting sauce and place in preheated to 200C.
  • Chicken in milk with saffron
  • Bake for 25-30 minutes until tender. It is very important to pour the sauce over the chicken during the baking process - pour more, the result will be tastier. At least 3-4 times, remove the chicken dish from the oven and, collecting the hot sauce with a spoon, pour the piece on top.
  • Remove the zest from the sauce and beat in with a blender, crushing the cloves of garlic. (I don't have a blender here, so I strained the sauce and mashed the garlic cloves through a sieve).
  • Chicken in milk with saffron
  • Garnish can be anything I have - fried cabbage
  • Original recipe from Jamie Oliver. For 2 kg - howling chicken in the recipe is 1 teaspoon of saffron. So count it! I seem to have shifted the saffron ... The sauce should be much lighter than mine ... But, I put a pinch of current, honestly!

The dish is designed for

2 servings

Time for preparing:

40 minutes

Note

A source: 🔗

Vichka
Gasha! What kind of legs !!! 🔗
Gasha
Aha, Vikus! Skusnaaa !!!
Feofania
generally class!
Vichka
Quote: Gasha

Aha, Vikus! Skusnaaa !!!
Eh ... patience, only patience ...
artisan
Well .... no, on our forum, you can't go hungry ... I went from the village .. but I'll be back!
Gasha
With a chicken?
Luysia
Gasha, if in a multicooker on Bakery on Manual 1500With permission, tomorrow I'll fill up with chicken legs.
Gasha
Why 150? On Putting Out Dap? Lucy, I do not know what you have there on the Manual, I would have fried it on the Baking, and brought it to mind on the Stew ...
artisan
Quote: Gasha

With a chicken?

Aha, wait! You think if I do it, I'll bring it to you .... pipes! Eat it yourself! (I'm an entot slate, best man I have never tasted saffron. buy, sniff, but then I'll look with him or without him)
Vichka
Quote: Gasha

Why 150? On Putting Out Dap? Lucy, I do not know what you have there on the Manual, I would have fried it on the Baking, and brought it to mind on the Stew ...
Why baking? We will do well in frying ...
BUT! on hand more tender fry it turns out !!!
Gasha
Ksenia, it is possible without saffron, but with garlic and zest ... You can also whip up (what a word !!!) something like celery stalks - cauliflower - broccoli - green beans - just greens !!! You can just splash your favorite herb-dressing!

Vic, you can decide for yourself on which modes, I don't have such modes ...
artisan
Quote: Gasha

Ksenia, it is possible without saffron, but with garlic and zest ... You can also whip it up (what a word !!!) h

got it! Che, I'll eat it! Well, okay, if I’ll bring a ketsik
Gasha
Quote: Master

got it! Che, I'll eat it! Well, okay, if I’ll bring a ketsik

All the good you are!
Luysia
Here's my chicken.

Chicken in milk with saffron

Made in a multicooker Brand 37501. Frying mode, and then Manual 1500From 30 minutes.

It turned out very tasty, but because of the high temperature, almost all the sauce boiled away, next time I will put it on Stewing (or on Baking).
Gasha
What a beauty she is !!! Tell me, Lucy ?!
Luysia
Beautiful and delicious!
Gasha
Lyi
Gasha, and I was interested in cabbage, how did it happen that it is such a beautiful white-pink color.
Request, also a recipe for the studio, plizz.
Gasha
Lyi, yes, there is no recipe ... I begin to cut the cabbage, as I have enough in the bowl - I put a frying pan with rast on the fire. oil. The oil will heat up - I spread the first portion of cabbage, add some salt, cover with a lid, the fire is not tiny, but not maximum - medium. I continue to cut the cabbage, add it again, close it with a lid. I cut the cabbage, add it, close the lid. I usually have three bowls of cabbage in a skillet (one medium-sized dense head of cabbage). From the bottom, the cabbage is already beginning to brown, - I'm interfering ... The upper, freshly cut layer falls to the very bottom of the pan in cabbage juice, and before the end of cooking it will have time to reach the desired condition. I turn up the heat, remove the lid, add a little more rust. or drain. oil - and now I stand nearby, often lifting with a spatula from the bottom so that it does not burn ... That's all the wisdom. When cabbage is gradually added with simultaneous heating, it gives juice, and is stewed and fried at the same time. It turns out crisp and the color is beautiful
Lyi
Gasha!
Here it is, yes-a-!
I never thought that the gradual salting of cabbage with simultaneous heating gives such an effect.
I always salted, like all vegetables, when done.
Thanks, I will definitely try!
Gasha
And I thought - everyone fries cabbage like that ...
Sonadora
Gash, its me again. Today with chicken! What a yummy !!! I would never have thought that a combination of garlic, saffron and lemon would give such an amazing taste. Thank you so much for this wonderful recipe!
Chicken in milk with saffron Chicken in milk with saffron
I immediately cooked a double portion, replaced some of the milk with heavy cream (it was necessary to urgently add it). The sauce in the oven boiled down by half, but remained rather liquid, so I took a little bit of pleasure: I fried a tablespoon of flour in butter, added the sauce and warmed it up. With fresh French bread this sauce .... mama dear! In general, nothing remained of him. I cooked basmatti for a side dish, nothing else came up.
Gasha
It will work out great! Clever girl, Manyunya!
Sonadora
Gash, what do you think, if you cook a rabbit like that?
Gasha
Man, I'm talking about a rabbit and answered that it would work! Rabbit meat is very similar to chicken meat, so it will be very tasty, no doubt!

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