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Chicken and Milk Stew

Lightly seasoned chicken cooked with milk, garlic, herbs and a hint of lemon. Served with hot and crispy garlic bread.

Chicken and Milk Stew Chicken and Milk Stew


: Joey Matthew

Recipe Servings

: 4

Recipe Cook Time

: 1 hour 30 minutes

Recipe Rating

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  • 1 whole chicken (with skin)

    100gms butter

    500ml milk

    2 sprigs sage leaves

    11 cloves of garlic

    Lemon zest

    1 baguette


For Chicken:

Heat the butter in a pan.

Meanwhile, season the chicken with salt and pepper.

Add the seasoned chicken into the hot butter and sear until golden brown.

Add sage leaves for aroma, take them out from pan once fried and keep aside.

Add milk, cloves of garlic, lemon zest and fresh sage leaves in the pan.

Remove from heat and roast the chicken in the oven at 190°C for an hour and fifteen minutes.

Remove the chicken from the oven after roasting and cut into pieces.

For Garlic Bread:

Cut the baguette into small slices.

Cut one clove of garlic into two halves and rub it on both sides of the bread.

Apply good amount of butter to the bread.

On a baking tray, places the baguette slices and bake for five to seven minutes at 200°C.

To Serve: Garnish the chicken in milk with fried sage leaves and serve with garlic bread. 

Key Ingredients: Chicken, Butter, Milk, Sage, Garlic, Lemon




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