Chicken in milk

You will need the following ingredients:

• 1 4/lb organic chicken

• salt and freshly ground black pepper

• 1 stick of butter

• olive oil

• 1/2 a cinnamon stick

• 1 good handful of fresh sage, leaves picked

• zest of 2 lemons

• 10 cloves of garlic, skin left on

• 2 cups milk

Preheat the oven to 375F, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter 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 flavor later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce that is absolutely fantastic.

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.