CHICKEN - Chicken in Milk and Cream

By Aemelia

Ingredients

• 2 kg chicken whole legs (6 pieces)
• 1 Tbsp salt
• Lots of black pepper
• 2 cups milk
• 1/2 cup cream
• 12 cloves garlic (1.5 bulb)
• 2 Tbsp lemon zest
• 3 sprigs of sage (must have)
• 2 inch cinnamon stick
• Cooking oil for pan frying

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

1. Sprinkle salt and pepper over the chicken legs, and gently rub it. Let it marinate for 30 minutes.
2. Heat a pan/wok on high heat and put in few tablespoons of oil.
3. Lay chicken pieces in skin down and fry chicken until it looks golden. The wok must be hot and the searing must be quick so that you won't lose the precious juices (no need to be cooked through)
4. Remove chicken pieces into a 9X13 baking dish (some chicken parts will be higher than the dish). Do not put in the oil.
5. Combine milk, cream, cinnamon, lemon zest, and sage and pour over chicken. Stick garlic cloves between the chicken pieces. (the liquid may not cover all the chicken, but only partially, and that is fine)
6. Bake in a cold oven 180(fan)/200C for 50mins-1 hour or until the chicken turns golden and the milk looks like golden melted cheese.