Instant Pot Chicken In Milk
Let me just start by saying that Jamie Oliver’s Chicken In Milk Recipe is my all-time favorite roast chicken recipe. I daresay, it may be the best of all time. Don’t just take my word for it, the folks over at The Kitchn happen to agree with me: http://www.thekitchn.com/jamie-oliver-chicken-in-milk-best-chicken-recipe-all-time-80388. I cook it about once a week in the wintertime because my kids BEG for it. When they smell it cooking, they come into the kitchen, noses high in the air, sniffing. “Do I smell?” Sniff. “Is that what I think it is?” Sniff sniff. “It is! My favorite chicken! Yes!!!” Fist pump. I’m not exaggerating, they really do love it. The basics of the recipe are that you brown a whole chicken in a pot, you add some milk, garlic, sage, lemon zest and a cinnamon stick and let it cook in the oven. The chicken gets fall off the bone tender, and the lemon breaks the milk into this wonderful, curdy, lemony delicious sauce. It may look a little weird with the split milk in the sauce, but I dare you not to get a spoon and go after all those little curds. I mean, when no one is looking, of course. You can find Jamie Oliver’s recipe here if you want to do the oven version: http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk/.
But we’re not here to talk about the oven version, are we? It’s August, and although we’ve been having some nice, cool weather in my part of the country, I still don’t want to be turning on the oven for a couple of hours and getting the house all hot. It’s still summer and I refuse to on principle. Besides, I want a quicker option, something that I can reasonably do on a weeknight instead of relegating our favorite dish to weekend fair. So, I decided to adapt Jamie Oliver’s chicken in milk to an instant pot chicken in milk recipe. And I have to tell you, it did not disappoint. The meat came out even more tender than in the oven. I removed the meat off the bone, cut it into portions and spooned generous spoonfuls of sauce over the meat and wild rice accompaniment. And good gravy was it amazing. Speaking of gravy, I stopped myself short of drinking the sauce, but it was close. You need this in your life, ASAP, so let’s get on it!
Directions For Instant Pot Chicken In Milk:
First things first, heat your Instapot on the normal setting for Sauté. Once hot, add olive oil to coat the bottom of the pot, about a tablespoon or so.
Salt and pepper both sides of a whole chicken and add it to the pot, breast side down. Brown the chicken for 5-7 minutes, then flip the chicken breast side up and continue browning for another 5 minutes and turn off the sauté function. I used one of our own farm-raised birds but I think it was about the size of most free-range chickens I see in the store. I have an 8 qt. pot, but I would imagine that a normal chicken should fit in a 6 qt. one based on the extra room I had.
Zest two lemons over your chicken.
Add anywhere from 1 cup to 1 & 1/2 cups of milk, depending on how “saucy” you want it (this is less milk than the original version which calls for over 2 cups, but because the pressure cooker keeps the liquid from evaporating like it does in the oven, less milk is needed). Add 10 cloves of whole, unpeeled garlic, a half-stick of cinnamon, and a tsp of salt. Add a handful of fresh sage (or thyme). Alternatively, you can add a tsp of dried sage or thyme. I think both taste pretty darn good.
Cover your Instapot and cook the chicken under high pressure for 25 minutes. Everyone in my house was starving, (some may have been close to death by the sounds of it), so I just did a quick release so I could feed the hungry masses as quickly as possible. Next time I cook it, I’ll do the natural release to see what the difference is. It’s going to look a little weird because of the split milk, but don’t be deterred. Just trust me that this is the most juicy, delicious chicken ever and the split milk is what makes this dish amazing. Take the chicken out and take the meat off the bone and break into bite-sized pieces. Add the meat back into the sauce and stir to combine. This tastes wonderful over risotto, polenta, couscous, mashed potatoes, or even just rice. Go eat this, people. I mean it, you need this. Your stomach will thank you.