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. 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, as much as I love the original recipe, I wanted a quicker option for weeknight 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, broke 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:
Step One: Heat your instant pot on the normal setting for Sauté. Once hot, add olive oil to coat the bottom of the pot, about a tablespoon or so.
Step Two: 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. 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.
Step 3: Pull Out Your Chicken and while the pot is still on the saute setting, add a quarter cup of milk to the pot. With a wooden spoon, break up the burnt bits off the bottom of the pot. This will ensure that the pot heats correctly, and will flavor the sauce as well.
Step 4: Zest
two one lemon over your chicken.
**Update: Since this instant pot version uses less milk, it tastes better with only one lemon, zested**
Step 5: Add the remaining 3/4 cups of milk, 6 cloves of whole, peeled garlic, a half-stick of cinnamon, and a tsp of salt. The original recipe calls for fresh sage, but I never remember to buy it, so I just add a tsp of dried sage or thyme. I prefer dried thyme, but I think either tastes pretty darn good.
Step 6: Cover your Instapot and cook the chicken under high pressure for 25 minutes. Let it stand for five to ten minutes, then release the pressure. 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.
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I hope you enjoy this recipe as much as my family does!