Braised Chicken in Lemon and Milk
Equipment
- caserole dish
- slow cooker (optional)
Ingredients
- 1 whole chicken
- 3 tbsp olive oil
- 2 onions roughly chopped
- 4 young carrots halved
- 4-8 flourly potatoes
- 2 lemons quartered
- 5-6 garlic cloves skins left on
- 2 cm ginger sliced
- 1 red chilli halved
- 3 sprigs fresh rosmary
- 1 tbsp cornflour mixed with 1 tbsp water
- 400 ml milk or coconut milk
- 1 pinch salt
- 1 pinch pepper
Method
- Season the chicken generously with salt and pepper. Over high heat in a casserole dish, Add the oil and sear the chicken on all side until coloured.Add the rest of the ingredient to the casserole dish.If using the slow cooker, Place in the slow cooker bowl, the onions, carrots, quartered lemons, chilli, garlic, rosemary, corn flour mixture, the milk and chicken stock.Add the chicken and season well with salt and pepper.
- Cover with the lid and cook for 1hour 45 minutes in the oven or for 4-5 hours on low in a slow cooker. Check if the chicken is cooked through.Carve the chicken either in the slow cooker / casserole or on a board.Serve immediately with potato and a generous serving of the infused vegetable and sauce.
