Thursday, January 29, 2015

Chicken in Milk with butternut squash

I won't post the recipe here - but here's the link. It isn't a Chris original, I pinched it from Jamie Oliver - he deserves all the credit.

However there are a couple of caveats:

  • Do make sure that you use whole milk. 
  • The amount called for is an Imperial pint - i.e. 2 1/2 US cups
  • The garlic is a bit more harsh than I was expecting.
  • It is probably a good idea to squeeze the garlic out from its peel. The recipe calls for unpeeled. I cooked it that way, but then found that the skin was annoying. Squeeze the garlic out on to the chicken
  • Do make sure that the chicken is a snug fit. You want the milk to come above half way up the chicken
I served it with some butternut squash - done in a way I had never tried before (and yes this is mine!)


1 butternut squash - thin end cut peeled and cut into 1/4" medallions, the bulb end peeled, seeded and cut into wedges.
Light coating of oil for cast iron griddle
Salt/pepper to taste
Small pat of butter to coat the squash after fruing


Microwave the medallions for 15 minutes on 50% power - essentially cooking them through. Do the same with the wedges but for a shorter time - about 10 minutes.
Heat the griddle on medium high heat until a drop of water dances and steams. Lightly coat with oil (I used grapeseed) - don't bother with extra virgin olive oil, it is too expensive and any flavor compunds are lost at this temperature anyway.
Fry the medallions and wedges until well browned on each side (about 5 min/side). Season, toss with butter and serve.
I used these as a base to serve the chicken on. Quick, easy, delicious. Ticks all of the boxes.


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