Chicken Baked In Milk (Pollo Al Latte

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
International-style savory and satisfying main that brings home-style flavor to your table
Chicken Baked in Milk (Pollo Al Latte recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This International main features Chicken, 1/2 lb, Milk, Butter, Ham or bacon. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Chicken Baked in Milk (Pollo Al Latte recipe image
Print Recipe
0 Add to Favorites

Chicken Baked In Milk (Pollo Al Latte

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1352.3

Description

This International main features Chicken, 1/2 lb, Milk, Butter, Ham or bacon. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Ask the butcher to split the chicken into two halves.
  2. Or just joint the chicken as usual.
  3. Rub the chicken with salt and pepper, and a cut clove of garlic.
  4. Melt the butter in a frying pan and brown the chicken in it, together with the chopped onion, ham or bacon, and finely chopped garlic.
  5. Lay the chicken pieces and the other ingredients, including all the hot butter, in a casserole or other fireproof dish.
  6. In a separate pan,
  7. heat the milk to boiling point, with the coriander seeds and a pinch of basil or marjoram.
  8. Now pour it, with the seeds and herbs, over the chicken.
  9. Add a pinch of salt and black pepper.
  10. Bring the milk to simmering point again and keep simmering, uncovered, at a moderate pace -- the milk should bubble visibly but not fiercely -- for 45 minutes to 1 hour.
  11. Don't touch it during this period, and you should see a golden skin forming over the contents of the pot while the milk bubbles away underneath.
  12. At the end of this time,
  13. stir the skin into the milk, together with any crusty bits sticking to the sides of the pan.
  14. The milk will have reduced quite a bit now, and will be getting thick.
  15. Continue simmering for another 1/2 hour, till the sauce has reduced to a cupful or so, watching carefully to see that it does not "catch" and burn.
  16. This dish can be eaten either hot or cold.
  17. If hot, serve the chicken from the pan, as it is, with some of the thick sauce.
  18. Nice with noodles and peas.
  19. If it is to be eaten cold, lay the chicken pieces out flat on a plate amd
  20. coat them carefully with the remaining sauce, before leaving them to

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1352.3kcal
% Daily Value *
Total Fat 93.5g144%
Saturated Fat 38.5g193%
Cholesterol 157.6mg53%
Sodium 1357.2mg57%
Total Carbohydrate 122.5g41%
Dietary Fiber 70.6g283%
Sugars 14.5g
Protein 58.0g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bacon, baked, basil, boiling, butter, chicken, clove, coriander, frying, garlic, ham, international, latte, little, main, marjoram, milk, onion, pepper, pollo
Recipe Card powered by WP Delicious

Leave a Comment