Wednesday, January 23, 2013

Dutch Oven Chicken in Milk

The second recipe I made using my new enameled cast iron 8-quart dutch oven is Jamie Oliver's Chicken in Milk recipe via the Food Network

Here it is fresh from the oven.

I served it, as suggested in the recipe, with mashed potatoes and spinach. For the potatoes, I first baked two large russets for an hour, then mashed them with about 1.5 cups skim milk, 1/3 cup greek yogurt, 1 tsp garlic salt, 1/2 tsp white pepper, and a little of the leftover butter from frying the chicken. I put the mashed potatoes in a baking dish, topped with a couple of pats of butter and sprinkled with paprika. I put it in the oven with the chicken for the last 45-50 minutes. I simply steamed the spinach for a minute in water and a little fresh lemon juice (from the lemons I zested for the chicken).

The whole dinner was declared delicious by everyone in the family! And the dutch oven has served me well so far.

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