This is going to be short; we’re all busy, and that is kind of the whole point of this recipe.
Have you ever noticed that no matter how many hours you log in the kitchen baking holiday treats or how big lunch was, there are still children/spouses/partners who expect dinner? And not just peanut butter toast, either, but a roast or something equally as impressive.
Sometime they can just like it or lump it, and be thankful for a sandwich, or you can take fifteen minutes out of your day and braise this Slow-Cooker Christmas Chicken in Milk. I can promise you, it’s the best chicken dinner in town.
This chicken is infused with festive orange zest, simmered with whole cinnamon and a dash of savory, a spice prominent in stuffing. If you serve it with a side of cranberry sauce, it tastes like Christmas dinner- except without any of the stress and a tenth of the work.
This everyday recipe is inspired by and closely adapted from Jamie Olivers’ famous Chicken in Milk, but I like it even better. At The Kitchn’s prompting, I recently roasted Jamie’s version in my new range and the thing splattered grease all – and I mean ALL – over my oven. Yes, hot fat dripping into a liquid causes one heck of a sizzle.
I can assure you, there is no mess with this slow-cooker recipe and the end result is twice as tender as the original.
So, the answer is yes, you CAN finish your shopping and get dinner on the table. That’s all I have to say about that.
|Slow-Cooker Christmas Chicken in Milk with Orange, Cinnamon & Savory||
- 1 whole chicken, about 4-5 lbs
- salt and pepper
- 1 tbsp unsalted butter
- 1 tbsp cooking oil
- 8 cloves of garlic, peeled
- 2 sticks of cinnamon
- 2 cups milk
- 1 tsp ground savoury or 1 tbsp dried leaves
- two oranges, scrubbed
- Heat a large cast iron skillet over medium heat. Pat the chicken dry with paper towel and season all over with salt and pepper.
- Melt the butter and the oil together in the pan, and when it is bubbling, add the chicken. Increase heat to medium high and sear the chicken all over, turning with a pair of sturdy tongs. This will take at least 10 minutes.
- Turn off heat and transfer the whole chicken to a slow cooker, placing it breast-side down. Drain most of the oil from the skillet, then place pan back over the heat and toss in the peeled garlic and cinnamon. Cook the aromatics for a minute or so, then add them to the slow cooker.
- Pour milk into the slow cooker and add the savory. Zest two oranges over the chicken and down into the milk. Cover with a lid, and place on HIGH for 4 hours or LOW for 6 hours.
- Serve with mashed potatoes or a baked brown rice pilaf.
What is your go-to, get-the-gang-fed dinner during the holidays?