Lunch / Dinner
Italian Chicken with citrus milk sauce
Related to Italian milk-cooked pork, Italian Chicken with citrus milk sauce is tenderized by the lactic acid in the milk, which also creates a succulent sauce. This recipe is a cross between a roast and a braise (since it’s cooked, uncovered, in a bit of liquid). Roasting yields a tender and juicy golden-brown bird that oozes flavor, and the aromas of garlic, rosemary, cinnamon and orange leave you feeling warm and comfy.
Good to Know
The citrus milk sauce will look a little curdly, but have no fear, that’s how it’s supposed to be.
Preheat oven to 375° with rack in bottom third.
Heat butter and oil in a Dutch oven over medium-high until butter foams. Add chicken; sear on all sides until browned. Transfer chicken to a plate; discard drippings.
Whisk together milk, orange and lemon zests, orange juice, ¼ cup lemon juice, garlic, Italian seasoning, chopped rosemary, and cinnamon in Dutch oven until combined.
Place orange quarters and rosemary sprig into chicken cavity. Arrange chicken in Dutch oven.
Roast chicken until a thermometer inserted into the thickest part of thighs, but not touching bones, registers 165°, about 1½ hours. If sauce reduces too quickly, partially cover pot. Transfer chicken to a plate and tent with foil.
Heat sauce over medium-high, whisking to break up garlic and scraping up brown bits; simmer until sauce thickens slightly, about 5 minutes. Whisk in 2 Tbsp. lemon juice; season sauce with salt and pepper. Serve chicken with sauce.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 10g 50%
Cholesterol 139mg 46%
Sodium 139mg 5%
Carbs 6g 2%
*Percent Daily Values are based on a 2,000 calorie diet.