This recipe is ridiculously simple, brown the chook then throw everything in a pot and let it do its thing in the oven. Serve with mashed potato, polenta or a simple salad and crusty bread.
Pat dry the chicken with paper towels, season with salt and pepper.
Place an oven proof pan over medium heat and add a knob of Hello Ewe butter.
Fry the chicken on all sides until golden.
Remove pan from heat.
Drain off the excess oil from the pan leaving behind the caramel juices.
Nestle the garlic, lemons and zest and the herbs around and under the chicken.
Pour over the Hellow Ewe Skim Milk.
Cook in a preheated oven at 190c for just over an hour or until the flesh on the inside of the thigh is no
longer bright pink.
The lemons will curdle the milk making a lovely soft cheesy sauce.
Serve straight from the pan at the table with mash or a loaf of crusty bread.
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