Chicken cooked in milk with garlic and herbs
- 1 chicken, about 1.6kg
- 2 tbsp sunflower oil
- 2 lemons
- 600ml whole milk
- 1/2 stick cinnamon
- 4 fresh sage leaves
- 1 level tbsp cornflour
- 1/2 x 200g pack Chosen by you 50% Less Fat Garlic & Herb Soft Cheese
Pre-heat the oven to 220C/200C Fan/Gas 7. Brush the chicken with sunflower oil. Zest the lemons. Set the zest aside and put the whole lemons inside the chicken cavity. Roast for 15 minutes, until the chicken skin starts to brown.
Drain off any excess fat and turn down the oven to 190C/170C Fan/Gas 5.
Add the milk, lemon zest, cinnamon and sage leaves to the roasting tin and baste the chicken. Cover with a loose foil tent, sealing the edges tightly.
Roast for another 1 hour, basting regularly. Then remove the foil and cook for a further 30 minutes.
Remove the cinnamon and sage, then pour the liquids through a sieve into a pan. It doesn't matter if the milk has split. Bring to a simmer on the hob, then turn down the heat to medium.
Add 2 tbsp cold water to the cornflour to make a paste. Add to the milk mixture and heat until thickened. Stir through the soft cheese until combined. Serve with the chicken.