Milk-Braised Chicken

Start to finish: 1 hour 45 minutes
Impresses: 4

Ingredients
1 whole chicken
Kosher salt
Pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, diced
8 cloves of garlic, smashed
1-inch fresh ginger, peeled and smashed
6 fresh sage leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 lemon, sliced
12-ounce can evaporated milk

Method
Heat oven to 375 F. Pat the chicken completely dry, and season generously with kosher salt and pepper.

Heat a large Dutch oven over medium-high heat. Melt the butter with the olive oil. Sear the chicken for 3-4 minutes on each side. Add in the rest of the ingredients and cover tightly.

Roast covered for 1 hour. Then, uncover and roast for another 30 minutes. Baste with the pan sauce every 20 minutes or so during roasting.

Remove chicken from oven and allow it to rest for 15 minutes before carving. Serve with the pan sauce.