5 Ingredients or Fewer

Coq au lait - roast chicken in milk

May 10, 2014
0 Ratings
  • Serves 3-4
Author Notes

This recipe is as good as the ingredient list its short. So far, I had been convinced that a wonderful roast chicken involved a whole lot of butter, but this recipe has revealed to me that there´s more than one way to chicken heaven. The poultry part of it is inspired by a recipe I read at manger.com. I also love that you can use the poaching liquid as a base for the side dish, a simple, but delicious potato mash. I hope some of you will like it, too... —Sabine

What You'll Need
  • For the coq au lait:
  • 1 chicken of the best available quality, about 1,2 kg
  • 1/2-2 liters mixture of milk and water 1:1 (to cover 2/3 of the bird)
  • 1 tablespoon olive oil
  • sea salt or fleur de sel and freshly ground pepper to taste
  • 1 handful herbs (sage, thyme, parsley) - optional
  • For the potato mash:
  • 6-7 medium sized potatoes (floury variety)
  • milk-water-mixture from the poultry to cover the potatoes
  • 50-75 grams butter (1/2 stick)
  • salt and pepper, ground nutmeg to taste
  1. For the coq au lait:
  2. Preheat the oven to 150°C/300 °F.
  3. Rinse chicken under cold water and pat dry. Salt and pepper from inside & out.
  4. Place chicken in a 1:1 mix of milk & water (depending on the size of your roasting pan, you´ll need more or less to cover about 2/3 of the bird), add a little olive oil and bring to a boil on the stove.
  5. Poach chicken on the stove for 10-15 minutes. If you like, add the herbs.
  6. Removing all but 1-2 ladles all of the fluid, place chicken in the preheated oven for 1 hour, lid opened, pour some of the milk/water mixture on top every 15 min.
  7. Increase the oven heat to 180°C/360°F for about 20 minutes, pour on some fluid more often until the skin is golden and crisp. Maybe you´ll ad the oven grill during the last 5 minutes or so.
  1. For the potato mash:
  2. Peel potatoes and cut into chunks.
  3. Cover with the leftover milk-water-mixture - if you don´t have enough left, add some more milk.
  4. Cook at medium to high heat until tender, and mash potatoes with a fork or potato masher.
  5. Season to taste with salt, pepper, and ground nutmeg.
  6. Stir in the butter.

See what other Food52ers are saying.

1 Review

Sabine May 11, 2014
Was hoping for the photo to do just that!