Just after graduating from college, I remember browsing through a bookstore and spoting a cutie-pootie on the cover of a cookbook called the Naked Chef. Soon after, I moved to San Luis Obispo to live closer to my family and actually moved in with my older sister, bro-in-law and their four sweet little ones. Living about three hours from my dearest college friend, meant I traveled up there frequently to hang out and enjoy the city life. One of my favorite parts about visiting was her and her roomies was that they had one of Jamie Oliver’s books. I can no longer remember which, but I would skim the pages while crashing on their pull-out bed and dream of making Fresh Beet Pastas and beautiful salads.
During this time, I remember seeing him prepare a Roasted Chicken in Milk and I always wanted to try it. Clearly, I managed to keep that memory strong for at least 10 years.
Recently, we decided to have our milk delivered and we intentionally buy just a bit too much milk. My idea was it would force me to make cheese & yogurt from scratch. I have had much success with ricotta. And Lulu has become the yogurt queen. But, I have yet to make Mozzarella- although, I made a botched batch that turned into a delightful ricotta instead.
Prior to dinner, knowing I had a happy chicken to roast up, I looked into the fridge and realized we had at least a gallon more than necessary, since the milk man was coming again the next day. Suddenly, the Milk Chicken recipe came flooding back and not long after it was assembled and in the oven.
I made a few minor changes. I can’t find my cinnamon sticks (long story, about not unpacking all of my spices yet. Argh.), so that was scratched. I used the zest of only one lemon, mostly because it was a big lemon. But, I was generous with the sage and garlic.
Of course, I couldn’t let the chicken have all the fun.
With a large bag of ripe pears sitting on the table, I cut them into similar sized, rustic-style chunks and tossed them with slices of onions and a generous splash of olive oil and sprinkle of salt. I pushed the casserole dish onto the bottom shelf below the roasting chicken and prepared the kale in large torn pieces. I massage the kale with olive oil and more salt, too. Once the pears and onions were ready for a playdate, I added the kale and piled the hot goodness on top of the bed of greens. The were back for a few more minutes altogether. Some of the kale became crisp, while others melted. The flavors merged together to make a comforting, yet refreshing side dish.
This is important: The milk sauce of Jamie’s Milk Chicken will be more of a flavorful juicy mess of curds and whey rather than some sort of creamy concoction. This sauce is the liquid gold, although the look is hardly reflective of the flavor. In other words, it is grey, curdled, awkward. Have a hearty artisan bread on stand by to scoop the goodness up or consider drizzling it across a steamy pile of grains such as wild rice or farro. Whatever you do, dive into this sauce. Love it like that geeky, awkward kid that you once were. And whatever you do, try this jazzy little Autumn side dish with it. You will not regret the main dish or the side.
Roasted Pear & Kale
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2-3 pears
1/4 cup olive oil, divided
1 teaspoon kosher salt
1 large bunch of kale
Preheat the oven to 375.
Cut the onions each into six quarters. If it is a medium onion, cut a bit smaller.
Cut the pears in half and remove the cores. Cut the pears into 2 inch pieces. Toss the onions and pears with a generous splash of the olive oil and half of the salt in a large casserole dish. Roast for about 10 minutes until the onions are sweating and the pears have a hint of color.
Wash the kale and dry it. Tear it into large pieces. Toss the kale with the remaining olive oil, salt and massage the oil into the leaves.
Push the pears and onions to the side of the pan. Pile the kale into the casserole dish and then scoop the pears and onions on top of the kale. Roast for 10 minutes. Toss and continue roasting until the kale is your desired tenderness.
