I came across this recipe this week, which is at least the third time I have read about it, so I decided to give it a try. The ingredients just don't sound like they go together, and the lemon zest curdles the milk just as mentioned. The gravy looked terrible, so I ended up emulsifying it with an immersion blender, which mashed the garlic cloves as well as taking care of the curdles.
And, I broke a cardinal rule when making a new recipe (do it the chef's way at least once) because I used chicken thighs instead of whole chicken. It was what I had handy and thawed, and other than cutting the cooking time down I didn't have to make any other accommodations.
Link to recipe on Jamie Oliver's site.Link to review on The Kitchn blog, one of the many places I have seen this.This will go into the rotation because it only uses ingredients I always have on hand (assuming I use whatever chicken I have) and we both liked it. I even used 2% milk to cut down on the fat because that wouldn't change the lactic acid that tenderizes the chicken.
--Lisa