Pot-roast chicken in milk

Preheat the oven to 200°C, gas mark 6. Heat a deep, 28cm-diameter casserole dish (or similar heavy-based pan), in which the chicken will fit snugly, over a medium-high heat. Add the oil and 50g butter. Season the chicken and, once the butter and oil are foaming, add to the casserole, breast-side down. Cook, turning every 2-3 minutes, until well-browned all over (15-20 minutes, reducing the heat if needed).

Lift the chicken onto a plate and add the cinnamon, garlic, pared lemon zest, lemon juice and milk to the casserole, scraping the base of the dish to lift off any caramelised bits (don’t worry if the sauce seems to have separated; it will come back together during cooking). Tie the whole sage sprigs together with kitchen string (reserve the picked leaves) and add to the casserole. Put the chicken back in the casserole, breast-side up, and transfer to the oven. Cook, uncovered, for 1 hour, basting every 20 minutes.

The chicken should be golden and cooked through. Insert a skewer into the thickest part of the thigh: the juices should run clear with no pink meat remaining. A meat thermometer inserted into the centre of the bird should reach 75°C. If not, return to the oven for another 5-10 minutes.

Carefully lift out the chicken, letting the excess juices drip into the dish, and transfer to a plate to rest. Remove and discard the cinnamon stick and sage sprigs. Stir the cannellini beans and greens into the dish. Roast for a final 12-15 minutes, stirring halfway, until the beans are creamy and the greens tender; season and add more lemon juice, if needed. Put the chicken back on top of the beans.

When ready to serve, heat the remaining 30g butter in a small pan over a medium-high heat. Once foaming, add the reserved sage leaves and fry for about 1 minute until golden and crisp. Scatter over the chicken and beans, then serve with Dijon mustard, if liked.