Preheat the oven to 190°C/375°F

Put a generous splash of olive oil in a deep-sided cast iron lidded pot and fry the the well seasoned chicken on all sides until golden. Use long tongs to flip the bird around and allow it to balance against the sides of the pot.

Remove the chicken from the pan and set aside. Discard the oil from the pan.

Add the butter to the pot, and once bubbling toss in the zest, garlic cloves, sage and cinnamon stick. Cook this for a couple of minutes until the aromatics are released and the sage just starts turning crispy.

Add the milk to the pot and place the chicken back in the breast side down. Cover and cook for 45 minutes.

Remove the lid, flip the bird over to breast side up and finish off cooking it until golden brown for the remaining 45 minutes.