Get off your Horse and drink your milk.
John Wayne

Yep, I finally got around to making Jamie Oliver’s chicken in milk, sounds a bit strange, but what a phenomenal sauce that includes 1/2 stick cinnamon, 10 cloves of garlic, the zest of two lemons, 2 1/2 cups of milk and a small bunch of sage. And then there was a well seasoned browned chicken nestled in a Dutch oven surrounded by all of the ingredients filling the house with such a homey aroma while cooking…simple recipe, but so delicious.

I covered the pot (so the sauce wouldn’t completely evaporate) and cooked the chicken in the oven at a temperature of 375º for 30 minutes before removing the lid and finished cooking for 40 to 50 minutes, basting the chicken with pan sauce several times.  Cut up the chicken and place on serving platter add some of the sauce and serve the rest of the sauce at the table

Can’t wait to use the leftover sauce and chicken for a fabulous family favorite…

Get off your Horse and drink your milk

Collards… sauté 1 smoked pork shank, 2 ounces of diced pancetta and 1 medium diced onion in 2 teaspoons of olive oil until the onions soften.  Add 4 cups of chicken stock and a pinch or two of red pepper flakes, bring to a boil, turn down to simmer for 20 minutes to draw out some of the smoky flavor from the pork.  Add 1 large bunch collards cleaned, striped from the tough stalk, and rough chopped, 1 fresh bay leaf, 3 fat cloves of peeled smashed garlic and cook on medium low for 1 1/2 – 2 hours or until the greens are tender.  Taste for seasoning add salt and pepper if necessary.  Season individual servings with hot pepper vinegar.