THANKSGIVING IS AROUND THE CORNER.
You ordered a Greensbury organic, free-range chicken and want to make a simple, delicious dinner for your family. This recipe is for you and we bet it will become a staple in your household.
What You'll Need:
1 Greensbury whole organic chicken
1/4 cup unsalted butter
1/4 cup extra virgin olive oil
1 small cinnamon stick
10 cloves garlic, skin on
2.5 cups whole milk
1 handful fresh sage, about 15-20 leaves
Preparation - Step 1:
Pre-heat your oven to 375. Season the chicken with salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove.
Add butter and olive oil to the pot. When the butter melts and begins to foam, add the chicken to the pot and fry it, turning the chicken every few minutes until browned all over. Turn the heat low, remove chicken from the pot and place it onto a plate, drain off all but a few tablespoons of the fat from the pot.
Add cinnamon stick and garlic to the pot. Allow both to sizzle in the oil for a minute or two. Return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons and add them to the pot. Move the pot into the oven and bake for 1.5 hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has been reduced into a thick curdled sauce. If the sauce is reducing too quickly, put a cover halfway onto the pot.
Serve. Using a spoon, divide the chicken onto plates and spoon sauce on top. Pairs well with fresh vegetables, whole grain bread, pasta & rice.