Milk-Braised Chicken With Escarole Salad
- 2 cups whole milk
- 1 head garlic halved crosswise
- 2 sprigs rosemary
- 8 whole chicken legs
- black pepper
- 1 head escarole leaves torn
- 1 tablespoon EVOO
- 1 tablespoon fresh lemon juice
- 1/4 cup shaved Parmesan
- country bread
- Combine the milk, garlic, and rosemary in a 5- to 6-quart slow cooker. Season the chicken with 3/4 teaspoon each salt and pepper. Add to the slow cooker. Cook on low for 6 hours or on high for 3 hours.
- Transfer the chicken to a cutting board and discard the skin and bones. Shred the meat. Skim off and discard the fat and foam from the sauce. Season the sauce with 1/4 teaspoon each salt and pepper.
- Toss the escarole with the oil, lemon juice, Parmesan, and 1/4 teaspoon each salt and pepper. Serve with the chicken, sauce, bread, and parsley.
milk, garlic, rosemary, chicken, black pepper, evoo, lemon juice, country bread
Taken from www.yummly.com/recipe/Milk-Braised-Chicken-With-Escarole-Salad-1345365 (may not work)