My friend Virginia is pretty amazing. She maintains the food blog Italicious. And if you haven’t visited before, you really, really need to. She makes the most amazing dishes and posts beautiful photographs of each dish with the recipe. Most importantly, though, Virginia makes each recipe accessible. I feel capable when I visit her blog. Capable and inspired.
So, when Virginia suggested I tackle Chili and Honey Chicken Legs with Braised Collards, I knew two things: first, that the recipe would be do-able, easy even; and second, it would be a good dinner. I was not disappointed.
I doubled the recipe for the chili and honey mixture and coated a whole chicken worth of pieces. It was so easy, so fast, and so good. Really, I think only one piece of the entire chicken was wrapped up for leftovers. Julia quickly renamed the chicken after Virginia’s daughter and then ate two legs herself. The collards and sweet potatoes were just as simple, even even if they did take a while to cook.
Virginia calls this dinner “comfort food.” And while the flavors and foods are certainly comforting in a Southern grandmother kind of way, I take comfort in the simplicity to put it all together successfully!
YAY!!!! So happy it was a success and that my blog is so accessible to the everyday cook, that is the whole point. You have tickled me pink with this post, thank you!