Sweet friends, happy March and happy almost spring. The world is in turmoil right now, and sometimes the best thing to do is make something comforting, simple, and delicious. I’m sure you’ll enjoy this recipe; I used it a lot in my 5 Ingredients or Less class. If you’d like this infused, swirl 2-3 Tb of cannabutter into the sauce right before serving. Have fun with this one, and remember to get outside and smell the hyacinths! With hugs…. MJW

                                                             ONE PAN CHICKEN and SAUSAGE

This recipe is simple and delicious – a little prep and you’ve got dinner for 4 in about 45 minutes. To serve 4, you’ll need:

4 Bone -in, skin on chicken thighs ( for max flavor, salt liberally a day ahead, dry them off, and bring to room temp before cooking)

4 sweet or spicy Italian sausages, cut into thirds or fourths

4 small potatoes, washed and chunked

½ C dry white wine

8 oz. chopped kale or spinach

Olive oil, salt pepper

Preheat your oven to 375. If you haven’t salted ahead of time, salt and pepper the thighs and place in your biggest cold sauté pan, skin side down, with about a Tb. of olive oil. Cook on medium for 7-8 minutes or until the fat is rendered and the thighs release from the pan. Drain off the fat, leaving 1 Tb. or so, then nestle in the sausages and potatoes. Add the wine, let it bubble up, cover it, and bake for about 15 minutes or till the chicken registers over 165. Uncover the pan and stir in the greens till they wilt. Turn this all out on a platter, and you should have a nice amount of sauce to pour over the meats and veg. Easy and delicious!!                    www.maryjwhite.com