New recipes, February 5, 2014

Savory Pan Fried Chicken with Hot Sauce, Creamed Corn, and Stewed Collards (we used Kale), all from the January/February 2014 Cooking Light. The corn gets a 4, the Kale gets a 3. The chicken was wonderfully moist, a little bland alone but sings with the hot sauce, so it gets a 4.

Wine: Damilano Langhe Arneis 2011. A lovely wine, not the best match to these dishes