Milk-braised chicken with escarole salad

1. 2cups whole milk 
    Coupons
2. 1head garlic, halved crosswise
3. 2sprigs rosemary
4. 8whole chicken legs
5. Kosher salt and black pepper
6. 1head escarole, leaves torn
7. 1tablespoon olive oil
8. 1tablespoon fresh lemon juice
9. ¼cup shaved Parmesan
10. Toasted country bread and parsley, for serving

DIRECTIONS

1. Combine the milk, garlic, and rosemary in a 5- to 6-quart slow cooker. Season the chicken with ¾ teaspoon each salt and pepper. Add to the slow cooker. Cook on low for 6 hours or on high for 3 hours.
2. 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 ¼ teaspoon each salt and pepper.
3. Toss the escarole with the oil, lemon juice, Parmesan, and ¼ teaspoon each salt and pepper. Serve with the chicken, sauce, bread, and parsley.

* Total Time: 3 hours, 15 minutes to 6 hours, 15 minutes