And eventually the day came! And I got to make my chicken. I assembled my ingredients - cinnamon sticks, fresh sage, lemon and garlic - and followed the steps, browning the chicken carefully in a cast iron pan before combining everything in my dutch oven and simmering away and waiting for chicken so good my face would fall off.
In the end, the chicken was moist, but not more so than any other roast chicken I make, and while the scent of the cinnamon and sage and garlic was enticing during cooking, what we ended up with was actually kind of bland. It wasn't life-changing, just fine.
Actually the best part of the dish was the potatoes I fried in the chicken fat left over after browning and then sprinkled with some fresh parsley. Those were really freaking good.
We couldn't see ourselves subjecting another chicken to that treatment, when the first one had such less-than-desirable results. Maybe if we had cooked it longer the sauce would have reduced further leading to more concentrated flavor, but at the risk of drying out the chicken it didn't seem like an appetizing tradeoff. Then again, it was a lot of not-quite-sauce to just toss out, and we are trying to be less wasteful.
J came to the rescue with some improvisation, using the leftover milk-not-quite-sauce as the base for a unique mac and cheese and that was phenomenal. The sage and cinnamon stood up to the cheese, complementing without fighting for flavor dominance. Some roasted mushrooms and blanched peas finished it off - and I don't have a picture because I gobbled it down before I could photograph it, and it was really that good.
Lesson being, I suppose, that when life (and by life, I mean personal kitchen screw-ups) hands you strange milk sauce, make mac and cheese.