Winner, Winner, Chicken Dinner

Oh that defense! The Monsters have returned to the Midway. Da Bears are so much fun to watch and that's thanks, in part, to Defensive Coordinator Vic Fangio. This week, we honor him with an honest to goodness Sunday Chicken Dinner.

We really need to Bear Down as da Bears host Detroit at Soldier Field. I have a significant contingent of Lions fans in my family so this is a bit personal. 

Tradition also returns on Thanksgiving Day when, once again, da Bears take on the Lions. But first things first, let's post another win and hang onto first place.

Sunday Chicken Dinner can be fried or roasted. I'm choosing roasted with potatoes, rutabaga and salad. I've also made some sage-infused olive oil. It adds a special something to the bird. Thanksgiving's menu will be a bit more holiday-ish but let's stick to the basics this week.

Get cooking Bears fans! 

Sage Infused Olive Oil - Option A

Ingredients:
1/2 cup of sage - don't cut it but crush it a bit to release the fragrance
16 oz of high quality, Extra Virgin Olive Oil

Directions:
1.  Place sage and oil in a pan and heat for about 5 minutes
2.  Pour the oil into a wide-mouthed mason jar with a lid. Let it sit, away from sunlight until it's completely cooled.
3.  Remove sage
4.  Use a mesh sieve inside a funnel to strain the oil into a tall bottle. Store in a dark space and keep at room temperature.