A Chicken in Every Pot #1

More satisfying than a one term president

I'm trying to make a new deal with myself: be healthier, try harder, be responsible and reap the rewards. And I used to live four miles away from where Herbert Hoover was born. I realize he wasn't the New Deal president, but whatever.

But seriously, these chicken are remarkably tasty and very easy to make, as they require virtually no exact timing or measurements. [Aside: these are all vaguely similar to Pollo Alla Cacciatora]. To make this version of my pot chicken (*bites knuckles*) I dismembered a chicken into 12 pieces (2 wings with winglet removed, 2 legs, 2 thighs, the back cut in two, and 2 breasts cut into four pieces) and fried them for four minutes a side in olive oil and dehydrated onions, then drained it.

Then, in the juice left over, I added 2t celery salt, 30 grinds from the pepper mill, a diced onion, two huge pinches of dried rosemary and one huge pinch of dried basil. Add a minced habanero pepper. Add 10oz oz mushrooms, sliced. Add lemon juice and white vinegar (both very sort of inexact squeezes and pours). *Important* Adjust seasoning right now until it tastes perfect. Add a 28oz can of petite diced tomatoes. Simmer and re-season. Add chicken back to pot, covering all pieces. Cover with steam hole open and allow to simmer off as much liquid as possible in an hour. The meat should fall off the bone.

Vince and I can't get enough of this stuff.

Now where is that car in my garage?