16 September 2010
chicken, stewed with tomatoes and capers
Finally setting into a new apartment (a studio with a decent kitchen and dining area) in Chicago. Here's one of my first real meals made, which is chicken legs (leftover from a whole bird bought for the breasts) stewed with "fire-roasted" tomatoes, onions, capers and an anchovy. I started by sautéing an onion, then adding a whole anchovy and two whole garlic cloves (the break up during cooking and won't burn this way). The legs were added, whole, and then the tomatoes with jalapenos were added and this was covered and cooked on low for about two hours. Then the meat and skin was pulled off the bone and coarsely shredded. I ate this with a whole boiled golden potato that soaked up the broth. So delicious.
Stock made with the rest of the carcass, leeks, onions, etc...