Delicious chicken in four drawn-out sentences, plus one extra: Mix flour, pressed or minced garlic, black pepper, salt, and a little lemon juice to make a sort of sticky flour mess. Toss bone-in skin-on chicken thighs to coat, and let them hang out in the flour while the pan heats up and you cut up potatoes into about 1 inch cubes. Put the chicken in to fry skin side down, toss the potatos with the remaining flour, and after the skin side of the chicken is golden-brown turn it over and add the potatos to the pan. Once everything’s looking nice and brown, add chicken broth about half-way up the side of the meat (or less) and cook with a lid on until the chicken is done.
To make it really exciting, you can set the chicken and starch off on a covered platter to stay warm and turn the chicken broth that’s left in the pan into fancier gravy with a little milk or cream.
I wouldn’t say this recipe is one that I love to make the way that I love to make chocolate chip cookies (the recipe on the back of the bag plus enough flour to make it not at all sticky) or my cribbed-from-Baking-With-Julia-for-my-8th-grade-American-history-project fruit galette, but that’s more because I like to make desserts more than I like to make main dishes.
The galette, anyway: The hardest part for the galette is cutting 7 tablespoons of butter into 1 cup of flour and 1/2 cup cornmeal mixed with 1 tsp each salt and sugar. The rest is stirring in 1/3 c of cold water and 3 tablespoons of sour cream, buttermilk, yogurt, then dividing it in two pieces and chilling it while you prepare 3 cups of apples, berries, pears, or other pie fruits- and by prepare I mean wash everything and cut up the bigger stuff, unless it’s rhubarb, in which case you should soak it in sugar overnight. Then you roll out each dough half into a rough circle (1/4 inch thick or so), mound the fruit in the middle, fold up the dough edges over but not totally covering the fruit, dot with sugar and butter, and bake in a 350-450 degree oven until brown and delicious.
(During the summer between eighth and ninth grade, I spent most of my time baking those galettes (mostly blackberry and pear) and reading almost all of Tom Robbins’ books. I had an extremely twisted worldview but could make a galette in my sleep when school finally started.)
One in a similar vein to WhyNot’s Neufchatel and mango chutney- take one brick of cream cheese. Cover with tiny shrimp. Smother in cocktail sauce. Serve with a variety of crackers. You could totally class this up if you wanted- mild goat cheese and homemade cocktail sauce- but I would never give up the classic.