God, there’s nothing like a good celebrity drama.
… Particularly if the celebrities aren’t really celebrities. Not like, Olsen Twin- famous, or Beyonce-level, or Gwyneth. Definitely not Them-status. There’s especially nothing like it when we’re in the middle of a global health crisis that has zero to do with the scandalous lives of [Manhattan’s] elite. (I know; it’s late; I couldn’t help it; I’m sorry!)
So if you hadn’t heard about the Chrissy x Alison feud until now … ugh, enjoy, you’re welcome. It’s been an incredible cultural catharsis. Thoughts and prayers, all.
I AM THE BEST GODDAMN DANCER IN THE AMERICAN BALLET ACADEMY. WHO THE HELL ARE YOU?
I can’t remember the last time I clicked on something so fast.
Angela Lansbury as teapots; a thread.
What made bright teenagers and 20-somethings start imitating 5-year-olds? And why are many older Americans following suit?
When a moment comes around like the one last week when everyone on the internet was oohing and ahhing over Nancy Meyer’s intensely expensive, meticulously planned kitchen, what could I say?
CHICKEN-OF-THE-GARDEN FOR WHAT AILS YOU MOST ABOUT CONTEMPORARY CULTURE
As much as I love celebrity culture, I don’t have a deep fascination with meeting one (with a couple of exceptions). One of those is Jacques Pépin. He is my #1 Cooking Idol. His recipes are beautiful, simple, and whole. What’s more, they tend to come out perfectly, no matter your skill level.
I highly recommend his memoir, and this recipe, which has been adapted many times. This is the version I’ve stuck to. It’s a recipe I made often, whenever I felt lonely in my kitchen in Greenville. It is still one of the best comfort foods there is.
Prep time: 20 minutes
Cook time: 50ish minutes
INGREDIENTS
2 1/2 oz. of pancetta, diced, or ¼ package of smoky bacon, cut into lardons (long, ~1” thick strips)
1 1/2 tbsp. vegetable oil
4 boneless, skinless chicken thighs
1 1/2 tbsp. all-purpose flour
S&P to taste
A big dash of Adobo
3/4 cup white wine
3/4 cup water
12 small red potatoes (about 8 oz.), peeled
5 oz. (or most of a small box) baby bella mushrooms, sliced
Half a bag of frozen pearl onions
1 1/2 cups carrots, diced
2 tbsp. garlic, chopped
1 fresh thyme sprig
1 cup frozen peas
2 tbsp. chopped fresh parsley to garnish
WHAT TO DO:
In a Dutch oven (or deep, heavy pot with a lid), heat bacon and oil over medium heat. Cook, stirring occasionally, until the bacon is crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
Add the chicken pieces and sauté them, turning once, for about 8 minutes, until lightly browned. Sprinkle with the flour, salt, and pepper and move the chicken around to distribute the flour. Cook for 1 minute, then add the wine and boil for about a minute.
Add the water, potatoes, pearl onions, carrots, garlic, thyme, and cooked bacon. Season with more salt and pepper, and bring to a boil. Reduce the heat to medium, cover and cook until the chicken is cooked through and the vegetables are tender, 20-25 minutes. Add your dash of Adobo, and taste to check.
Add the mushrooms, cover and cook for 5 more minutes. Stir in the peas and cook for another 2 minutes to heat through. Taste and adjust as needed, add parsley when it’s ready to serve.