Cold Swim With Braised Chicken

Heavy, dripping fog hid any sun around here for miles inland early this morning.  Swimming felt rough, a real challenge.  Lots of bodies in the lanes creating circling currents induces fatigue more quickly.  But, we were all in the same tub, so to speak, and felt an esprit de corps I like about sports.  After an hour and a half, the fun was done, so we wobbled indoors to the showers.  No hot water, again.  Definitely none at all.  

A long swim in "rough seas" and a cold shower will put your mind in search of warmth and comfort, which I found at Trader Joe's in Monterey.  A newish store to the downtown area, this market shares parking space with Peet's Coffee & Tea as well as RJ Burgers and Pharmaca pharmacy.  Parking sharks circle like the real denizens of the deep during prime-time shopping hours.  The TJ's in Monterey had to begin opening at 8 AM instead of 9 when people complained about congestion in the lot.

One day, when I had made the mistake of attempting to find a parking spot in the middle of a Saturday morning, it was very close to impossible to find a spot.  A woman had walked into the lot from somewhere else and was standing in an open spot waiting for her friend to arrive from somewhere else downtown.  She tried to stand me off when I was pulling in, but I got into it with her and she relented.  I am not usually confrontational, but the stakes were high that day, so I had to yell.

Today, it was much more peaceful.  Sharks were trolling somewhere else or not awake yet.  Still feeling the chill of the shower and my appetite waking up with a roar, I zeroed in on some organic chicken legs, spices and herbs and, of course, the free food samples.

Handouts are something I really treasure in life.  Why not?  I have gotten lots of good ideas through sampling.  I love altruistic behavior, especially when good free stuff ends up in my hand or stomach.

Hot Sumatra coffee was a fine cold-shower antidote.  Not so much the fresh peach cube-ettes and yogurt, but it took the roar in my stomach down a few decibels.  I said thank-you (remembering what my momma taught me) to the sample preparer, although she still looked half asleep and a little sketchy using a sharp knife on the peaches.

At home again, chicken braised in oil and onions with herbs coating all possible surfaces perfumed the air in no time.  Slow roasting brought flavors to a peak.  I enjoyed every morsel, and felt warmed through and through.

Recipe:

1 yellow onion
1 head garlic
parts of one chicken or enough pieces to fill 9 x 13 in pan
basil
fennel
salt & pepper
saffron if you have it.  Fine without it.

Dice onion into 1/4 " cubes, set aside.  Heat safflower and/or olive oil in pan until it wriggles around but doesn't smoke.  Wash and pat dry chicken pieces.  Brown on medium heat, turning to prevent sticking.  Sprinkle 3-4 Tbsp herbs over contents of pan as chicken cooks.  Add onions after chicken is half browned.  Braise until browned and onion is semi-soft.  Salt and pepper liberally to taste.  Lay chicken pieces in baking dish and pour juices and onion over it evenly.  Cut tips off garlic cloves, leaving head intact.  Coat with oil by pouring small amount over head of garlic while it sits in one corner of pan with chicken or put in garlic roaster if you have one (soak lid in water first for 10 minutes).  Bake all uncovered in oven for about an hour at 325.  Serve hot or cold.  Garlic will become soft and can be squeezed out and used in aioli (sorry, no recipe here today) or eaten with chicken and french bread baguette.