South Brooklyn DSA

Then, 1 teaspoon each: salt, black pepper, cinnamon, and sugar (I know, trust me). Stir it all up, bring it to a boil, and then turn it way down, so that it simmers slowly for half an hour. After half an hour, pull the chicken out, chop or shred it, and put it back in.

Serve it over the pasta of your choice, with some parmesean. I find it’s really nice with broccoli and cauliflower, but any veg will do. It’s a pretty big recipe too, so tons of leftovers for lunches. Enjoy :)

This sounds delish! If you don't usually brown chicken this way, the splatter can be intimidating as it gets to the level of brown you want. I swear by these splatter guards: https://www.amazon.com/Splatter-Screen-Frying-Pan-Stainless/dp/B078KR9N2P/ref=sr_1_18?ie=UTF8&qid=1526747034&sr=8-18&keywords=oil+splatter+guard …

Also, David: bone-in? Skin-on?

Oh good question—my grocery store has good boneless & skinless thighs so I use those (for everything because breasts are so dry). It’d be good with the bones in there, but cooking it this way makes skin that’s kinda gross

Yeah, I wondered whether you wanted the extra fat in the sauce that the skin would render before shredding the chicken and discarding the skin.

But I am 100% there with you on the thighs vs. breasts! Dark chicken meat for life

1000000%. I honestly do not get breasts, they dry out sooo fast and have so little flavor! I use thighs for everything, or I’ll just cook the whole chicken