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OK, so: President Bannon, fascist dictatorship, Constitutional crisis, WTF did he just tweet? Pissed off allies, Putin puppet, marriage equality LOL, RESISTANCE! PROTESTS! *Yawn*

Typical week under the Trump regime, right? And the Real Writers here at Wonkette have already covered it in enough depth to have us all tearing our hair out, haven’t they?

Do you really want me doing it, also too, with FAR worser grammer and speeling? No? No! We all know my role in the Wonkette universe: I’m not here to do the serious stuff, I’m here to make you go SQUEEEEEEE!!! over foods. And I have got something “Squee”-worthy for y’all today!

This may be a perfect recipe. Enough ingredients, which most of us have in our cupboards, to be interesting, but not enough to be intimidating. Techniques a 6th grader can master. Short cooking time. And results worthy of a formal dinner with awe inspiring guests. Seriously. Michelle & Barry will give you a rave review. Flavorful, tender, juicy chicken, with an awesomesauce sauce. Today’s recipe is:

CHICKEN PIERRE!

Crappy pic of a most excellent dish.
This . . . looks much better in person.

Make it. MAKE IT NOW!

Drunkage: Minimal. You can make this stumbledrunk, but you won’t be able to appreciate it.

Difficulty level: Are you smarter than a 5th grader?

Time: 10 minutes prep, 50 minutes working. 1 hour total

Serves 4 – 6.

WHAT YOU NEED!

Ingredientses.  Some of them, anyway!
Ingredientses. Some of them, anyway!
  • 1⁄4 cup flour
  • 1⁄2 teaspoon salt
  • 1 dash pepper
  • 8 chicken drumsticks or 6 chicken thighs. Bone in, skin on.
  • 3 tablespoons butter
  • 1⁄2 cup red wine
  • 1 (14 1/2 ounce) can tomatoes, diced or crushed
  • 2 tablespoons brown sugar
  • 2 tablespoons vinegar*
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard
  • 1⁄2 teaspoon celery seed
  • 1 garlic clove, minced
  • 3 -5 drops hot pepper sauce

WHAT TO DO WITH WHAT YOU NEED!

I am so sorry you can't see the beautiful picture.  You really are missing out!
Pure flavor.
  • Combine flour, salt, and pepper.
  • Dust the chicken with the seasoned flour.
  • Melt the butter in a skillet with a lid.
  • Brown the chicken over medium heat on all sides.
  • Remove the chicken from the pan and drain on absorbent paper.
  • Deglaze the pan with the red wine. Reduce by half.
  • Combine the tomatoes, brown sugar, vinegar, Worchestershire sauce, tsp salt, chili powder, mustard, celery seed, garlic and hot sauce (say that 3 times fast!) in the same pan: bring to a boil.
  • Reduce the heat and return the chicken to the pan.
  • Cover and simmer about 45 minutes, turning two or three times.
  • Gently place on plates.
  • Lovingly spoon the tomato sauce, liberally, over the chicken.

This is a grown-up meal, so treat it respectfully. Maybe have a nice salad with it. A baked potato and maybe some roasted Brussels would work well. And red wine. Yes, red wine. With chicken. HERESY!

And use the dining room for a change, instead of the couch in front of the TV. They’ll just be talking about D. Trump, anyway.

* I R dumb, and used Apple Cider vinegar, which worked. Use Balsamic vinegar instead to punch it up another notch or two.

$
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  • Sounds Canadian

    Does it have a visa??????

    • Zippy W Pinhead

      worse yet, prolly French…

    • Not enough gravy or cheese curd.

    • Ill-Advised

      There’s a judge lookin’ at it now. French Fries filed an amicus curiae.

  • Courser_Resistance

    Huh, I’m first. Um… Awesome recipe Pink! I love chicken thighs but using them in the wrong things and the flavor is too… strong and not in a good way. But this looks like it has the right flavors to meld. I gotta go to the store later today, so I may make this tomorrow. Also too, I need red wine. Only got white and Merlot in the house and don’t wanna use Merlot.

  • CogitoErgoBibo

    I love drinking the technically wrong color wine with a meal. Wrong can still be right, where wine is concerned. Besides, I live a tame life. That’s what passes for rebellion for me.

    • LucindathePook

      Coq au vin uses red wine, no?

      • PDT

        either/or actually, there are variations,

        Alsatian coq au Riesling is really really good too,

        but yes, coq au vin does bring to mind red wine

        • CogitoErgoBibo

          Interesting alternative, I’ll have to try that sometime.

        • calliecallie

          I have a bottle of Riesling I need to use, and will not drink. I will google this Alsatian coq.

    • Skeptical_thinker

      My name is Skeptical and I am a wine snob. I have been relaxed for ten years and two months.

      Red wine is perfectly acceptable to pair with chicken. I will serve the best red wine I can afford with a roast chicken. I think I would pair this recipe with a gewerztraminer or very aromatic albarino.

      Damn! Now I have to reset my relaxed clock. Over ten years down the drain.

  • moebym posted this

    Adding this to the list of recipes to try someday when I’m not feeling lazy AF.

  • memzilla Ω

    I believe all recipes posted here should be preceded with a mandatory safety warning to us Wonkederos: “Step One: Put on pants.”

    • Shan

      An apron might do in lieu of pants…

      • Ricky Gay

        say, is that a spatula in your apron or are you just happy to feed me?

        • Shan

          Ha! Food is another very important “happy place” isn’t it? I will never again be with someone who only likes fried beige things. Ugh.

    • I just cover the burnable bits with some foil. Yes, I cook alone.

  • janecita

    Can I use chicken breasts instead? That’s all I have in the freezer.

    • Pinkham’s Law

      The extra flavor in dark meat helps the chicken stand up to the robust wine & tomato flavors, so they wouldn’t be ideal, but eh. Sure!

      • Shan

        Do you think the cooking time might be too long for them?

        • Pinkham’s Law

          If boneless, probably. I’d cut it back to 30 minutes or so.

          • Shan

            I R learning something here!

          • Villago Delenda Est

            It’s nice to have a chef as a contributor here, n’est ce pas?

          • Shan

            Yes! Now if I could just get my daughter to work with me on this. My son will eat anything because he’s adventurous. But my daughter is frustratingly picky. At least she’s not obnoxious about it…and she likes Brussels sprouts!

    • Carpe Vagenda

      Brining helps too. It helps capture more moisture.

      • janecita

        I agree, I’m a big fan of brining.

        • Carpe Vagenda

          Especially with herbs and spices. We got a box of whole masala spices I’m really never going to grind, but they make a terrific brining solution. I also use sugar instead of some of the salt, because the beleaguered husband is restricted.

  • Shan

    Yay, Pink! Glad to see this, and you! I hope you can keep doing your recipes for us and for yourself without feeling too terribly guilty. Not to be presumptuous here, but I can’t imagine your beloved would like you to give up something you enjoy so much just because he can’t join you right now.

    All the hugs!

    • Pinkham’s Law

      I probably shouldn’t have posted that the other day, but was pretty down and needed to vent. This new normal will take some adjustment, but we’ll figure it out. I have stuff to write about for probably another month, so by then, we should have started to adapt. And no, he isn’t going to expect me to exist on bland gruel. It’s going to more me getting over feeling guilty about eating in front of him.

      In some ways it’ll be challenging. For example, I’ll now be cooking for one. Some things (soups, casseroles) can’t really be made as single servings, so I’ll make them less often.

      In other ways, it will allow me greater freedom in what I make. He’s always had a less adventurous palate than mine, so I’ve had to take that into account.

      • Shan

        We’ll be here as an “old” normal whenever you need one.

      • CogitoErgoBibo

        If you have freezer room, seek out soups/casseroles which can be frozen as leftovers. It’s about as hard to whip up a big batch of those as to make a serving for one. The other alternative, eating the same damned thing every day for a week, isn’t any fun. Cooking for one is definitely a challenge.

        • Pinkham’s Law

          Oh I do that already! What do you think happens to all the French Onion or Alvinball soup?

          • CogitoErgoBibo

            Yay! I give a lot of leftovers to an ex of mine. It helps keep some variety in what little freezer room I have. So there’s always the “feed a grateful friend or neighbor” option for less freezable leftovers.

      • Tacoclamgenda

        Pink, I am so glad you let us know. It is a good thing to know. I’ve thought of you both so many times since your post.

        • Tacoclamgenda

          P.S. New normals have a way of becoming new all over again. And again. Thrash, wail, cry, type words in order to not comment here but DO NOT BEAT YOURSELF UP. The other things can be helpful. Beating yourself us is a terrible waste of energy, psyche and steals good stuff. So just don’t.

  • BigBoppa ~ Résistant

    Definitely adding this one to the to do list. We’ve cut way back on red meats so new ideas for chicken and fish are de rigueur.

  • Carpe Vagenda

    So, dimmi – I always think I should like brussels, because they’re green and mustardy and I like that, but my mom was a terrible, terrible cook and I think of them as slimy, mushy sulfur bombs. How do you do them?

    Added level of difficulty: I don’t do pork, although I have duck bacon for culinary emergencies.

    • BigBoppa ~ Résistant

      Don’t cook them so long. Al Dente is the goal. I serve them with shallots browned in butter and a balsamic reduction.

      • Carpe Vagenda

        Shaved, halved, quarters? And do you saute or roast?

        • Jonny On Maui

          What type of shaving cream do you use on brussel sprouts?

          • BigBoppa ~ Résistant

            Old spice original. The menthol version clashes with the delicious cabbagy flavor.

        • BigBoppa ~ Résistant

          Cut in halves and roast. Unless they’re tiny. Then I leave them whole. And when I say the shallots are browned I mean it. They should be the color of a good toffee.

          • Shan

            What oven temp and for how long to get them “touched” a bit?

          • BigBoppa ~ Résistant

            400. I don’t do time so much. I judge by color and firmness. Maybe 30-40 minutes. Certainly plenty of time to get everything else done.

          • Shan

            Lovely, thanks!

    • Jonny On Maui

      Preach it! Folk speak of tasty b. Sprouts but all I’ve ever tasted were like boiled cabbage and afaic cabbage ain’t fit for human consumption…

      • Carpe Vagenda

        Cabbage can be good. Try it shaved (they sell it as cole slaw mix), toss with a few tablespoons of sugar and the same number of teaspoons of salt (caraway seeds optional) and some white vinegar and let it sit covered overnight. By morning the sulfur juice and the leatheriness will have osmoted away and you can pour off the liquid and toss with lime juice and sesame oil. A few orange sections doesn’t hurt either.

        If you’re determined about the cabbage, this also works with shaved bok choi, shaved fennel, and/or shaved celery.

        • Shan

          These things all taste good to me raw!

          • Carpe Vagenda

            Yeah, it’s a raw recipe. Just a mild pickle.

          • Shan

            I meant without having to be treated. I could just eat them like apples.

          • Carpe Vagenda

            Ah. Well, sadly mom kind of inoculated me against raw finocchio and celery too.

          • Shan

            My mom eats raw potato chunks, so…

          • Carpe Vagenda

            Oh, she eats them. She just managed to spoil them for me.

            I don’t think you’re grasping the level of terribleness we’re talking about here. Her signature recipes were unchopped whole-leaf kale and rutabaga soup with artificial smoke-flavored ham bone, white fish poached either not enough or too much in reconstituted skim milk, and liver boiled in vinegar. Her scrambled eggs had snot-like wodges of raw egg whites. It took me decades to be willing to try entire categories of food.

          • Shan

            Holy crap, and I thought growing up in Kansas ruined fish for me because of fish sticks and canned cat food.

          • Carpe Vagenda

            The bizarre part is that my grandmother wasn’t just a great cook, she was a restaurant chef.

          • Shan

            My mom didn’t learn to cook good food until after I moved out, so I had to learn on my own as well. Still trying, in fact.

          • Carpe Vagenda

            I went to school for it for a while. Turns out I don’t have the discipline. But I really love doing it.

          • Shan

            I am currently hating it because I get zero buy-in from anyone else regarding planning OR cooking but plenty of criticism and rejection of the end results.

            Fuck ’em. I’m gonna just have salad from now on.

          • Carpe Vagenda

            Cook for yourself. They can eat it or not. I’m sure they understand how fried eggs and pbj work.

          • BigBoppa ~ Résistant

            True story. I was almost 30 before I knew that fennel was the English name. My Italian papa pronounced it “fanook”.

          • Carpe Vagenda

            You know, my kid went to Fairway for me to shop for our big christmas dinner and she called to double check that what I was calling finocchio was the same as what they were calling bulb anise.

        • Suttree

          Cole slaw is always ruined with the addition of mayo. Vinegar is the way to go! Potato salad also too. Fuck mayonnaise!

          • FurryCaterwauling

            I think of mayonnaise as a disease vector for salmonella.

        • Suttree

          Mmmm fennel salad…….

          • Carpe Vagenda

            I have some in the fridge, with shaved cippolini and blood orange.

          • Suttree

            *drools*

          • Shan

            *whimper*

        • BigBoppa ~ Résistant

          My daughter turned us on to sauted cabbage with apples (something sweet/tart like Jonagold works good). She cooks it until it starts to brown just a little. This is so freaking good I think our friend from Maui might even like it.

          • Carpe Vagenda

            I kind of like it raw, but I have to admit one of the few things we ate as kids that tasted like anything was the cabbage my dad cooked with corned beef.

          • BigBoppa ~ Résistant

            Now that I think about it, the cabbage and apple recipe originated as a way to heat up the leftover cabbage the day after a corner beef dinner.

          • Shan

            Is that why there is pastrami, too?

            “Ugh, what am I gonna do with this mess?”

          • HogeyeGrex

            Clearly, you have never been to Katz’.

            Also, pastrami was originally a verb.

          • Shan

            Erk. Someone else can have mine.

          • Skeptical_thinker

            I make my own pastrami. I will be doing another smoker load soon.

          • Carpe Vagenda

            Oh, that sounds interesting. Maybe I need to try this for the beleaguered husband. He has a cholesterol thing and he’s mildly hypertensive, but I bet I can do a duck bacon version of that which would go really well with pot roast.

      • Bub the Hoohah! loving Zombie

        I never ate them until a young lady friend persuaded me to try roasted ones when we were having dinner together a few months ago. Roasted Brussels sprouts are delicious. Had them again yesterday at brunch.

        • BosGrl

          Roasted are the best. You can buy that stalk thing and roast the whole stalk and eat them for days, just for snacking even.

    • Yr. Gma

      I love Brussels sprouts. Always have. Lots of butter helps for the non-lovers. Our store had the fresh ones still on the stalk, so I got one and tried something new. I cut them in half, tossed with olive oil, salt and pepper and I roasted them in the oven until they were slightly brown. They disappeared fast when they got to the table.

    • Pinkham’s Law

      I don’t make them often enough to have a go-to recipe. This one looks pretty damn good, though!

    • shastakoala

      I’ve never cared for brussels sprouts. As a child it was the one food I ate without swallowing. Looked like a chipmunk at the end of the meal before being excused and running off to spit them out. My mom knew exactly what I was doing. Made her chuckle.

    • Martini Ambassador

      I was experimenting with stir-fry a few days ago, and did 1/2ed Brussels and peanut oil over high heat until starting to carmelize, then tossed in a bit of chicken stock and covered the pan for about 5 mins until tender. From there I added some cooked chicken and soy and a corn starch-stock slurry for a sauce, but I think you could skip that part and just eat pretty nice sprouts, slightly browned and crisp-tender.

    • Jukesgrrl

      I put a bunch of cut-up vegetables (including b. sprouts) on a cookie sheet, spritz them with olive oil, sprinkle on some good sea salt, and bake at 400 degrees F. If you’re putting in green beans, add them later. They don’t take as long to bake as other things. If you want a small amount, do it in a toaster oven. They’re done when they’re brown around the edges or a fork goes in them easily. I like these anytime, but especially if you have an entree that has a sauce and you don’t need a wet side dish.

      • Carpe Vagenda

        We just got a countertop convection oven with stuff like that in mind.

  • LucindathePook

    Thanks, I have all this stuff already (except I got chicken breasts, not thighs) and can make it for Stupidbowl watching and only have to shop for junk food now. And beer.

    • Carpe Vagenda

      If you’re substituting breast, you should consider brining them first in salted lemon water (ziplocks are your friend). They tend to dry out if you cook them as long as dark meat.

      • LucindathePook

        Thanks. Will do.

      • CogitoErgoBibo

        Oooo. I learned something! I didn’t know you could prevent against that in a recipe of this sort. Thanks!

      • Ill-Advised

        I make preserved lemons, which gets me a light syrup after lemons cure themselves (by sitting in salt and in the dark for a month or so). I cook the meat in a tagine, which is awesome at conserving moisture.

  • shastakoala

    My Banty Hens were a little wary of me this morning. They don’t know about store bought.

  • Suttree

    I’m making a simple dinner of breaded chix cutlets, some sort of frozen veg (blame Lizzie, she got them because she apparently does not want to go into the kitchen today to help me with anything), and mashed taters ( we got a can of au jus, so I’ll see how I’m turning that into gravy). SHUT UP! I already made hash browns, cheesy eggs, and bacon. Then Lizzie decided that she needed to go to sleep for another 5+(maybe more) hours. I’m out of booze so I need to make a decision. Bed or store?

    • CogitoErgoBibo

      Booze then bed? The liquor run will be shorter if you are motivated to get home for nap time.

      • BigBoppa ~ Résistant

        I’d do buy booze, drink booze then bed. But that’s just me.

      • Suttree

        But I can hear her snoring. I think I’m going to go cuddle first. And annoy her to wake up. Then I’ll go get booze.

    • Carpe Vagenda

      Hey, quick post the part of that address before at.

      • Suttree

        ayirka1@

        • Carpe Vagenda

          sent.

          • Suttree

            Alright. I emailed the link to myself. I will go through it when I get home. Thanks! :)

  • Utterly OT from my Twitter feed (i am having lasagne tonight made by people who are not me)

    https://twitter.com/DabAggin/status/827701356089716737

    • moebym posted this

      It’s amazing how so many keyboard warriors for Trump are suddenly experts on *everything*, let them tell you!

    • Villago Delenda Est

      It’s funny because it’s true!

    • proudgrampa

      They never know whether it’s “it’s” or “its”. Also, too.

      • Villago Delenda Est

        it’s and its are tricky ones. You have to have multiple firing synapses to tell them apart, and this is where the Drumpfenproles have major fail problems.

        • Shan

          Higher cognitive functions are impaired by chronic fear, so…

        • Goposaur

          Even though their usage is totally different, they’re easily used incorrectly. Also, too.

          • Rachelwtracy

            Google is paying 97$ per hour! Work for few hours and have longer with friends & family! !sp247c:
            On tuesday I got a great new Land Rover Range Rover from having earned $8752 this last four weeks.. Its the most-financialy rewarding I’ve had.. It sounds unbelievable but you wont forgive yourself if you don’t check it
            !sp24s7c:
            ➽➽
            ➽➽;➽➽ http://GoogleFinancialJobsCash537NetworkSimplyGetPay$97Hour ★★✫★★✫★★✫★★✫★★✫★★✫★★✫★★✫★★✫★★✫★★✫★★✫★★✫★★✫★★✫★★✫★★✫★★::::::!sp247c:….,……

    • Jukesgrrl

      Morans.

  • Yr. Gma

    Pink does it again! I’m gonna do this. I think I’ll serve it with rice since Gpa likes stuff with goop that he can soak up with rice. He has “thing” about Basalmic (who knows?) so I think I’ll do the cider version myself.

  • Villago Delenda Est

    Yes, Pinkham’s Law, I want to eat your chicken.

  • Jennifer R

    My roommate got one of those big stouffer’s enchilada things. Her plan is to make some fresh refried beans and top it with our own beans, chicken, cheese, and sauce. So she got premade enchiladas so we could put our own enchiladas on top of them.

    • TX Dept. of Space Tacos

      those things are passable, but do yourselves a favor and cook them in the oven instead of microwave.

      • Jennifer R

        It’s the 10 person one, it comes in foil.

        • TX Dept. of Space Tacos

          yeah, that’s the one…some of them you can microwave or oven and I prefer oven if I have the time.

          • BosGrl

            The Stouffer’s mac and cheese and lasagna are not too bad either but yes, you have to cook them in the oven. When the mac and cheese is about 10 minutes from done, you can throw some grated romano and bread crumbs on the top.

          • Jennifer R

            Yeah this is going in the oven. She has cottage cheese and sour cream for the filling too. Everything but more tortillas is going on top of it.

          • TX Dept. of Space Tacos

            I’m am side eyeing you and BosGrl…but you do you!

            Enjoy…

          • Jennifer R

            cottage cheese in the oven ends up coming out a LOT like queso blanco but at like 1/3 the price.

          • Shan

            You know Pinkham is probably guzzling Brain-o right now?

          • Pinkham’s Law

            Meh. I don’t police foodcrimes. I commit some of my own, so no judging here! I caught all kinds of hell for suggesting store bought stock, Liquid Smoke, and for having the utter gall to use bouillon in something! And don’t forget, I used coffee and beer AND beans in my chili, which didn’t actually contain any chili powder.

          • Shan

            I was worried about Liquid Smoke until I actually RESEARCHED it, thanks to your recipe! And chili purists can bog off. Oh, and I bought that sticky bouillon for both beef AND chicken dishes, so there.

            baconzgood can bite me over my boxed stock, too.

          • Jennifer R

            I am sure he will tell me too.

          • Shan

            Nah, he says he is not judgy like that!

          • Carpe Vagenda

            JHC cottage cheese? Can you at least get her to throw it in the blender with some cilantro first?

          • Jennifer R

            Of course we are seasoning it. Like I said this is basically home made enchiladas on top of store bought ones.

  • bookish
    • Carpe Vagenda

      I find it kind of fascinating how much the Forward and Ha’aretz really dislike the Kushners.

  • Not to upset anyone’s tasty dinner…just remember this guy is actually our current POTUS
    now enjoy your meal…
    https://uploads.disquscdn.com/images/6fdc774e489a21209886dacac9019465e20942dda3d60384c530041156cebfae.jpg

    • bookish

      Lovely inside and out.

    • Shan

      Such a primo example of the master race.

      • Villago Delenda Est

        As blond as Hitler, as sober as Göring, as buff as Goebbels…yup, prime example.

        • Shan

          Makes me so sad I’m done reproducing.

          • Yr. Gma

            I won’t go that far, but I did good when I was doing it.

    • TJ Barke

      Hates freedom, and the world.

    • monoglot

      A friend of mine mentioned reading somewhere that Bannon was described as looking like every bloated corpse pulled out of any body of water anywhere.

      Dunno to whom to attribute the original astute observation, but it is spot-on.

  • Martini Ambassador

    Yum! If I wasn’t already two beers and some Jamón ibéric onto my evening, I’d consider this.

    Instead, I’m gonna take the wedge of Camembert I have in the fridge, splash some vermouth and a sprig if thyme over it, bake the mess, and then spoon the goo over toasted baguette chunks.

    Will I regret not eating veggies today? Maybe later. Wine is a type of vegetable, right?

    • shastakoala

      Throw a slice of orange in it and it’s considered a fruit smoothie.

    • Carpe Vagenda

      You fondue beast :)

    • Yr. Gma

      The French classify wine as food.

      • Jukesgrrl

        Fruit.

      • BigBoppa ~ Résistant

        Life.

    • calliecallie

      That Camembert sounds sublime.

  • bookish

    https://www.washingtonpost.com/politics/how-protesters-plan-to-get-under-trumps-skin-wherever-he-goes/2017/02/04/32059b9c-ea45-11e6-b82f-687d6e6a3e7c_story.html?postshare=5851486232764214&tid=ss_tw&utm_term=.74b7e7ea0b55

    This is the reality of Trump’s honeymoon-free presidency.

    Having sought to create unprecedented disruption in Washington, his critics will now seek to bring unprecedented disruption to his life as president — including demonstrations that follow him when he travels, and protests that will dog his businesses even when he doesn’t.

    • this is what i’ve been thinking. he can’t go anywhere or do anything – and neither can the government – no matter what gets passed.

      and it’s worldwide.

  • Jenny

    Hey I will actually make this one, but not tonight! Tomorrow Maybe!

  • bookish

    They’re joining a march on Washington and perhaps other cities April 22 — Earth Day — and banding together to help researchers stranded by Trump’s executive order on immigration, offering office space and sometimes even opening their homes.

    And they are swamping social media.

    They’ve launched rogue Twitter accounts, signed petitions, and cached data they fear could be wiped by a hostile administration. Some researchers have discussed boycotting U.S. conferences and scientific journals in protests.

    • BosGrl

      This is so great.

  • “Reduce the heat and return the chicken to the pan…”

    This is when I put on the Marvin Gaye

  • bookish

    Official numbers down for Obamacare enrollment.

    http://www.slate.com/blogs/moneybox/2017/02/03/healthcare_gov_enrollment_fell_this_year.html?google_editors_picks=true

    So Democrats will have their talking point. Republicans will have theirs. And the individual health insurance markets will be a little closer to peril.

    • TX Dept. of Space Tacos

      i saw that yesterday and the spinning began – dems blamed it on cancelling hte ad push – R’s blamed it on “obamacare’s a disaster.”

      Sigh.

      • Résistance Land Shark

        9.2 million versus 9.7 million? This is a disaster?

        • TX Dept. of Space Tacos

          they think all of obamacare is a disaster, i think the quote was “rising costs and fewer sign ups.”

          And of course, I would prefer to count it cumulatively…compare people enrolled now compared to before it launched.

          you would expect fewer signups as things go on…eventually you get a smaller and smaller section of the public that has no insurance – unless they’re counting renewals…which i doubt.

    • BrendaKay

      But, notice that these still aren’t the official numbers because they don’t include states that don’t use federal marketplace. And he concedes that added over 3 million to final count last year. Count me unimpressed with this article.

      • Jukesgrrl

        And did they account for how many people turned 65 this year? 10,000 baby boomers turn 65 EVERY DAY. When you go on Medicare, you go off Obamacare.

    • we were way all way up in december (and i think i saw something about being up in IL yesterday but didn’t pay attention).

      but fuck this noise. we are woke.

  • bookish

    http://www.cnbc.com/2017/02/04/us-political-economic-risks-mounting-against-trumps-agenda-goldman-sachs-says.html?__source=google%7Ceditorspicks%7C&par=google&google_editors_picks=true

    “Some of the recent administrative actions by the Trump Administration serve as a reminder that the president is likely to follow through on campaign promises on trade and immigration, some of which could be disruptive for financial markets and the real economy”
    -Goldman Sachs

    • Villago Delenda Est

      Oh, like these guys know about anything but grand theft.

  • BosGrl

    This chicken looks so yummy – thanks, PL! Might even get hard to please daughter to eat this one. But what if I don’t want to plate gently. Can I plate with a soupcon of vigor?

    • Shan

      Good question! And what if I don’t want a plate but a plowl?

      • BosGrl

        Right! Rice on the bottom and the chicken tossed into the bowl like a fowl shot. FOWL SHOT – GET IT?

        • Résistance Land Shark
        • Shan

          ER…is this a sportsball reference?

          • Sister the Resister

            Either that, or see. Hard to tell sometimes…

        • sgt. jmk of the résistance

          SWOOSH!!

  • Résistance Land Shark

    Nice time (it was inspiring to attend) to go with nice recipe:
    Thousands join march through London against Donald Trump travel ban

    Organisations including Stop the War and Stand Up to Racism were involved in organising the event.

    Activist John Rees, co-founder of Stop the War Coalition, said there were almost 40,000 people at the demonstration which showed that “the Government has got a very, very big problem with the state visit”.

    He said Mrs May had a choice to either “insult the American president, or insult a majority of people in this country who don’t share that president’s views on practically any issue you care to mention”.

  • snark-lurker

    iz this finger food me cannut have a fork anymoar after getting one stuck in ear

    • Shan

      All food can be finger food!

      • Yr. Gma

        Well, kind of hard with soup, but I’d give it a try.

      • Jukesgrrl

        Ask my 11-month-old niece how to do it. She puts her face right in the bowl.

    • Doug Langley

      I think we need to have a discussion on how this eating thing works.

  • Edith Prickly

    Nom, I haz all these in my pantry.

    • I have everything but the red wine, but I am going to get some and make it today! Thanks PL

      • Résistance Land Shark

        Get two bottles: one for the recipe, one for the chef.

        • get three. One for the recipe one for the chef, and another for the chef.
          ….what?

          • OK, one bottle of wine thank you (I’m a whisk(e)y guy). Everything is simmering away on the stove. Looks and smells good! Yay.

  • BrendaKay

    Yum! Good thing I just ate – but doing this next time I buy chicken!

  • Nasty Candy Apple

    I’m so glad that even though this is the apocalypse, Wonkette is still a mommyblog and recipe hub.

  • OH HELL NO He’s Not – Holly

    with a very big huge large glass of pinot and a crusty loaf of italian and all troubles are forgotten for the evening. Pinkham you are my inspiration when I really need it.
    Thanks dude.

  • CatCafe de la Resistance

    If I can just give a shout out to my favorite spice company, Penzey’s. Not only are their spices INDESCRIBABLY BETTER than the stale, tasteless spices on supermarket shelves, but their owner was one of the first to come out publicly and firmly against Trump, getting slammed by trolls as a result, but hugely supported by his loyal customers. Try their spices and herbs and special mixes and support them on FB, too–they are a phenomenal mom and pop company. https://www.penzeys.com/

    • Yr. Gma

      Thanks for that. I’m gonna try the sweet curry powder.

    • Jukesgrrl

      That’s an amazing company. They’re constantly sending out posts about the current political scene. Their prices are amazingly good, too, considering what spices cost at supermarkets. I used to get mine from the Mexican grocer, but I’m switching out to Penzey’s now.

    • FukuiSanYesOta

      Yes! Upfist for Penzey’s!

    • Carpe Vagenda

      And Frontier is good too, for organic and obscure herbs and spices.

    • HorseChestnut

      Ooh, I haven’t done a Penzey’s order in a while! No time like the present. (They should advertise here, I think they would get significant sales.)

    • we don’t have them in Chi (apparently it’s some family competition thing) but everytime i visit my aunt and uncle in pitts, penzey’s is a required stop.

      • CatCafe de la Resistance

        I buy from them online. They only have a few bricks and mortar stores. Really worth it!

    • The Witch of Endor

      I’ve been hearing about Penzey’s for a while and been meaning to check them out. I have to admit that I’m disappointed they don’t sell herbs but I’ll take what I can get.

      • CatCafe de la Resistance

        They DO sell herbs, and they’re fantastic! Tarragon, thyme, sage, chives, rosemary, several different kinds of oregano, etc etc etc. I cook with them every day! You MUST check them out! Very reasonably priced, too. You can get 1/4 cup small bottles and check all kinds of different things out.

        • The Witch of Endor

          I’ll definitely look at the site more carefully. I did see that bay leaves were available.

  • did not have chicken, but did have spaghetti-os. Did not also have vinegar or red wine, but have worchestshire so just doubled up on that. lack of canned tomatoes (you monster!) but had fresh broccoli.
    Determination: You are trying to kill me, man.

    *ps, this is actually how I make chicken! Minus the canned tomatoes, you monster.

    • FukuiSanYesOta

      A small suggestion.

      It’s a massive pain in the ass, but canning your own tomatoes during tomato season … you love previous you. I do San Marzano because Italian food. When it’s February and you have self-canned on hand, it makes a big difference.

      It is a pain in the ass though. But it’ll last you all year.

      • Carpe Vagenda

        I did a mix of heirloom, beefsteak and plum. Also too peach tomato roast corn and black bean salsa with cilantro. I know this is the kind of thing people who have twee hobbies say, but it tastes like summer.

        • sgt. jmk of the résistance

          No fair if you didn’t make enough to share with the rest of the class!!

          No, seriously, that salsa sounds phenomenal.

          • Carpe Vagenda

            It really is.

      • jesus christ fukui?!?!! are you TRYING to make us all feel inferior?!??! ‘self-canned on hand’?!?!? ‘tomato season’?!?!?

        sheesh. i’m having doritos and rex goliath for dinner.

        and watching taboo.

      • Teecha

        I miss having a garden. I hate having to buy toms and spuds.
        Sigh.

  • Meliflaw

    Wide egg noodles to soak up the sauce. And a nice bottle or so of a not-too-heavy red wine.

  • SnarkON

    Tastes like chicken.

  • Carpe Vagenda

    I need to do this. I’ve been mashing these ingredients in my head trying to figure out what it would taste like and I’m stumped. Wanna see.

  • Jerry Noneofyourbizz

    “Bone in. Skin on.”
    That’s how I like my chicken… and my men!

  • pianoplayer1

    I made Chicken Gumbo and cornbread today. (It is cold in Mobile.) Some of the same ingredients. Plus okra.

  • WomanInTheResistance

    At last, a recipe that respects the vastly superior flavor of thighs. Looks tasty!

  • Yum!
    My wife doesn’t particularly like wine in sauces and threatened a boycott, but I made this anyway hoping that if I reduced it enough the brown sugar would make the sauce palatable to her.
    Good move. She loved it! This is a really nice, plummy and rich sauce with a hint of heat that managed to satisfy everyone.
    Definitely a keeper, thanks PLaw!

  • Begin Anew Day

    My dining room is filled with art and sewing projects.

    I’ll just eat my meal, as usual, off a TeeVee tray next to my computer.

    And that computer only has one channel: K-WNKT.

  • Pink, you are amazing! I will be making this for supper tomorrow, mouth adrool. Definitely with roasted Brussels, which I alone in my family believe to be the food of the gods, so I always make a good number as I get at least half!

  • JustDon’tSayPeriod.Period!

    I drank and watched The Expanse. Twice. And, bless you all, I don’t feel very snarky. So fuck it, going nite-nite.

  • wait! what?

    Use a red Vinho Verde; Vinhão. It’s the blood colored bastard of Portuguese wine. Low acid with high fruit (not sweet) makes it pop.

  • JustDon’tSayPeriod.Period!

    OK, I want to make this. But DAMMIT! no canned tomatoes. So I must go to de sto’. Which means pants – DAMMIT TO HELL! Pant on Sunday FFS!
    Happy, Pinkham? Heynh?

  • Gregory Brown

    Hell, I drink red wine with anything. This recipe is going on the stove today.

    • BackDoorMan

      … why do you want to burn this recipe? It sounds like a good one…

  • Gregory Brown

    You magnificent bastard, I read your recipe!

    Very, very tasty, thank you very much.

  • Jerry Noneofyourbizz

    “say that 3 times fast!”

    That, that, that!

  • Bang Crasby

    This kind of sauce in the pan chicken cooking can be don with many things. Instead of the tomatoes and such, try mustard, cream (or half and half), and pepper.

    And there’s the fabled Chicken Bread.

    Line a pan with tin foil then place slices of crusty French bread in it. Drizzle with oil (or use pats of butter). Place chicken pieces all over the bread. Salt and pepper, more oil or butter. Place in preheated 375 oven for 1:10. Eat the chicken AND the now unbelievably delicious bread.

  • JustDon’tSayPeriod.Period!

    I R A Dumb. When I grabbed canned tomatoes, not only was I forced to get diced instead of whole, but I didn’t read the label closely, and tomatoes with chopped chilis. Also too, wasn’t sure if the canning liquid should go in, so I chose ‘Yes’ and later let a little of the water cook out before closing the lid. Tasting the sauce about 15 minutes in, it needed a little more salt. and I may still add some hot sauce.

    IOW, win!

    • Pinkham’s Law

      Actually, you done good. I always get whole, so I can use them however. I crushed them thouroughly for this one. I changed the recipe to specify this.

      • JustDon’tSayPeriod.Period!

        It re-heated well, IMHFO, also too. I will make this again. Thanks PL!

        PS Don’t serve it with plain brown rice. Maybe if I had seasoned the rice with something…

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