Best Chicken Ever

You will need:

• 4 chicken thighs, skin-on
• 2 large shallots, sliced
• 3 tablespoons sherry vinegar
• 3 tablespoons avocado oil, virgin red palm oil, coconut oil, etc.
• 1 tablespoon coconut aminos
• 1 tablespoon Red Boat fish sauce
• Salt
• Freshly ground pepper
• Herbes de Provence (optional)

This is where it gets tricky: mix all of the above in a bowl and refrigerate for a few hours. Turn into a baking dish, skin side up. Roast at 400 degrees for 40-45 minutes. Devour. You're welcome.

Adapted from Nom Nom Paleo

Pork Stew

Adapted from Adam Roberts, The Amateur Gourmet, who adapted it from Suzanne Goin’s Sunday Suppers at Lucques.

Ingredients

• 2 tablespoons fennel seeds

• 3 pounds pork shoulder, cut into 1/2-to-2-inch chunks

• 6 cloves garlic, smashed

• 1 tablespoon oregano leaves, plus 3 whole sprigs

• 1 tablespoon thyme leaves

• 3 tablespoons extra-virgin olive oil

• 1 cup diced onion

• 1/4 cup diced carrot

• 1/4 cup diced fennel

• 2 bay leaves, fresh if possible

• 1 cup white wine

• 4 cups chicken stock

• 1 lemon

Instructions

1. Pour the fennel seeds into a small skillet. Turn up the heat to medium/low and toast, tossing occasionally, until fragrant and lightly browned. Pour into a mortar and pound with a pestle until coarsely ground.

1. Place the pork in a large bowl with the fennel seeds you just pounded plus the smashed garlic, oregano leaves and thyme. Use your hands and toss the pork and spices together. Cover and refrigerate overnight; or, if you want this same day, cover and leave at room temperature for an hour.

1. Take the meat out of the refrigerator 45 minutes before cooking. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt and some black pepper. reserve the garlic and any excess herbs and spices.

1. Preheat the oven to 325 F.

1. Heat a large Dutch oven over high heat for 3 minutes. Pour in the olive oil and wait a minute or two (NOTE: that’s going to be a VERY hot pan, but that’s good…don’t be scared) until the pan is hot and the oil is almost smoking. Place the meat in the pan, being careful not to crowd it (best to do this in batches). Sear the meat until it’s well-browned and caramelized on all sides; it should take at least 15 minutes. Do this well and you’ll be rewarded at the end. Transfer the browned meat to a plate.

1. Turn the heat down to medium and add the onion, carrot and fennel. Stir with a wooden spoon, scraping up all the tasty crusty bits left in the pan. Stir in the bay leaves and reserved garlic and spices. Cook 6 to 8 minutes, until the vegetables start to caramelize.

1. Pour in the white wine and reduce by half, about 5 minutes. Add the stocks and bring to a boil.

1. Use a vegetable peeler to pull long strips of zest from the lemon.

1. Turn off the heat, and add the pork to the pot. Tuck the oregano sprigs and lemon zest around the meat. Cover the pan with a tightly fitting lid. Braise in the oven for 2 1/2 hours.

1. After that, carefully remove a piece of meat and test for tenderness. It should fall apart easily with no help from a knife. 

1. If you want even more flavor, pump the oven up to 400, lift the meat out on to a foil-lined cookie sheet and roast for 15 minutes to caramelize. Meanwhile, you can strain the liquid and reduce it or just reduce it with everything still in there. Taste as you do and adjust with salt.