It Tastes Like Chicken (Part 2)

It’s no wonder why chicken is the most important weapon in any college cook’s arsenal; it’s versatile, cheap, crowd-friendly, and widely available at grocery stores large and small. Unfortunately, far too many people have become accustomed to cooking and eating chicken dishes that just “taste like chicken.” My goal is to prove to you, the reader, that making healthy, affordable, and great-tasting chicken dishes is very within reach.

Part 2 of our 3 part series chicken-related articles will showcase the dish “4 Things Chicken,” invented by myself and college roommate, Aaron Belson, in honor of the astonishingly small number of ingredients called for.

4 THINGS CHICKEN

Makes 2 servings

Ingredients:

· 1 large pot, capable of fitting all the chicken pieces without layering them

· 2 lbs. cut-up chicken pieces, either leg or breast sections, and must be bone-in (these are also conveniently the cheaper cuts of meat)

· 1 tablespoon of olive oil

· 3/4 cup of your favorite BBQ sauce (we like Sweet Baby Ray's)

· 1 cup red wine or chicken stock (wine is much better, we use $2.99/bottle Trader Joe's wine)

· Enough water to cover the chicken

· 1/4 to 1/2 cup hummus, depending on preference

· 1/4 cup crumbled Feta cheese

· 1/4 cup chopped sun-dried tomatoes (optional)

Directions:

1) Place large pot on medium-high heat with a tablespoon or so of oil, place chicken in pot, bone-side down. Sear until brown.

2) Add all remaining ingredients to pot. Turn down to a simmer, and let cook for at least 1 1/2 hours, and up to 3 hours (the longer it simmers, the more tender the final product).

3) Remove skin and bones, and shred the meat with two forks, or your hands, whichever you prefer.

Viola! It's done. You can use this delicious chicken on anything. Pasta, as a pizza topping, for a sandwich, on salads, in omelets, etc.

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