Ingredients

(not all are necessary):

Garlic

Onions or shallots or whatever you have on hand.

herbs de provence - substitute with whatever herbs you have on hand

ginger (powder or grated)

chicken stock (or bouillon. I dont care)

Chicken thighs (again, use the whole bird, I prefer thighs for this)

Veg washed, rough rough chopped, trimmed, etc. (Carrots, Celery, Baby bokchoy, spinach, radishes, beets, whatever you pull up from the garden, whatever you have on hand)

Procedure:

• sauté shallots, garlic, ginger with butter or oil
• add herbs + cumin to sauté
• add chicken and veg then hit it with salt and pepper until right after the point you feel that might have been too much
• add stock/broth/enough water to cover everything about two knuckles deep. Eyeball it. Don’t stick your finger in the pot.
• Bring to a boil, add the rest of your veg, then simmer forever.

Poke the chicken with a fork, did it shred immediately? If not keep simmering. Once it does, enjoy whenever.