Two leg sections, trimmed of excess fat and skin. A garlic, lemon, white wine, butter sauce, chopped red onions (or shallots or white onions or anything onion-like), leftover spices from steak night (red pepper flakes, ginger, three types of sea salt and four types of pepper), fresh lemon, chopped garlic, chicken stock and more wine. Coat the chicken in the butter sauce (helps the browning process, holds the seasoning on the chicken, and tastes spectacular), then season both the top and bottom. Sprinkle the garlic and red onion around the chicken, then pour in some chicken stock, white wine and a bit of fresh lemon. Be careful not to disturb the seasoning on the chicken. Seasoning has feelings too. And it tastes better when it stays on the chicken. Bake at 350 for thirty minutes (why 350? Because I needed the extra time to finish an episode of Burn Notice), then start the qunoia in a cup of chicken stock, fresh garlic and some sliced mushrooms. Reheat the oven to 400, set the timer for 10 minutes. When the timer sounds, set the oven to broil, place the chicken close to the top of the oven, and crisp the chicken to your liking. Another five minutes on the qunoia and enough time to cook the green and yellow beans.
I was out of root beer and I don't drink wine. I consume enough milk to cure osteoporosis in an 80 year-old man, so what's a guy to do? Quick, iced tea. I know, you're supposed to brew it in the sun or something, right? Not this tea. A couple of pear tea bags, brewed extra strong. Boil some water, sugar and a few slices of lemon, then combine with the tea and a dozen ice cubes. Instant iced tea. Dinner is served.
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