It’s a chilly, windy day here in Louisville, so I made something that will warm you up and stick to your ribs.  It’s that time of year that screams “home cooking”.  This isn’t fancy, but it’s good.

4 or 5 pieces of your favorite chicken, pork, or turkey cut (I used chicken drumsticks)
1 medium white onion, quartered and then sliced as thinly as you can get it
2 or 3 cloves of garlic, minced
1 cup sliced fresh mushrooms or 1/2 cup dried
Bacon grease, butter, or olive oil (whichever you prefer)
Spice mix, such as Emeril’s Essence or your favorite chili powder
Black pepper, ground to taste
Herbs (Parsley, Sage, Rosemary, Thyme, you get the picture)
1 cup beef broth
Worcestershire sauce
Balsamic vinegar
1 pound fresh or frozen vegetables (broccoli, peas, sliced carrots, or whatever you prefer)
One pot of your favorite pasta or rice (this goes great with couscous)
Grated Parmesan cheese

Put vegetables in a steamer and cook until they are almost done.

Cook your pasta or rice and have ready to go with the rest of the dish.

Wash hands.  Place meat on a plate and sprinkle with your spice mix. Wash hands again.

Heat up bacon grease, oil, or butter in a flat bottomed pan over medium heat.  You will need enough to liberally coat the bottom but not so much that you have a puddle of fat in the pan.  Add mushrooms, garlic, and onions.  Saute until onions start to soften and become transparent.  Add meat. Sprinkle with pepper and herbs to taste.  Cook meat until it is browned on all sides.  Push meat and onions to the side of the pan and add broth.  Scrape any crunchy bits off the bottom of the pan while bringing broth to boil.  Add Worcestershire sauce and vinegar to taste.  Cover dish and simmer for 10 minutes.  Uncover and add vegetables.  Stir together and simmer an addition 3 to 4 minutes until sauce reduces to about half its volume and the vegetables and meat are done.

Serve meat and vegetables over pasta or rice and sprinkle with cheese.  Goes really well with fresh bread and a good beer.