I’d stuck to roasting, broiling, baking, and braising. Everything that could be prepared in the oven, I’d prepare—until one day, the faithful appliance went kaput from overwork and exhaustion.
It was an inauspicious, infamous date in the month of September.
I had three chicken drumsticks, marinating in the refrigerator for over 24 hours. If I didn’t soon begin turning them into a meal, they too, would’ve gone bad.
With the oven on the fritz, what choice did I have but to turn to the stovetop for help? How can you cook bone-in, skin-on legs in a pot, though?
Fortunately, I’m a culinary critical thinker. Making an Indian curry was the way out of the tight corner. I sliced a red onion, chopped up a red bell pepper, dumped a can of fire-roasted tomatoes, sprinkled a pinch of spices, and set the poultry to simmer for a couple of hours.
It all worked out wonderfully. I’d converted a challenge into an opportunity.