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Flour and brown chicken in pot. (Remove skins before hand if you prefer.). Remove chicken and set aside on a platter. Sautee garlic, onion and mushrooms in same pot until onion is translucent. No need to add more oil. Add spices, then wet ingredients, then browned chicken. Simmer 45 minutes, or until chicken is completely cooked through. Per your preference, serve chicken whole over rice, or remove meat from bones, and add back into stew. Cooking with the bones in adds a lot of flavor.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar