When I was very little, I remember having a bunch of company (close friends and family) over and my mom fixed a big stew pot full of chicken in some kind of delicious broth. Everyone raved over it. During the get together, people just helped themselves - going to the stove and getting more (the chicken was whole pieces). I thot I remembered her calling it Chicken Reganatti (spelling it as I remember it pronounced). But she has been gone since I was 8 years old and none of the friends and family know how she made it. It could have been just something she made up for all I know, altho I found "Riganati" on a search earlier... gotta love the internet. LOL.
Yesterday while outside working with my herb garden, the Greek Thyme reminded me of the flavor in her dish. I also have a Genovese Basil which blended well with the aroma, so I threw a bunch of chicken into a stew pot with water, chicken bouillion powder, minced garlic, and spices, including the Greek Thyme and Genovese Basil... and altho it wasn't quite her dish yet, it was VERY close.
I let this cook in a covered pot for hours - but would have been happier if I hadn't cooked it so long because the meat just fell off the bone. I will say, it turned out to have a great flavor!
I let the fat rise to the top of the broth in the frig overnight, so I could pull that off, and I cleaned the chicken off the bones and skin, to discard. I'm honestly not sure if I'll try and add potatoes, serve it on rice or just go ahead and make the old fashioned chicken & noodles with mashed potatoes for later. I need to take some food over to our neighbor whose husband just died.
This is the last really nice day we're going to have for a week so, so whatever I do I'd like to make something up that's fast - but it looks like I may have picked the wrong thing to cook up fast (they had chicken hindquarters on sale 10 lbs for $3.90)... unless I can come up with an easier plan how to use the meat I've already prepared.