School Lunch Chicken

Ingredients

• 12 assorted dark meat chicken pieces (or wings) , brined if possible
• 1 cup aromatics (onion, shallots, ginger, garlic, leeks, ramps...)
• 1/2 cup tomato product (marinara, paste, sauce, salsa, tomato concasse...)
• 2 cups vegetables (anything -- carrots, green beans, cabbage, peppers, celery, potatoes, fennel, squash...)
• 2-3 tablespoons extras (olives, chiles, something pickled, anchovies, apples, raisins...)
• 1 - 2 citrus (lemon, orange, lime...) zested and zest reserved, cut in half
• 1/4 cup fresh herbs (cilantro, parsley, green onion tops, celery leaves, basil...) or
• 1 tablespoon seasoning (mustard, honey, dried spices or herbs -- I like a mix of ground coriander, cumin, paprika, and thyme)
• 2 - 3 tablespoons oil (chicken fat, bacon grease, butter, flavored oil, nut oil, olive oil, coconut oil...)
• 1/3 cup fortified alcohol (brandy, vermouth, marsala, sherry...)
• 3 cups starch for serving (buttered boiled potatoes, rice, barley, mashed root vegetables, noodles, croutons...)