the drowned chicken experiment (no, it isn’t a metal band)

i made chicken breasts this week.  i made mahimahi steaks.  i made fruit sauces, i made cream sauces, i made sauces out of vegetables and oils and cheese and all manner of ingredients.  but you know, i still didn’t feel challenged.  i feel like almost any person can at least imagine the ingredients of a sauce that would function as a topping for meat.  so i got to thinking, what about sauces which aren’t meant as a topping?

aren’t there sauces which are meant for more than just drizzling on top of a cut of meat or fish?  how about the sauces which are meant to drown the food you plan to eat?  i honestly couldn’t think of that many until i widened my perspective a little.  when i really considered it, i realized that most sauces served on chicken wings could be categorized as “drowning sauces.”

but honestly, chicken wings aren’t exactly the epitome of gourmet food.  buffalo wing sauce, hot sauce, honey mustard sauce, barbeque sauce, bleu cheese sauce, and ranch aren’t even close the category of food that i plan to cook in my kitchen (ever).

so instead, i resolved to buy two whole chicken thighs, chop them into bite-sized morsels, cook them with a little bit of salt and pepper in a frying pan over high heat, and drown them in three homemade sauces i deemed worthy.

spicy dark chocolate mole, hawaiian-style teriyaki, and five-spice chicken gravy.

feast your eyeballs.

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