Well, folks. It's the end of March.
And while this month kind of came in like a lion and then turned into a bitter bitch and now is perhaps maybe exiting like a little lamb... I am starting to feel confident Spring is finally here.
I mean, it has to be. Right?
What's the worst that could happen after this?

Well. Just incase. Maybe fire up a batch of this to keep you warm.
It's worth every second of time and ounce of effort. I swear.





This could be sped up a bit, should you want to use a rotisserie chicken, but frying off some chicken thighs first made for some great flavor and very tender pieces of meat.

The biggest thing about making this (or, in my opinion, just about anything) is getting your shit (or mis en place, if you're fancy) together beforehand. Being able to just dump things into the pot in rapid succession is often crucial. And something I didn't quite "get" when I first started cooking. This often results in burnt garlic and broken dreams. I don't recommend it. Here's what you'll need:



What it's Made of:

• ~2lbs boneless, skinless chicken thighs
• 1/8th cup flour (I used brown rice flour for my gluten free bearded buddy, but whatever you got is fine)
• 3 T olive oil
• 2 decent-sized sweet onions, diced
• 2 cups celery, diced (about 7-8 stalks)
• 1.5 cups peeled & diced carrots (about 6 medium carrots)
• 1/3 cup garlic, minced (5 cloves or so)
• 2 cups Buffalo Wing Sauce (I like Texas Pete)
• 1 32oz container low-sodium chicken broth
• 1/2 cup heavy cream
• 3/4 cup cheddar cheese
• 1/2 cup parmesan cheese
• Cilantro, torn, to garnish
• Scallions, sliced thin, to garnish
• Crumbled gorgonzola cheese, to garnish

How it's Made:

• Season flour with salt and pepper generously
• Heat oil in a large dutch oven over high heat
• Dredge chicken in flour, shaking off excess
• Brown chicken in batches, 2/3 minutes per side until just golden (and not cooked through)
• Remove chicken and drain on paper towels, set aside for now
• Lower heat to medium and add celery, onion and carrots to the pot. Throw in some salt and pepper.
• Scrape up whatever chicken and flour goodness is stuck to the bottom of the pan and stir for 5 minutes
• Add the garlic, cook an additional 3 minutes until fragrant, stirring often
• Pour in the buffalo sauce and stir to combine
• Tuck the chicken back into the pot around the veggies and slowly pour the broth over everything
• Bring to boil then reduce down to simmer
• Simmer for about ~30 minutes on low. Chicken should be falling apart.
• Shred the chicken a bit with forks, then pour in the cream
• Add the cheddar and parmesan and continue to stir until cheese is melted, another ~10 mins or so until it's smooth looking and spicy smelling and you simply CANNOT DEAL any longer
• Serve! Garnish with scallions, cilantro and some crumbled gorgonzola, if that's your jam (it should be)
• Say goodbye to March, that bitch, with a smile!