Picking this one up mid-scene, 'cause we're like that. This is Not Quite Enough Garlic and a block of salt pork gettin' real cozy over low heat. They've been here a while, gonna be a while yet.
https://awoo.space/media/A1kKLepIGQ8vm4VYQg8

What's this? It's two pounds of chicken thighs, come to see what's up. They're gonna fry in pork fat for a while and get succulent. https://awoo.space/media/ZzhjLW4zejmB8KIZr6g

Oh yeah, they're getting on great. Time to shake things up some. https://awoo.space/media/O5_SF59bTUPyNh02vW0

See this? This is fond. That's French for "tasty." It's the crust of meat and fat and protein in the bottom of the pan that's the result of the Maillard reaction, which is the caramelization of food to make new flavor compounds.

That's enough science, though. We're here for the filthy bits.

Here's the fond, 'cause I can't work phone and cook. https://awoo.space/media/z_KzN8n7BsizlM83ddo

Next up, deglazing. Two cups of garlic broth -- which is two cups of water and a little too much garlic base -- added to the hot pan and scraped until the bottom 's smooth as freshly shaven skin. Tastebuilder. Now we add aromatics like pepper. https://awoo.space/media/OYi9aHmdp5pWT4Axneo

Carrots and celery need a long time to get used to the idea that they're on camera. Nervous ingenue, they have to have time to stew before their big scene. The onion's in here as a fluffer of sorts, getting everyone in the mood for a menage à vegetable. We'll check back in on these good people after they've gotten to know each other.
https://awoo.space/media/hDyEmSUBsDsc4jKDsJc

Oh those kids. Looks like they got to know each other real good. All that hot and heavy and they've given up some extra juice for the sauce. Time to make a move in their suggestible state. https://awoo.space/media/QiUOetrxtHbdssUecvE

@literorrery Buni, did you a food? You have place to do a food again? :D

@indi I may in fact have been released from bondage and let free to try to take over the world with gustatory insanities again, yes. =>.>=