Cooking is patience. Cooking is trust. The low heat of the stove combined with the butter and the rendering fat of the chicken will slowly turn the skin golden brown and crisp, so that it releases easily from the pan. At which point you will turn the chicken over, carefully, and cook it some more. (Use the downtime to make rice and prepare your green beans.) Then, the smothering. When the chicken has cooked through, take it out of the pan and pour off all but a couple of tablespoons of the fat in the pan, and make a quick gravy.
It looks like they have some good vegetarian recipes as well. I might try this one:
The NYTimes also has a nice essay extolling the virtues of a sharp knife. Quoted here for truth:
A good sharp knife is a cook’s best friend. It will help you to work with precision, and quickly. A dull knife conspires against you and slows you down.
And here is another reason for keeping that knife sharp: It makes your food taste better (and look better, too).
…And if you are attuned to how the knife is performing, your cooking is bound to become more focused and mindful. That always improves the way food tastes, too.