Duel pots. The recipe directed that the chicken be cooked in a single layer, no pieces sitting on top of each other. I didn't have a pot large enough so I had to divide the pieces between two pots, which made me nervous when it came to everything else: How do I divvy up all the ingredients evenly? I was particularly concerned about the flour because I knew it was used to thicken the sauce, and the recipe called for three tablespoons. I was worried about it being too thick in one pot and not thick enough in the other, etc. Well, I thought, Everything will be combined at the end so I won't alter the measurements. I just tossed what I had as equally as I could between the two pots, though I did end up using three tablespoons of flour in the left pot and two in the right, the right being slightly smaller. Too much information?