Super Bowl was not a good day for me. I began to watch football when my daughter was a little girl. For many years my team was the Giants, when Frank Gifford was playing. I remember the Heidi game, a Sunday when a game was cut short by the movie.

When we moved from New York and New Jersey to New England, the Patriots became my team.

Over the last year and a half, when politics became more important to me than football (although both are “games” I used to enjoy), I would be happier if football were not involved in politics. Unfortunately, no one listened to me. Over the past year and a half, I decided I didn’t like Patriots owner, Robert Craft, its coach, Bill Belichick and its quarterback, Tom Brady. I was also sad when Jimmy Garappolo left for San Francisco. I think Garappolo is way cuter than Brady.

So, this week I am wondering whether my new team is Detroit (my late father-in-law’s team), the Vikings, the Forty-Niners or, my first love, the Giants.

But when it comes to Super Bowl parties, my religion is ecumenical. I made cheeseburger pie for nine friends, while Joan Gordon made a super cheese dip that made the all-time Super Bowl appetizer list, along with her roasted brisket, Rosa Goldblatt’s Persian rice and winter vegetables, Pat Kronick’s arugula and candied carrots salad and Theresa Madonna’s cheesecake with strawberries.

Today my penance is the recipe below. This is just delicious.

Chicken and Tomato Stew with Caramelized Lemon

From Bon Appetit, February 2018

Yield: serves 4

4 chicken legs (thigh and drumsticks)

Kosher salt

4 tablespoons extra-virgin olive oil

1 large onion, thinly sliced

6 garlic cloves, halved

2 tablespoons honey

1 tablespoon tomato pace

3/4 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1 14.5 ounce can whole peeled tomatoes

3 cups low-sodium chicken broth (or vegetable sauce)

1 lemon

1 1/2 teaspoons sugar

1 tablespoon toasted sesame seeds

1/2 cup torn mint

Pat chicken dry and season with salt and allow to sit for up to an hour.

Heat 2 tablespoons oil in large Dutch oven, or other heavy pot, over medium-high heat. Cook chicken, adjusting heat as needed to deep golden brown on both sides, 10-12 minutes. Transfer to a plate, leaving drippings behind.

Add onion and cook, stirring often, until softened. Add garlic and cook, stirring often, until onions begin to brown around the ages. Stir in honey, tomato paste, turmeric and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon. Return chicken to pot and pour in broth (it should barely cover chicken) and bring to a simmer.

Reduce heat to low, cover and gently simmer until chicken is tender and juices thick, less than an hour.

Meanwhile, trim top and bottom from lemon, and cut lengthwise into quarters; remove seeds, then thinly slice quarters crosswise into quarter moons. Place in a medium skillet, pour in water to cover and bring to a boil.

Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl and sprinkle with sugar and toss to coat.

Wipe out skillet and heat reaming oil all over medium-high heat. Arrange lemon pieces in a single layer. Cook, turning hallway through, until deeply brown in most spots, about 3 minutes. Transfer back to bowl and season with salt.

Ladle stew into bowls and top with caramelized lemon, sesame seeds and mint. Serve with flatbread or crusty bread.