OLD WORLD CHICKEN CACCIATORE

INGREDIENTS

1 whole chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs, 4 half-breasts) or 3 pounds (1.35 kg) or so of breasts, legs, drumsticks, thighs, even wings

1 or 2 large onions, sliced

1 or 2 carrots, diced

Cloves from 1 head of garlic, halved

2 red bell peppers, diced

Leaves from 4 sprigs of fresh rosemary

A 28-ounce (796 mL) can of diced tomatoes

A 5.5-ounce (156 mL) can of tomato paste

1 cup (250 mL) of your favorite red or white wine

2 tablespoons (30 mL) of capers

1 tablespoon (15 mL) of red wine vinegar

1 teaspoon (5 mL) of salt

Lots of freshly ground pepper

1 pound (450 g) of egg noodles or your favorite pasta

Preheat your slow cooker to its lowest setting.

Fit the chicken pieces into the vessel. Add everything else except the noodles. Use your hands to mix all the flavors together as evenly as you can. Cover and walk away for the day.

Return. Set the table. Boil water. Cook the egg noodles. Serve and share! It’s that simple. And that delicious!

CHIANG MAI CHICKEN WITH CURRIED COCONUT TOMATO BROTH

FOR THE SLOW-COOKED CHICKEN

1 whole chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs, 4 half-breasts) or 3 pounds (1.35 kg) or so of breasts, legs, drumsticks, thighs, even wings

1 large sweet potato, peeled and cut into large chunks

1 large onion, peeled and cut into 8 wedges

A 28-ounce (796 mL) can of diced tomatoes

A 19-ounce (540 mL) can of coconut milk

2 inches (5 cm) or so of frozen ginger, grated (2 heaping tablespoons/35 mL)

2 heaping tablespoons (35 mL) of mild yellow Thai curry paste (if you prefer more fragrant spicy heat, use green or red curry paste)

4 lime leaves (or the zest of 4 limes)

2 tablespoons (30 mL) of fish sauce

FOR TOPPING THE BOWLS

1 large carrot, peeled into strips with a vegetable peeler

A handful of bean sprouts

1 bunch of fresh cilantro

4 limes, halved

Preheat your slow cooker to its lowest setting.

Nestle the chicken, sweet potatoes and onions into the vessel. Add the tomatoes. Pour in half the can of coconut milk. Stir the ginger and curry paste into the remaining coconut milk, then add it to the works. Slip in the lime leaves. Cover and walk away for 6 or 8 hours.

With a slotted spoon, scoop the meat and vegetables into festive bowls. Stir the fish sauce into the broth. Ladle off and discard any extra oil if you like or realize that it’s all flavor and richness and stir it back in before ladling the broth into the bowls. Top every bowl with carrots, bean sprouts and cilantro. Serve and share with limes for squeezing and seasoning.

Preheat your slow cooker to its lowest setting.

Nestle the chicken, sweet potatoes and onions into the vessel. Add the tomatoes. Pour in half the can of coconut milk. Stir the ginger and curry paste into the remaining coconut milk, then add it to the works. Slip in the lime leaves. Cover and walk away for 6 or 8 hours.

With a slotted spoon, scoop the meat and vegetables into festive bowls. Stir the fish sauce into the broth. Ladle off and discard any extra oil if you like or realize that it’s all flavor and richness and stir it back in before ladling the broth into the bowls. Top every bowl with carrots, bean sprouts and cilantro. Serve and share with limes for squeezing and seasoning.

Chicken Korma Melts

Lemony Chicken Stew With Giant Couscous