Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
The Great American Slow Cooker Book (62 page)
with parsnips and figs
A LITTLE
•
PREP TIME:
25 MINUTES
•
COOK TIME:
6 HOURS
•
KEEPS ON WARM:
3 HOURS
•
SERVES:
2 TO 6
2- TO 3½-QUART
1 tblsp unsalted butter
1 pound bone-in, skin-on chicken thighs
½ pound parsnips, peeled and cut into 1-inch sections
4 dried Turkish figs, stemmed and halved
½ tblsp finely grated fresh orange zest
¼ tsp caraway seeds
¼ tsp ground allspice
¼ tsp salt
¼ tsp ground black pepper
¾ cup dry white wine, such as Sancerre or Chablis
4- TO 5½-QUART
2 tblsp unsalted butter
2 pounds bone-in, skin-on chicken thighs
1 pound parsnips, peeled and cut into 1-inch sections
8 dried Turkish figs, stemmed and halved
1 tblsp finely grated fresh orange zest
½ tsp caraway seeds
½ tsp ground allspice
½ tsp salt
½ tsp ground black pepper
1½ cups dry white wine, such as Sancerre or Chablis
6- TO 8-QUART
3 tblsp unsalted butter
4½ pounds bone-in, skin-on chicken thighs
2 pounds parsnips, peeled and cut into 1-inch sections
16 dried Turkish figs, stemmed and halved
2½ tblsp finely grated fresh orange zest
1¼ tsp caraway seeds
1¼ tsp ground allspice
1¼ tsp salt
1¼ tsp ground black pepper
3¼ cups dry white wine, such as Sancerre or Chablis
1
Melt the butter in a large skillet over medium heat, tilting to coat the hot surface. Work with as many chicken thighs as will fit without crowding. Set them skin side down in the skillet and cook on one side only until deeply browned, between 4 and 6 minutes. Transfer to the slow cooker and continue browning more. If browning in batches, divide the butter among the batches.
2
Add the parsnips, figs, orange zest, caraway seeds, allspice, salt, and pepper to the slow cooker. Stir well, then drizzle the wine over everything.
3
Cover and cook on low for 6 hours, or until the chicken and parsnips are wonderfully tender.
TESTERS’ NOTES
•
Look for firm dried figs that are nonetheless plump with lots of juice.
•
Substitute peeled turnips or rutabaga for the parsnips, although the final dish won’t be as aromatic as the original.
with shallots and peppers
A LITTLE
•
PREP TIME:
30 MINUTES
•
COOK TIME:
4 HOURS/6 HOURS
•
KEEPS ON WARM:
3 HOURS
•
SERVES:
3 TO 8
2- TO 3½-QUART
3 thick-cut bacon slices
8 whole small shallots, peeled
1¼ pounds bone-in skin-on chicken thighs
⅓ cup thinly sliced jarred roasted red peppers (pimiento)
⅓ cup halved pitted green olives
1 tsp red wine vinegar
¼ tsp ground black pepper
2 fresh thyme sprigs
3 tblsp red sweet vermouth
4- TO 5½-QUART
4 thick-cut bacon slices
12 whole small shallots, peeled
2 pounds bone-in skin-on chicken thighs
⅔ cup thinly sliced jarred roasted red peppers (pimiento)
⅔ cup halved pitted green olives
2 tsp red wine vinegar
½ tsp ground black pepper
3 fresh thyme sprigs
5 tblsp red sweet vermouth
6- TO 8-QUART
6 thick-cut bacon slices
18 whole small shallots, peeled
4 pounds bone-in skin-on chicken thighs
1 cup thinly sliced jarred roasted red peppers (pimiento)
1 cup halved pitted green olives
1 tblsp red wine vinegar
½ tsp ground black pepper
4 fresh thyme sprigs
½ cup red sweet vermouth
1
Fry the bacon slices in a large skillet set over medium heat, turning when brown and crisp, 5 to 6 minutes in all. Transfer the bacon slices to a plate, leaving the fat in the pan.
2
Add the shallots to the skillet, still set over medium heat. Brown the shallots in the bacon fat, stirring occasionally, about 4 minutes. Use a slotted spoon to transfer the shallots to the slow cooker.
3
Set several of the chicken thighs skin side down in the bacon fat–filled skillet. Brown well on one side, letting the thighs rest for 5 to 6 minutes before popping them off the hot surface. Transfer them to the slow cooker and then continue browning until all thighs are finished. Crumble the crisp bacon into the cooker as well.
4
Add the red peppers, olives, vinegar, and pepper. Toss well, then tuck the thyme sprigs among the vegetables. Drizzle the vermouth over everything.
5
Cover and cook on high for 4 hours or on low for 6 hours, or until the chicken thighs are gloriously tender at the bone. Discard the thyme sprigs before serving.
TESTERS’ NOTES
•
This is a fairly sweet dish, thanks to the sweet vermouth. However, the olives and bacon hold off that sweetness nicely, letting the delicious chicken flavor come through.
•
If possible, avoid rather tasteless canned olives. Look for better choices on your supermarket’s salad bar or at the olive bar. Avoid stuffed olives or those coated with herbs or spices.
INGREDIENTS EXPLAINED
Red vermouth is sometimes called
sweet vermouth
or
Italian vermouth
, and sometimes labeled simply
rosso
. It’s mildly sweet, even a tad bitter, and shockingly red. Although we prefer it in cocktails rather than cooking, it can be balanced with red wine vinegar and aromatics to make a sweet, sophisticated sauce.
with olives and prunes
A LITTLE
•
PREP TIME:
25 MINUTES
•
COOK TIME:
4 HOURS/ 6 HOURS
•
KEEPS ON WARM:
3 HOURS
•
SERVES:
3 TO 10
2- TO 3½-QUART
1 tblsp olive oil
1¼ pounds bone-in skin-on chicken thighs
¼ cup whole pitted green olives
¼ cup whole pitted prunes
1 tblsp white wine vinegar
1 tblsp packed dark brown sugar
1 tblsp dried oregano
½ tblsp minced garlic
½ tblsp drained and rinsed capers
1 bay leaf
¼ cup dry white wine, such as Pinot Grigio
4- TO 5½-QUART
2 tblsp olive oil
2½ pounds bone-in skin-on chicken thighs
½ cup whole pitted green olives
½ cup whole pitted prunes
2 tblsp white wine vinegar
2 tblsp packed dark brown sugar
2 tblsp dried oregano
1 tblsp minced garlic
1 tblsp drained and rinsed capers
2 bay leaves
½ cup dry white wine, such as Pinot Grigio
6- TO 8-QUART
3 tblsp olive oil
5 pounds bone-in skin-on chicken thighs
1 cup whole pitted green olives
1 cup whole pitted prunes
3 tblsp white wine vinegar
3 tblsp packed dark brown sugar
3 tblsp dried oregano
2 tblsp minced garlic
2 tblsp drained and rinsed capers
3 bay leaves
1 cup dry white wine, such as Pinot Grigio
1
Warm a large skillet set over medium heat, then swirl in the olive oil. Add the chicken thighs skin side down, as many as will fit in the pan without crowding. Brown well on one side, until the skin is dark brown, between 4 and 6 minutes. Transfer the thighs, and continue browning in batches.
2
Stir the olives, prunes, vinegar, brown sugar, oregano, garlic, and capers into the slow cooker. Tuck the bay leaves among the ingredients. Pour the wine over everything.
3
Cover and cook on high for 4 hours or on low for 6 hours, or until the meat is tender enough to pull away from the bone. Discard the bay leaf or leaves before serving.
TESTERS’ NOTES
•
This is our slow cooker homage to the famed chicken Marbella, a staple from the
Silver Palate Cookbook
.
•
You can use chicken with the skin on in the slow cooker, but you have to brown that skin very well to crisp it, give it good color (nobody wants a horrid-looking dinner), and render some of the fat.
•
Use high-quality green olives, preferably fat ones off of the supermarket’s salad or olive bar.
Serve It Up!
To add a thickener in the bowl, grind plain dry breadcrumbs with toasted sliced almonds and a pinch of cinnamon in a large food processor fitted with the chopping blade. Ladle the stew over a couple of tablespoons of this mixture in the bowls.
A LITTLE
•
PREP TIME:
15 MINUTES
•
COOK TIME:
3½ HOURS/6 HOURS
•
KEEPS ON WARM:
3 HOURS
•
SERVES:
3 TO 10
2- TO 3½-QUART
3 tblsp no-salt-added tomato paste
1 tblsp honey
1 tblsp packed dark brown sugar
4 tsp cider vinegar
4 tsp Worcestershire sauce
2 tsp Dijon mustard
2 tsp chili powder
¼ tsp ground cloves
⅛ tsp salt
1½ pounds skinless chicken drumsticks
4- TO 5½-QUART
6 tblsp no-salt-added tomato paste
2 tblsp honey
2 tblsp packed dark brown sugar
1½ tblsp cider vinegar
1½ tblsp Worcestershire sauce
1 tblsp Dijon mustard
1 tblsp chili powder
½ tsp ground cloves
¼ tsp salt
3 pounds skinless chicken drumsticks
6- TO 8-QUART
¾ cup no-salt-added tomato paste
¼ cup honey
¼ cup packed dark brown sugar
3 tblsp cider vinegar
3 tblsp Worcestershire sauce
2 tblsp Dijon mustard
2 tblsp chili powder
1 tsp ground cloves
½ tsp salt
5 pounds skinless chicken drumsticks
1
Mix the tomato paste, honey, brown sugar, vinegar, Worcestershire sauce, mustard, chili powder, cloves, and salt in the slow cooker. Add the chicken drumsticks and toss to coat well.
2
Cover and cook on high for 3½ hours or on low for 6 hours, or until the meat is quite tender, particularly at the thick end of the drumsticks with the cartilage.
TESTERS’ NOTES
•
Although there’s not much required to make these kid-friendly, sweet and spicy drumsticks, we felt we had to up the effort level to
a little
since you’ll need to skin those legs.
•
If you wish, use only standard chili powder, rather than our chili-clove mixture, for a slightly muskier, milder flavor.
ALL-AMERICAN KNOW-HOW
To skin chicken legs, pick up a paper towel and grasp the small end of the leg with it. With a second paper towel in your other hand, peel the skin off from the large end down to the small end, and yank off and discard.
Serve It Up!
Make an easy
Quinoa Pilaf
by mixing shredded carrot, finely diced zucchini, and some melted butter into a saucepan of still-warm cooked white quinoa. Cover and set aside for 10 minutes to blend the flavors.
A LITTLE
•
PREP TIME:
15 MINUTES
•
COOK TIME:
3½ HOURS/6 HOURS
•
KEEPS ON WARM:
2 HOURS
•
SERVES:
3 TO 10
2- TO 3½-QUART
⅓ cup chili sauce, such as Heinz
3 tblsp seedless raspberry jam or preserves
2 tblsp rice vinegar
1½ tblsp molasses, preferably unsulphured
1½ tblsp soy sauce
2½ tsp sugar
2½ tsp minced garlic
Up to 1 canned chipotle chiles in adobo sauce, stemmed and minced
¼ tsp ground cumin
1¾ pounds skinless chicken drumsticks
4- TO 5½-QUART
½ cup chili sauce, such as Heinz
¼ cup seedless raspberry jam or preserves
3 tblsp rice vinegar
2 tblsp molasses, preferably unsulphured
2 tblsp soy sauce
1 tblsp sugar
1 tblsp minced garlic
Up to 1½ canned chipotle chiles in adobo sauce, stemmed and minced
½ tsp ground cumin
3 pounds skinless chicken drumsticks
6- TO 8-QUART
¾ cup plus 2 tblsp chili sauce, such as Heinz
7 tblsp seedless raspberry jam or preserves
5 tblsp rice vinegar
3½ tblsp molasses, preferably unsulphured
3½ tblsp soy sauce
5 tsp sugar
5 tsp minced garlic
Up to 2 canned chipotle chiles in adobo sauce, stemmed and minced
1 tsp ground cumin
5 pounds skinless chicken drumsticks
1
Stir the chili sauce, raspberry jam, vinegar, molasses, soy sauce, sugar, garlic, chipotle, and cumin in the slow cooker. Set the drumsticks in the sauce and turn to coat on all sides.
2
Cover and cook on high for 3½ hours or on low for 6 hours, or until the meat is tender and the sauce has thickened a bit.
TESTERS’ NOTES
•
This chipotle-laced mixture eventually becomes a thick, spicy, but sweet glaze for chicken legs.
