I rarely use the slow cooker. James uses it a few times a year, mostly to make chili, but I don't think I've used it myself more than a handful of times since we received one as a wedding gift 34 years ago. However, when this recipe showed up on my Facebook feed a few weeks ago I decided to give it a try. And I did so, once I remembered to get out the slow cooker early in the morning on the day after I remembered to thaw the chicken. I followed the recipe mostly as written, although I was surprised to discover we were out of tomato paste, so I didn't use it. The only tomato product was a can of crushed tomatoes. I also skipped the carrot. We didn't have any and it seemed unnecessary to go out just to pick up "one small carrot".
As with slow cooker meals once everything goes in, the cook's job is mostly to wait (and salivate) as the cooker does its thing all day. There was a little labor at the end shredding the chicken, but as the recipe suggests it was quite tender, so it wasn't difficult. Topping with the herbed ricotta, along with a sprig of fresh basil made for a lovely presentation.
Another winner from the New York Times cooking pages.
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