2. A comforting stew of chicken thighs and legs with carrots,
potatoes, lima beans, peas, corn, and tomatoes, spiced with
cayenne pepper and flavored with salt pork, this crock pot recipe
by Mike Mulligan is a savory meal that is easy to prepare. It
consists of two phases; the first is cooking the chicken on low
heat for two hours and then adding the vegetables in the pot and
simmering the whole thing for another five hours. The result is a
flavorful broth and colorful and aromatic dish that will uplift the
spirit and rejuvenate the body.
You can also use bacon for this recipe instead of salt pork. If you
are using frozen vegetables, thaw them in the refrigerator or in
ice-cold water with the packaging on for a few hours before
adding them to the dish. As much as possible use chicken that
has not been frozen, as this will have superior flavor. Chicken
thighs and legs are used in this recipe because they can be slow
cooked for long hours without becoming tough or drying. Meat
from chicken breasts can become dry and tough when it is
cooked on low for more than six hours.
While you can use boneless thighs and legs, it is best to cook the
chicken with their bones on for better tasting stew. A lot of the
flavor is concentrated in the bones, and leak onto the soup when
cooked in water, making a delicious stock. If you prefer white
meat, you can still make this recipe but cook the chicken not
more than four hours. If you want the chicken to have a nice
brown color, you can sear it first in the skillet with some olive oil.
This also seals in the moisture of the chicken and keeps it juicy.
