Chicken Carisco

I hate to think how it's looked from your side of the fence, but the last few months have been a nightmare for us as we struggled to meet the huge demand for our British slow cookers, after they were praised by Nigella Lawson and then appeared in the Sunday Times and Grazia magazine.

We have worked ceaselessly to restore supply and are now busy beavering away, making these in our workshops.
We have been asked so many times if we really DO make our kitchenwares in the UK and the answer is "Yes, we certainly do!!"

We are finally back on track and extend our massive thanks to all of you who have kept the faith and been patient enough to wait for your slow cooker.  Waiting time from the placing of your order to arrival on your doorstep is now only a week!

To celebrate the availability of the new 2016 model, I have created a new chicken recipe, which uses seasonal wild garlic - which can, of course, be replaced by other greens at other times in the year.
This is the true "cut it up and chuck it in" tradition of simple slow cooking - so just relax and give it a go.

Bold Mediterranean flavours and the colour of sunset

1 large chicken, mine weighed in at 2kg
1 large onion, peeled and sliced
1 red pepper, de-seeded and sliced
1 yellow pepper, de-seeded and sliced
1 orange, cut into 8 segments - skin on
2 tsp fennel seeds
2 tsp paprika
1 x 400g tin chopped tomatoes
200ml water or stock
2 tsp salt
Handful of wild garlic, in season - otherwise use spinach

Lay the onions and peppers in the bottom of the slow cooker bowl.
Sprinkle the salt, fennel and paprika over the top and stir well to mix.
Sit the chicken on top and place the orange segments around the chicken.
Pour the tomatoes and water/stock over the chicken.
Put on the lid and cook for 8 - 10 hours on KEEP WARM , 6 hours on LOW.

When cooked, remove the lid and throw in the shredded garlic or spinach.  Replace the lid for 5 minutes to allow the greens to wilt and then serve.
Delicious with new potatoes, rice or crusty bread.

A watercress, orange and fennel salad would be a terrific accompaniment

© Netherton Foundry Shropshire 2016