It’s perfect for tailgating season! Or, for when you’re entertaining and don’t want to spend all your time at the stove. During the work week, your dinner can be ready for you when you get home! I’m talking about SLOW COOKING!
We’re seeing the recipes available for slow cooking becoming more adventurous and calling for more fresh ingredients with complex flavors. At the same, many of these one pot meals are still kept simple to make and don’t take much time to assemble.
When I asked at Williams-Sonoma about what slow cooker I should show on the blog — manager, Joanne Dilonardo, pointed me toward the All-Clad Deluxe one, which is exclusive to Williams-Sonoma. I noticed it’s stainless steel finish first. But, it’s the aluminum insert that is the real powerhouse! It’s nonstick, cast-aluminum insert can be conveniently used on the stove to brown your ingredients, then sit on the slow cooker base while your meal cooks, and can even become the serving piece on the table!
The insert can be used with gas and electric cooktops. You can set your cooking time on the slow cooker, and then it will keep your meal warm until it’s ready to serve.
If you’re looking for ideas to serve guests or to take tailgating, Williams-Sonoma has done the legwork for you and features many recipes on its website. Here’s one to get you started!
Southern Italian Braised Chicken
“Thanks to our flavorful braising base and the use of a slow cooker, this chicken dish requires minimal hands-on time. The braising base—our version of the classic Sicilian agrodolce sauce — is a sweet-and-tangy combination of tomatoes, red bell peppers, fennel and onions, plus raisins, red wine vinegar, capers and olives.”
- 1 chicken, about 4 lb., cut into 8 pieces
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 1 jar Southern Italian braising base
- Sautéed spinach, currants and pine nuts for serving. See recipe.
Season the chicken with salt and pepper.
In the stovetop-safe insert of a slow cooker over medium-high heat, warm the oil until just smoking. Working in batches, brown the chicken on both sides, 8 to 10 minutes per batch.
Return all the chicken to the insert. Transfer the insert to the slow-cooker base and add the braising base. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, about 2 hours.
Skim the fat off the sauce. Serve the chicken with the sauce and sautéed spinach, currants and pine nuts. Serves 4.