The following recipe uses a whole chicken and serves about four people. You can make it out of just leg quarters, but I find that breast meat gets too dry so I never use breast on their own. And the chicken really should be on the bone -- that's where the flavour is.
You need:
- 1 chicken
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 medium onion
- 3 cloves garlic
- Other vegetables as available (e.g. mushrooms, celery, carrot, broccoli)
Do these things:
- Skin and cut up the chicken. I prefer smaller pieces -- halve the thighs, cut the breasts into two or three pieces, split the wings. I put the back in with the rest of the chicken to cook, but discard it before serving.
- Chop the onion and mince the garlic very finely.
- Chop the other vegetables, if you're using any.
- Brown the chicken in a pan over medium heat. Remove and drain.
- Add the onion and garlic to the pan and cook together in a little olive oil on medium-low heat until the onions are translucent.
- Add the other vegetables and cook until soft.
- Remove the vegetables from the pan and place in a slow-cooker.
- Add the chicken, tomatoes, and tomato paste to the slow cooker. Gently combine.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Serve over pasta or broad egg noodles.
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