This variation of Portuguese chicken is rustic home cooking. It has a lightly creamed tomato and red pepper sauce, finished with fresh herbs and lemon. Serve with sautéed peas, potatoes, leeks or green onions.
1 lb. chicken thighs 1 lb. chicken drumsticks Sauce: 16 oz. tomato sauce 2 Tbs. minced garlic 1/2 tsp. Tabasco sauce 1/4 C. minced roasted red bell pepper 1/4 C. chopped bell pepper (any color) 1 Tbs. minced sun dried tomato (optional) 1 pinch kosher salt freshly ground black pepper -- generous 1 Tbs. extra virgin olive oil 2 Tbs. pickled chili pepper rings -- or double to taste Additions: 2 Tbs. chopped fresh herbs (Oregano and Basil) 1/2 lemon -- juice and zest Salt and pepper 1/4 C. whipping cream (optional)
Place chicken in crockery insert of a 5 to 6-quart slow cooker. Combine the sauce ingredients; pour over the chicken, coating all pieces of chicken. Cover. Cook on LOW for 4 1/2 to 5 hrs. Switch to keep warm if necessary. Set cooker to OFF. Remove chicken. To the sauce add the herbs, lemon juice and zest. Adjust salt and pepper to taste. Stir continually when adding the whipping cream. Serve at once.