I went on a Spanish food kick when our local grocery store had a brilliant couple-of-months-long promotion of imported Spanish foods. (I might have gone a little overboard when, at the end of the event, all the pantry items were marked down by like 95 percent.) This simple dish, flavored mostly by funky cured chorizo, was one result. It’s great with a cut-up rabbit, incidentally, but rabbit can’t go the full eight hours without toughening a bit, so maybe save that variation for a weekend dinner.
In a large skillet or sauté pan, heat the
To the skillet, add half of the chicken and sprinkle with salt and several grindings of pepper. Cook, turning occasionally, until lightly browned on both sides, about 5 minutes total. Transfer to the cooker, season and brown the rest of the chicken, and transfer it to the cooker too; try to tuck the chicken in snugly so the thighs hold their shape as they cook. Pour the wine into the skillet, scraping up any browned bits, boil for about 3 minutes to reduce it, then pour into the cooker. Add the tomatoes, tomato paste, and a good pinch of salt. Cover and cook on low for 8 hours.
In a large skillet (the one you used for browning is fine), heat the
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