Chicken

Choose thighs or leg quarters, with or without skin and bone. In eight hours, the meat of a drumstick will be falling off the bones, and because it might be difficult to extract from the dish that one tiny sharp bone from along the side of each leg you might wish to just stick to thighs. Chicken breast can dry out over long cooking, so I use it only in cases where the meat will be completely shredded into a soup or sauce and its leanness won’t be an issue; I use boneless chicken breast because the breast has small bones that can become dislodged and hidden in the dish.