Start with browning some chicken thighs then remove from the pot, add chopped onions, carrots, celery and garlic and soften. Add half a bottle of dry white and reduce a little, add a tin of chopped tomatoes, half a pint of good chicken stock, a couple of tablespoons of red wine vinegar, a dash of Worcester sauce and start the simmer, you will be getting some good flavourings started now and of course a wonderful aroma.
So lets start adding some punchy flavourings and seasoning, add a couple of spoons of paprika, sun dried tomatoes, oregano and dried chilli flakes to suit your preference, at this stage taste and season with salt and crushed black pepper, then a good handful of stoned black olives, wow, the flavours really coming through now!
Return the browned chicken thighs to the pot, put onto the slow cooker for 2/3 hours and go and do something else for a while, a large gin and tonic with plenty of ice and a slice is recommended.
About an hour before the pot is ready, slice an aubergine into 1cm rounds and grill until nicely browned, you then need to add these to the pot by laying them on top of the chicken to start to absorb the sauce and add more depth of flavour. Put the lid back on and leave it to continue the slow cook.
As a final touch I cooked some of those giant pasta shells to almost ready then transferred them to the stock pot for the last few minutes to finish off and absorb some of the fantastic flavour.
Serve when ready, all I can say is this is one of the most flavoursome dishes I`ve cooked for quite a while, enjoyed with a chilled bottle of dry white and my Valentine!!
As I said earlier, this is a perfect one pot meal for when you are out on the boat, at anchor, settling down for an afternoon of relaxation with company you enjoy and a chilled Rosado or two, mmmmm.
Disfruta de la vida
El Capitano
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