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Curried Chicken with Coconut and Basil

This curry dish is made with boneless thighs, and they soak up the rich curry flavors and coconut milk. The basil adds a fresh touch at the end. Serve this curry with condiments on the side: chutney, toasted unsweetened coconut, banana chips, hard- cooked egg, crisp crumbled bacon, green onions, and/or toasted peanuts.

4 tablespoons (½ stick) unsalted butter

18 chicken thighs, boned and skinned

1 teaspoon garam masala

2 medium onions, finely chopped

1 teaspoon freshly grated ginger

2 cloves garlic, minced

1 large Granny Smith apple, cored and cut into ½-inch dice

¼ cup all-purpose flour

2 cups chicken broth

1½ teaspoons sweet curry powder

1 cup coconut milk

¼ cup finely chopped fresh basil

Steamed rice for serving

melt 2 tablespoons of the butter in a large skillet over high heat. Sprinkle the chicken thighs with the garam masala, add to the skillet in batches, and sauté until browned on all sides. Transfer the browned pieces to the insert of a 5- to 7-quart slow cooker. Add the onions, ginger, garlic, and apple to the same skillet and sauté over medium-high heat until the onions begin to soften, about 5 minutes. Transfer the contents of the skillet to the slow-cooker insert.

melt the remaining 2 tablespoons of butter in the skillet. Add the flour and cook, for 3 minutes, whisking constantly. Gradually whisk in the chicken broth and bring the mixture to a boil.

stir in the curry powder and coconut milk. Transfer the sauce to the insert of a slow-cooker. Cover and cook on low for 6 to 8 hours, until the chicken is tender. Sprinkle the basil over the curry and stir to blend.

serve over steamed rice.

serves 6–8

Prosciutto, Fig, and Fontina Stuffed Chicken Breasts

Sweet, salty, and cheesy, these delicious stuffed chicken breasts simmer in a delicious broth flavored with balsamic vinegar. Serve the chicken with a side of polenta, risotto, or pasta to soak up the sauce.

6 chicken breast halves, skinned and boned

1½ teaspoons salt

½ teaspoon freshly ground black pepper

6 thin slices prosciutto di Parma

6 dried figs, finely chopped

Six 6-inch-long and ½-inch-thick strips Fontina cheese

2 tablespoons unsalted butter

¼ cup finely chopped shallot

2 teaspoons dried sage leaves, crushed in the palm of your hand

1/3 cup balsamic vinegar

¼ cup Ruby Port

1½ cups chicken broth

½ cup heavy cream

place the chicken shiny-side down between sheets of plastic wrap and pound it until it is uniform in thickness.

sprinkle the chicken evenly with the salt and pepper. Lay a slice of prosciutto on each chicken breast, top with the chopped fig, and lay a strip of the cheese in the center of each breast. Roll each breast up from the top, tucking in the sides and securing with a 4-inch skewer, silicone loops, or kitchen string. Arrange the stuffed breasts in the insert of a 5- to 7-quart slow cooker, wedging the chicken to fit in one layer.

heat the butter in a small skillet over medium-high heat. Add the shallot and sage and sauté until the shallot is softened. Deglaze the skillet with the vinegar and Port, scraping up any browned bits from the bottom of the pan.

transfer the contents of the skillet to the slow-cooker insert. Pour in the broth. Cover and cook on high for 2½ to 3 hours, until the chicken is cooked through (170°F on an instant-read thermometer). Carefully transfer the chicken to a serving platter and cover with aluminum foil.

transfer the sauce to a saucepan and boil until the sauce is reduced by half. Stir in the cream and heat to serving temperature.

remove the skewers, silicone loops, or kitchen string. Using a serrated knife, cut each chicken breast crosswise into 4 pieces and serve in a pool of the sauce.

serves 6

Stuffed Chicken Parmigiana

Traditional chicken Parmigiana with breaded chicken cutlets gets a makeover in the slow cooker. The chicken is stuffed with three cheeses and then set to simmer in an oreganospiked tomato sauce. Mama Mia, don’t forget