Eatwell Farmhouse Kitchen
1 Bruce, left whole if you have a dutch oven or heavy duty pot big enough
3 TB of good Oil for the bottom of the pot
1 large Onion, roughly chopped
4 cloves Garlic
1 container of Lunchbox Peppers, tops removed and cut in halves
1 basket Cherry Tomatoes
4 sprigs of Parsley, stems cut short
Salt and Pepper
Preheat oven to 350 F. In a dutch oven heat the oil over medium, then add the onion and garlic. Cook for just a couple of minutes to let the onion and garlic soften a bit and coat in the oil. Toss in the peppers, whole cherry tomatoes, and parsley and mix well. Put the whole bird, if it fits, right on top. Sprinkle with a bit of salt and pepper, cover with the lid and pop into the oven. Cook for a good 1 1/2 hours, check to see if it is done, if not let it cook a bit longer. When the chicken is done the meat will literally fall off the bones. Take the bird out of the pot and put on a platter or in a large bowl and allow to cool so you can handle it. Take all the meat off the bone and separate out the skin as well. Shred the meat. Using a stick blender puree what is left in your pot, taste and adjust seasoning if you like. You can add some cumin, chili powder and coriander if you would like it to have more of taco seasoning. Put the shredded chicken back into the pot in the sauce and reheat and serve.