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Slow Cooker Chicken and Pig’s Feet

Logan Krupa from Canada

30 min.
Cooks in
10 hours.
Country of origin
United Kingdom

London’s grey and rainy weather left us yearning for a hearty meal. I was on a family trip, and I knew exactly where I wanted to take my parents.

Walking through Clerkenwell, we arrived at St. John Restaurant. Ever since I read of Fergus Henderson’s “Nose to Tail” approach to cooking, I dreamt of eating at his flagship restaurant.

Henderson’s “Nose to Tail” philosophy involves cooking with as much of an animal that can be utilized. That prevents waste, ultimately showing respect for the animal, and it results in some very tasty meals using offal and cuts of meat that aren’t commonly used. Many of Henderson’s recipes are prepared using slower cooking methods. (His philosophy of cooking is something that I would think many Spaniards could relate to, actually.)

St. John Restaurant is a special place. Upon entering, the hustle and bustle of London fades away. The décor of the restaurant is simple. Elaborate paintings or table settings are not used, so as to not distract diners from the two most important elements of enjoying a meal- who you are dining with and what you are eating!

When we stepped into the dining room, I gasped. Fergus Henderson himself wearing his distinctive round glasses was at a table, having lunch with Trevor Gulliver, the restaurateur behind St. John Restaurant. I was positively star-struck, but both of them were friendly, taking photos with us, and talking eagerly about food and restaurants. We spoke for half an hour.

After talking with both of them, my parents and I then sat down to one of the best meals we’ve ever had. Scooping bone marrow onto toast, and munching on pig’s trotters, we were as happy as could be. Our time at St. John Restaurant was only a few hours long, yet my parents and I left with happy stomachs, happy minds and happy hearts.


  • 1 head of garlic
  • 2 carrots, peeled and split lengthwise
  • 2 onions, peeled and sliced in half
  • 2 bay leaves
  • 2 sticks of celery
  • 1 leek, split in half
  • 10 shallots
  • 1/2 bottle of dry red wine
  • 1 cup tomato sauce
  • 4 cups chicken stock
  • Fresh herbs, such as parsley and rosemary
  • Five slices of bacon, diced
  • 6 chicken thighs
  • 6 chicken drumsticks
  • 3 pig’s feet, split in half
  • 3 cups Israeli couscous
  • Olive oil
  • Salt and pepper for seasoning


  • Season the chicken pieces with salt and pepper, then sear them in olive oil in small batches until golden brown over medium-high heat for a couple minutes on each side
  • Add all of the vegetables, bay leaves and garlic to a large slow cooker
  • Also, add a few tablespoons of your chosen fresh herbs, but reserve some for the couscous later
  • As the chicken finishes searing, remove it from the pan and set aside
  • Cook the bacon in the same pan as the chicken until crispy
  • Keeping the bacon in the pan, deglaze the pan by pouring in the red wine, tomato sauce and stock, stirring for a couple minutes
  • Add the browned chicken, pig’s feet and stock mixture to the slow cooker with the vegetables
  • Ensure the stock mixture almost covers all of the other ingredients
  • Cook on medium heat for about ten hours, or until all meats are fall-off-the bone tender!
  • When almost ready to serve, cook the Israeli couscous following the package directions
  • Stir in the reserved portion of the herbs to the couscous just before plating
  • Mound the Israeli couscous on a serving platter
  • Check the slow-cooked meats for doneness, then pile them on the platter
  • Ladle the strained stock mixture and some of the delicious shallots over the meats
  • Enjoy a delicious meal!


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