Smothered—or choked—chicken is made using the age-old technique of slow cooking. The latter name comes from the actual act of wringing a bird’s neck and the former from smothering the bird slowly in a heavy-bottomed pot with onions, celery, and bell pepper. You can add garlic, if you like, or if you want heat, add fresh or dried hot peppers. Add fresh or dried savory, marjoram, thyme, or any herbs you like to enhance the flavor, or try it with rosemary and potatoes. Throw in one or two tomatoes. The options are endless. Have patience with this meal—it will take nearly two hours to make, but it’s worth the wait.