In my pre-chowhound days over 15 years ago, I took my grandmother to an Italian restaurant in Queens called Albracamento's (sp). I seem to think there is one off the belt parkway, also. Anyway, is the other one still there. Any good?
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.