Wine and Tomato Braised Chicken

Slow-cookers have a bum rap, but I am really digging mine and have discovered a lot of recipes that prove this is a tasty time-saver, like this one below. Serve the braised chicken over mashers. Maybe pair it with some roasted carrots. Wintry yumminess.

• 2 slice(s) bacon
• 1 medium onion, thinly sliced
• 2 clove(s) garlic, minced
• 1/2 teaspoon(s) dried thyme
• 1/2 teaspoon(s) fennel seeds
• 1/2 teaspoon(s) freshly ground pepper
• 1 bay leaf
• 1/2 cup(s) dry white wine (see Tip)
• 1 can(s) (14-ounce) tomatoes, with juice, coarsely chopped
• 1 teaspoon(s) salt
• 4 bone-in chicken thighs (about 1 ½ pounds), skin removed, trimmed
1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. Add onion to bacon drippings in pan and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper, and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf.

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2 Responses to Wine and Tomato Braised Chicken

  1. Nikki Rowling says:

    I think Cook’s Illustrated just came out with a new cookbook specifically for slow cookers. I haven’t given it a looksie yet but I’ve had great luck with their other cookbooks, so I’m hopeful for this one too.

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