Chicken Bouillabaisse-style
From fyr wiki
Contents |
Active: 30 minutes
Slow-cook time: 8 hours on low or 4 ohurs on high
Makes: 8 main-dish servings
Ingredients
1tbsp olive oil
3lbs bone-in chicken thighs, skin and fat removed
salt and pepper
1 lg bulb fennel (1 1/2 lbs)
1/2 cup dry white wine
1 medium onion, chopped
1 can (14 to 15oz) chicken broth (1 3/4 cup)
1 can (14oz) dicd tomatoes
1 bay leaf
1/2 tsp dried thyme
1/4 tsp saffron threads, crumbled
Crusty french bread for serving (optional)
Method
- In 12inch skillet, heat olive oil on medium-high until hot. Sprinkle chicken thighs with 1/2 teaspoon salt and 1/4 tsp peppe to season both sides. Add chicken to skillet in 2 batches, and cook 7 to 8 minutes per batch or until lightly browned on both side, turning chicken over once and adding more oil if necessary. With tongs, transfer chicken thighs to medium bowl once they are browned.
- Meanwhile, trim stems and tough outer layers from fennel bulb. Cut bulb into quarters, then thinly slice bulb crosswise.
- After all chicken is browned, add wine to skillet and heat to boiling on high, stirring to loosen any browned bits. Boil 1 minute, stirring.
- In 4 1/2 to 6 quart slow cooker bowl, combine fennel, onion, garlic, broth, tomatoes with their juice, nay leaf, thyme and saffron. Top with browned chicken, any juices in bowl, and wine mixture from skillet; do not stir. Cover slow cooker with lid, and cook for 8 hours on low or 4 hours on high.
- With tongs, transfer chicken to serving bowls. Discard bay leaf. Skim and discard fat from sauce. Pour sauce over chicken. Serve with bread if you like.
Makes about 8 cups.
