Cooking and summer just don’t mix. The idea of heating up the kitchen when it’s already 80˚ out is enough to deter even the most avid cooker. There’s a reason why barbecues and al fresco dining, are popular this time of year. But that doesn’t mean you have to give up home-cooked meals from June to August. Rather than taking it to the grill, throw together a slow-cooked meal. This mouth-watering chicken recipe makes a fantastic entree, or pulls apart for soups and sandwiches.
2 oz cooked bacon, chopped
1 large onion, sliced
4 cloves garlic, minced
2 teaspoons fresh thyme
1 teaspoon fennel seeds
freshly ground pepper (about 40 rotations)
1 bay leaf
1 cup dry white wine
or 1 cup low sodium chicken broth with 1 tablespoon of lemon juice.
28-ounces of canned whole tomatoes, coarsely chopped (reserve fluid upon draining)
1 teaspoon salt
3-4 pounds bone-in skinless chicken thighs skin removed
1/4 cup finely chopped fresh parsley
- With 2 tablespoons of oil (or bacon grease) in a hot pan, cook onions over medium heat until soft.
- Add garlic, thyme, fennel seeds, pepper and bay leaf and sauté, for 1 minute.
- Add wine, and boil for 2 minutes and deglaze (scraping the bottom of the pan).
- Add tomatoes + juice and salt; stir.
- In a 4-quart slow cooker, place chicken in crock first. Sprinkle the bacon over the chicken then pour tomato mixture evenly over the chicken. Cover.
- Cook on high for 3 hours (or low for 6).
- Remove the bay leaf before sprinkling with parsley.
Recipe and image adapted from Eating Well.