Malta Development Blog

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.

Ingredients

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

Preparation

1. With 2 tablespoons of oil (or bacon grease) in a hot pan, cook onions over medium heat until soft.
2. Add garlic, thyme, fennel seeds, pepper and bay leaf and sauté, for 1 minute.
3. Add wine, and boil for 2 minutes and deglaze (scraping the bottom of the pan).
4. Add tomatoes + juice and salt; stir.
5. 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.
6. Cook on high for 3 hours (or low for 6).
7. Remove the bay leaf before sprinkling with parsley.

Recipe and image adapted from Eating Well.