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
Recipe and image adapted from Eating Well.