Wine and Tomato Braised Chicken

By jbrockel

Ingredients

• 4 slice(s) bacon
• 1 large onion, thinly sliced
• 4 clove(s) garlic, minced
• 1 teaspoon(s) dried thyme
• 1 teaspoon(s) fennel seeds
• 1 teaspoon(s) freshly ground pepper
• 1 bay leaf
• 1 cup(s) dry white wine (see Tip)
• 1 can(s) (28-ounce) tomatoes, with juice, coarsely chopped
• 1 teaspoon(s) salt
• 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
• 1/4 cup(s) finely chopped fresh parsley
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Details

Adapted from delish.com

Preparation

Step 1

Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
Drain off all but 2 tablespoons fat from the pan. Add onion 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.
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. Serve sprinkled with parsley.