Slow Cook: Wine & Tomato Braised Chicken

Ingredients

• 4-8 slices Bacon
• 1 Large Onion thinly sliced
• 4 cloves Garlic minced
• 1 teaspoon Dried thyme
• 1 teaspoon Fennel seeds
• 1 teaspoon Pepper freshly ground
• 1 Bay leaf
• 1 cup Dry white wine (see Tip)
• 1 28-ounce can Tomatoes with juice coarsely chopped
• 1 teaspoon Salt
• 10 Bone-in chicken thighs (about 3 3/4 pounds) skin removed, trimmed
• 1/4 cup Fresh parsley finely chopped
• 1-2 pounds Pasta Pappardelle or other

Instructions

1. 1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. 2. 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.
3. 3. 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.
4. 4. Cook pasta or rice separately.
5. 5. Remove the bay leaf. Serve over rice or pasta, sprinkled with parsley.