Wine and Tomato Braised Chicken

Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy. There's plenty of sauce, so serve it over pappardelle or brown rice (or reserve some with the leftover chicken to try a hearty Braised Chicken Gumbo. Steamed broccoli or sautéed broccoli rabe tossed with olive oil and a splash of lemon juice complete the meal.

Yields: 10 servings
Total Time: 3 hr 45 min

Prep Time: 45 min

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

Directions................

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. 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. 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.
   

Tips & Techniques.........

Tips: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.

If you want to use rice that is not "instant," stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice, and an additional 11/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.