It's even healthy! And you can use left overs to make another dish, Braised Chicken Gumbo.
4 slices of bacon
1 large onion, sliced
4 cloves garlic, chopped
1 tsp dried thyme
1 tsp fennel seeds
1 tsp ground pepper
1 bay leaf
1 Cup dry white wine or sherry
1 28 oz can diced tomatoes
1 tsp salt
3-4 lbs chicken breast or chicken thighs, skin removed
1/4 C chopped parsley
1. Cook bacon in a large pan until crispy, remove strips and crumble when cool.
2. Leaving some of the bacon fat in the pan, add onions to pan and cook until soft.
3. Add garlic, thyme, fennel, pepper, bay leaf and cook until fragrant and garlic browns slightly.
4. Add wine and bring to boil, let cook for 2-3 minutes, scraping up any brown bits in the pan.
5. Add tomatoes and juices, stir to combine.
6. Put chicken in crock pot and sprinkle bacon bits over chicken.
7. Pour tomato-wine mixture over the chicken and cover.
8. Cook 3 hours on high or 6 hours on low until chicken is very tender.
Serve over egg noodles or rice for a delicious, easy and mostly healthy winter dinner.
*Recipe Courtesy of Eating Well Magazine, Feb 2011
This is a silly question Alicia, but are the chicken breasts supposed to be bone-in or boneless?
ReplyDeleteI use boneless simply because I'm creeped out by bones in my food, but I suppose you could use whatever you have on hand. Just keep an eye out for bones when you're serving.
ReplyDelete