INGREDIENTS
- 4 slices bacon (or turkey bacon)
- 1 large onion, thinly sliced
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 teaspoon freshly ground pepper
- 1 bay leaf
- 1 cup dry white or red wine
- Tip: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.
- 1 can fire roasted diced tomatoes, drained
- 1 teaspoon salt
- 10 bone-in chicken thighs (about 33⁄4 pounds), skin removed, trimmed
- 1⁄4 cup finely chopped fresh parsley
PREPARATION
- 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. Removed from pan.
- Salt and pepper chicken thighs, then add to pan on medium to high heat, lightly browning each side before removing.
- Place chicken 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, 3-4 hours on Low. Remove the bay leaf. Serve sprinkled with parsley. Serve chicken and sauce over brown rice with steamed or sautéed broccoli.
NUTRITION
- MAKES 10 SERVINGS
- Per serving: 240 calories; 12g fat (3g sat); 2g fiber; 5g carbohydrates; 24g protein; 2g sugars395 mg sodium
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