Wine & Tomato Braised Chicken -- Crock Pot

1. 1

   Place the skinless, bone-in chicken thighs in a 4-quart (or larger) crock pot.

2. 2

   Cook bacon ~ drain well ~ crumble bacon over chicken in crock pot.

3. 3

   IF YOU HAVE THE TIME, cook onion, over medium heat, in 2 tablespoons reserved bacon fat, 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.

4. 4

   Pour the tomato-wine mixture over chicken.

5. 5

   IF YOU DON'T HAVE THE TIME, place the following into crock pot over the chicken: crumbled bacon, sliced onion, garlic, thyme, fennel seeds, pepper, bay leaf, wine, tomatoes and their juice, and salt!

6. 6

   Cover and cook until the chicken is very tender, about 3 hours on High, or 6 hours on Low. Remove the bay leaf.

7. 7

   Serve chicken and sauce over cooked noodles, or rice ~ garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.